F&B Bar Manager

Red Carnation Hotels; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury hotel group in Cape Town seeks a Lounge Manager to oversee the Leopard Bar and Restaurant operations. The role involves leading a team, ensuring excellent service standards, managing day-to-day operations, and fostering a positive environment for both guests and staff. Ideal candidates will excel in communication and team management, with a passion for hospitality.

Qualifications

• Experience in managing bar or restaurant operations.
• Strong interpersonal skills for guest interactions.
• Ability to lead and manage a team effectively.

Responsibilities

• Lead and manage the Leopard Bar / Restaurant team.
• Ensure high service standards and guest satisfaction.
• Monitor stock movement and manage cash handling.

Skills

Team management

Customer service

Communication

Problem solving

Problem-solving

Job description

Overview

Lounge Manager

Job Purpose :

To lead, manage and support the Leopard Bar / Restaurant operations and Mini Bar service on a day-to-day basis.

Employee Value Proposition :

This challenging position offers variety and freedom from repetition and opportunities to be assertive within the dynamics of a strong team where you meet and interact with new people daily; whilst operating within clearly defined standards and expectations; where your specialised bar / restaurant expertise can be recognised.

Organisational Positioning :

• Department : Food and Beverage Department
• Reporting to : Food and Beverage Manager
• Location : The Twelve Apostles Hotel Premises

Key Performance Objectives

• To be a Red Carnation Hotel Ambassador by:
• actively living our company mission and values and striving to deliver on our promise of “No Request too Large; No Detail too Small” at all times
• owning and practicing our “Top 12” Service Standards everyday in every interpersonal encounter whether with guests, colleagues or suppliers
• ensuring that you are familiar with, and adhere to, the Hotel’s code of conduct as set out in the Employee handbook
• creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections
• working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you
• being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and / or Security Manager
• to actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards
• to be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service
• To manage the Leopard Bar / Restaurant Team in accordance with Red Carnation Hotel Management principles by :
• ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.
• ensuring that all 1 : 1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.
• being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.
• applying the performance management and corrective action tools in accordance with the Hotel’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.
• ensuring that staff are rostered according to the peaks and troughs of the business; ensuring that there is always sufficient labour available to meet our high guest service standards while keeping labour costs to a minimum; and ensuring that all staff are afforded time to take sufficient rest by scheduling off days and leave in a manner that allows for work / life balance and high levels of morale and productivity; and ensuring there is roster flexibility to adapt to unscheduled absences like sick leave and family responsibility leave; and recording all attendance correctly and timeously on Net TimeSheet.
• recommending updates to hotel policies and procedures, in order to maintain high standards and provide the best possible service to guests, and implement improvements where required.
• To support and lead the Leopard Bar / Restaurant team by :
• managing staff and the outlet operation on a day-to-day basis ensuring that :

• oGuest Service is in accordance with Red Carnation Hotels standards

  oMise en place requirements are completed in accordance with SOP

  oOperating Equipment is correctly managed to ensure sufficient stock and minimal breakages

  oTo ensure that whenever necessary corrective action is taken when staff do not meet the standards

• ensuring that beverage stock movement is correctly and accurately tracked; as well as captured on FnBShop
• ensuring end of service cash-ups and float management are completed in accordance with SOP
• co-ordinating special requests and extraordinary tasks in accordance with SOP
• monitoring and reporting cover counts and average spend trends
• actively proposing promotional ideas on a regular basis as well as actively driving the sales and upselling culture of the restaurant to ensure an exceptional guest experience and the financial health of the business
• ensure that all guest enquires are responded to within the response guidelines of Red Carnation Hotels

NB : Preference will be given to employees from the designated groups with the provisions of employment equity act, no. 55 of 1998, sisa internal recruitment policy as well as units employment equity plans.