Restaurant Supervisor – 5 Star Hotel – Franschhoek

Tych Business Solutions; Stellenbosch; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading hospitality service provider in Stellenbosch seeks an experienced supervisor to manage restaurant operations. Responsibilities include overseeing daily procedures, enhancing guest satisfaction, coordinating with managers, and training staff. Candidates should possess a Matric certificate, strong food service knowledge, and previous supervisory experience in fine dining. Ability to work under pressure and attention to detail are essential. This position offers a dynamic work environment in the vibrant restaurant scene.

Qualifications

• Matric Certificate is required.
• Previous experience in a supervisory role within a fine dining or hotel restaurant is necessary.
• Excellent knowledge of food and beverage service standards is required.

Responsibilities

• Ensure that opening and closing procedures are followed precisely.
• Manage table allocations efficiently to ensure guest satisfaction.
• Coordinate with managers to ensure the wine list and menus are up to date.
• Assist with staff training and development according to standards.

Skills

Supervisory experience

Food and beverage service knowledge

POS systems proficiency

Management skills

Training and coaching skills

Attention to detail

Problem solving

Time management

Sales and financial acumen

Education

Matric Certificate

Wine certificate

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