Job Description

All personal information submitted via the application process, together with communications, will be processed in accordance with our POPIA Notice, available via email at admin(at)collectionmcgrath.com. By submitting your application and information, howsoever submitted, you consent to the processing of your personal information in accordance with the provisions of the aforementioned Notice.

The Restaurant Supervisor works to ensure the daily F&B operation is in order, productive, proactive, and profitable. To check that the tables are correctly set up and that the guest areas are spotless. To be responsible and ensure that the highest level of service is provided to the Guests. To ensure that the restaurant is set up according to hotel standards.

Minimum Experience and Qualification Required:

Grade 12 Post matric hotel school qualification would be advantageous 2-3 years' experience in a 5-star hotel restaurant or similar environment Computer literacy Good understanding of the micros point of sale system Previous leadership role Excellent communication skills Good numeracy skills Good wine knowledge High level of English proficiency Ability to plan in advance Ability to train and develop a team Must be motivated, enthusiastic, and energetic Must be a team player, with a positive attitude Must be willing to work shifts Must be able to work under pressure Own transport preferable

Key Performance Objectives:

To manage service delivery to guests in all areas of the Food & Beverage in the Hotel,

To supervise staff effectively,

To ensure that all guest areas are set to the operating standards of the hotel i.e. pre Breakfast, lunch, dinner and other F&B events,

Ensure that the restaurant is clean at all times and that sufficient mise-en-place and food and beverage stocks are available,

To ensure prompt, professional and courteous service at all times,

Ongoing training to meet SOPs is maintained,

Billing documentation is completed accurately with correct names and signatures and posted correctly,

Liaison is maintained between the Restaurant Manager, his assistant and the Executive Chef,

To ensure smooth facilitation between the pass and waitrons,

A high standard of guest liaison is maintained, and that complaints and compliments are dealt with immediately and efficiently,

Work area of point of sale is clean and hand over procedures are correctly completed,

Cash float is checked on a daily basis,

Good knowledge of the menu,

Good cocktail and beverage knowledge,

Ensure beverage service delivery is prompt, to the set standard and in line with training,

Ensure that each guest receives consistent services and products,

Ensure all cutlery and crockery is cleaned to the set standard. Record and discard C&C not to standard / chipped,

Get to know your regular guests and ensure you treat them like family,

Constantly check all FOH and BOH areas are clean, organized, neat and tidy ensuring relevant department are notified if not so thus ensuring the Hotels standards are not compromised, and

Assist in completing weekly cutlery, crockery and glassware stock takes.

Job Types: Full-time, Permanent

Experience:

5 star hotel: 2 years (Required)
Work Location: In person