Job Description

Deputize in the absence of the Restaurant Manager and ensure the smooth functioning of the restaurant. Schedule weekly/fortnightly staff duty shifts with the approval of the Restaurant Manager ensuring that work exigencies are met and the staff is rotated fairly. Allot daily duties to subordinate staff to meet work exigencies ensuring equity of work. Conduct daily briefing using it as a vehicle for two-way communication, training and corrective action. Attend to guest complaints and ensure guest satisfaction through immediate action. Inspect the mise-en-scene and mise-en-place to ensure the smooth flow of operations. Ensure the maintenance and aesthetic upkeep of the restaurant in close coordination with engineering and housekeeping. Organize the training of staff for meeting the standards of service. Develop restaurant sales through upselling, guest contacts and ensuring good service. Ensure that the restaurant is free from work hazards. Supervise food service with a view to ensuring speed, quality of service and personalization Appraise staff performance and recommend rewards to the restaurant Control costs by applying food control principles. Serve wines and beverages according to international practice. Motivate staff through fair leadership. Prepare flambe items, if applicable to the restaurant, with showmanship and authenticity. Maintain and control the par stocks of cutlery, crockery, linen, supplies, and equipment. Assist the accounts department in stocktaking. Supervises: Restaurant Captains, Hostess, Servers and Apprentices.
Job Type: Full-time