RESTAURANT SUPERVISOR – 5 STAR HOTEL – FRANSCHHOEK

Tych Business Solutions; South Africa; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A prominent hospitality provider in South Africa is seeking a Supervisor for their fine dining restaurant. The role includes managing staff, ensuring exceptional service, and coordinating with management for operational efficiency. Candidates should have a Matric Certificate and previous supervisory experience in hospitality. Knowledge of food and beverage standards is essential.

Qualifications

• Matric Certificate required.
• Wine certificate would be advantageous.
• Previous supervisory experience in fine dining or hospitality.
• Excellent knowledge of food and beverage service standards.
• Proficiency in using restaurant POS systems.

Responsibilities

• Ensure opening and closing procedures are followed.
• Manage table allocations efficiently.
• Ensure all guest orders are taken per SOPs.
• Coordinate with Restaurant Manager for wine and menus.
• Lead pre- and post-service briefings.
• Assist in the induction, training, and development of staff.
• Ensure shifts are adequately staffed.
• Assist in end-of-month stock counts.

Skills

Management skills

Training and Coaching skills

Attention to detail

Problem solving abilities

Time Management

Ability to work under pressure

Sales and financial acumen

Education

Matric Certificate

Wine Certificate

Tools

Restaurant POS systems

Job description

Main Responsibilities

• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.
• Coordinate with the Restaurant Manager/Group Operations Manager to ensure the wine list and menus are up to date.
• Lead pre- and post-service briefings.
• Assist in the induction, training, and development of staff according to The Leeu Collection standards.
• Assist with projects, objectives, and administrative duties.
• Attend necessary meetings and training courses.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Assist in end-of-month stock counts, ensuring accurate stock records.
• Report and rectify all potential and real hazards immediately.
• Be fully conversant with departmental fire and emergency procedures.
• Apply hotel regulations and laws to ensure the safety of guests and employees.

Experience and Skills

• Matric Certificate
• Wine certificate would be advantageous
• Previous experience in a supervisory role within a fine dining or Hotel restaurant or hospitality environment.
• Excellent knowledge of food and beverage service standards.
• Proficiency in using restaurant POS systems.
• Preference will be given to candidates from Franschhoek and neighboring areas

Inherent Requirements

• Management skills
• Training and Coaching skills
• Attention to detail
• Problem solving abilities
• Time Management
• Ability to work under pressure
• Sales and financial acumen