Food & Beverage Manager - Franschhoek

Hoteljobs; Stellenbosch; Presencial; ZAR 300 000 - 420 000; Tempo integral

Resumo da oferta

Red Ember Recruitment, on behalf of our client, is seeking a Restaurant Manager to join the team in Franschhoek, Western Cape. The role supports the Food and Beverage service and supervises the Restaurant team to deliver on the restaurant's strategic direction and annual plans.

You will oversee opening and closing procedures, manage guest bookings and dietary requests, coordinate with the kitchen and procurement, and lead staff development to ensure an exceptional guest experience.

Responsabilidades

• Review guest preferences on Protel per booking to ensure that the adequate and timely planning is done for all upcoming guest stays with dietary and or special meal requirements to deliver on intuitive service.
• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
• Manage table allocations and booking times efficiently, ensuring guest satisfaction and equitable distribution between wait staff.
• Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.
• Implement and monitor systems and processes that ensure exceptional guest experience in terms of food quality, taste, safety, and nutrition.
• Coordinate with procurement to ensure that the beverage list is always up to date and correct pricing on menus and POS system.
• Ensure all set-ups for conferences, group bookings, picnics, braais and any other special arrangements are completed timeously and according to standard.
• Do post venue checks to report any damages and ensure venue/s are turned around to their standard layout.
• Lead pre- and post-service briefings with special attention paid to planning for larger events, group bookings and conference groups.
• Ensure consistent menu training including allergens and dietary requirements in coordination with the Head Chef.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results.
• Weekly meetings with Hotel Manager to discuss any disciplinary issues, flow of service or other guest related suggestions.
• Taking charge of stock count procedures and ensuring this is submitted to the stores department before or on deadline.
• Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Handle telephone & email reservations and inquiries.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Work closely with the kitchen team to assist in the costing of new dishes and menu items, ensuring they are both feasible and profitable.
• Do pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.

Descrição da oferta de emprego

• What Food Beverage Manager Franschhoek Jobs a...

Red Ember Recruitment is seeking on behalf of our client a Restaurant Manager to join their team based in Franschhoek, Western Cape. The Restaurant Manager supports the Food and Beverage service and staff by supervising the Restaurant team to achieve the strategic direction and annual plans for the Restaurant.

Responsibilities:

• Review guest preferences on Protel per booking to ensure that the adequate and timely planning is done for all upcoming guest stays with dietary and or special meal requirements to deliver on intuitive service.
• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
• Manage table allocations and booking times efficiently, ensuring guest satisfaction and equitable distribution between wait staff.
• Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.
• Implement and monitor systems and processes that ensure exceptional guest experience in terms of food quality, taste, safety, and nutrition.
• Coordinate with procurement to ensure that the beverage list is always up to date and correct pricing on menus and POS system.
• Ensure all set-ups for conferences, group bookings, picnics, braais and any other special arrangements are completed timeously and according to standard.
• Do post venue checks to report any damages and ensure venue/s are turned around to their standard layout.
• Lead pre- and post-service briefings with special attention paid to planning for larger events, group bookings and conference groups.
• Ensure consistent menu training including allergens and dietary requirements in coordination with the Head Chef.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results.
• Weekly meetings with Hotel Manager to discuss any disciplinary issues, flow of service or other guest related suggestions.
• Taking charge of stock count procedures and ensuring this is submitted to the stores department before or on deadline.
• Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Handle telephone & email reservations and inquiries.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Work closely with the kitchen team to assist in the costing of new dishes and menu items, ensuring they are both feasible and profitable.
• Do pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.