Hotel Duty Manager

F&B DUTY MANAGER Please read advert carefully

Woodstock, Cape Town, 4 Star Hotel, 200 rooms, Bar and Eatery , Kitchen provides for our Breakfast buffet, a la carte lunch and dinner, room service, conferencing, functions, takeaways

R15K per month, non negotiable

MUST Have own transport, and live within 30 km's of the hotel

Responsible for F&B Supervisor, Hostesses, Waiters, Barmen, Runners, Pass Manager

Reporting to F&B Manager & Ass GM

Must have a minimum of 3 years Hotel experience

When submitting CVs, please include the following information:

• Notice period, if applicable
• Current salary
• Salary expectations
• Mode of transport (please note that F&B Duty Manager candidates must have their own transport)
• residential address
• Grade 12; Diploma in Hotel or Food & Beverage Management advantageous

· Must have at least 3 years food and beverage service experience in a 4/5 star Hotel Restaurant of which 1 year should be in a supervisory/floor coordination role.

· Computer literate with working knowledge of Microsoft Office Outlook, Word and Excel

· Experience at operator level of a Point of Sales System – exposure to Micros advantageous

· Highly presentable

· Solid English verbal and written communication skills

· Fluent with hospitality language and terminology, particularly food and beverage vocabulary

· Experience in Service Recovery

· Able to work flexible hours, weekends and holidays

• Good verbal communication skills in English

· Additional Foreign language (beneficial)

JOB DESCRIPTION:

Leadership and Management

• Leading the team by example
• Maintaining good relationships with the team
• Ensure a good atmosphere / morale in the department
• Monitoring timekeeping and absenteeism
• Training of reporting lines in terms of rules and regulations
• Keeping discipline through application of the correct processes and liaison with HR
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Encourages and builds mutual trust, respect, and cooperation among team members

Technical and functional elements

To manage staff and the outlet operations on a day-to-day basis ensuring that:

• Operating Equipment is correctly managed to ensure sufficient stock and minimal breakages, reporting any concerns immediately to the Restaurant Manager.
• To ensure that whenever necessary corrective action is taken when staff do not meet the standards.
• To ensure that beverage stock movement is correctly and accurately tracked; daily and reporting thereof to the Restaurant Manager as required.
• To ensure end of service cash-ups and float management are completed in accordance with SOP; followed and maintained. Reporting any issues immediately
• Coordinating special requests and extraordinary tasks in accordance with SOP
• Ensure a guest satisfaction check of every guest within the outlet, dealing with any concerns and complaints in accordance with company service recovery guidelines and by personally checking quality of both service and product on a continuous basis.
• Get to know and personally deal with regular guests
• Ensure guest satisfaction
• Personally, monitor all guest complaints during a shift and follow up
• Assist with Food & Beverage Planning & Control as required
• Be aware of daily and weekly specials – check correctness of pricing
• Ensure menu and POS system prices correspond at all times
• Monitor bar results
• Managing daily cash up and correct charging, reporting any issues immediately
• Assist with monthly stocktaking as required
• Ensure tight control over F&B security to avoid damage or theft.
• Ensure that effective staff training on all required operational needs are actively trained daily and weekly, maintained and standards met at all times.
• Staff must be tested on their training received and all records kept on file for review to establish which staff members require more hands on training.
• Regularly engage with the Executive Chef and Sous Chef on any service concerns, address these concerns and implement the necessary disciplinary action for anyone failing to adhere to expectations, especially during a shift.
• Effectively plan the daily and weekly operational requirements of the Restaurants and Bars as required, the staffing thereof and daily managing, even during the absence of the Restaurant Manager and Assistant Restaurant Manager.
• Maintaining the health & hygiene standards of all restaurant spaces, including the required back of house areas that fall within this requirement.
• Ensuring that all cash up and cash handling policies are implemented and followed at all times, whilst taking the necessary actions if issues are notified and the follow up thereof.
• Responsible for the managing of Bistro 31, Breakfast area and Piazza, the bar, Hotel Lounge, whilst overseeing Conference and Events Venues during booked events, including outdoor activities in the Astro Turf etc. as required, especially in the absence of the Restaurant Manager and/or Assistant Restaurant Manager.
• 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.

Teamwork

• Going the extra mile to ensure guest satisfaction
• Going the extra mile to assist members of the team and other departments
• Maintaining good relationships with team members and departments.

Health and safety

• Ensures compliance in Hygiene and Safety standards

Follow all Health and Safety Procedures

• Assist in completing weekly cutlery, crockery and glassware stock takes.
• At times you will be required to work in other Food & Beverage outlets or departments as deemed necessary and based on business levels or requirements

SEND DETAILED CV IN MS WORD ONLY, WITH PHOTO to [email protected]

Job Types: Full-time, Permanent, Graduate

Pay: From R15 000,00 per month

Ability to commute/relocate:

• Woodstock, Western Cape 7925: Reliably commute or planning to relocate before starting work (Required)

Education:

• Diploma (Required)

Experience:

• F&B Supervisory: 3 years (Required)

License/Certification:

• Car licence & Transport (Required)

Location:

• Woodstock, Western Cape 7925 (Required)

Work Location: In person