RESTAURANT MANAGER - GRAND PALM HOTEL CASINO AND CONVENTION RESORT

The Grand Palm Hotel and Casino Resort is looking for a Restaurant Manager

RESTAURANT MANAGER

Requirements

MAIN RESPONSIBILITIES:

Manage and control all aspects of the restaurant to the required standards;
Compile, implement and maintain departmental policies and procedures;
Monitor that training programs are executed for all Service staff, ensure that ongoing training programs or on job training (OJT) is carried out by the management team, giving special attention to personal hygiene, appearance, productivity, product knowledge, service skills, attitude etc. in line with the standard operating procedures;
Ensure staff and productivity levels are maintained in line with Hotel occupancies and as per stipulated departmental labour ratio breakdown;
Conduct daily hygiene walkabouts, complete specified checklists and enforce correct cleaning standards for all areas and operating equipment;
Monitor that the company and statutory hygiene standards are maintained in all areas as it is laid out in the H&S policies and procedures for the complex and as per the minimum legal requirements;
Compile weekly operating forecasts ensuring adequate supply of linen, stationary and any other items that may be required by the outlet;
Ensure daily availability of all listed menu items (Food and/or Beverages) and inform the F&B Manager and Executive Chef of any items out of stock;
Respond timeously to Customer Complaints and supply written feedback to F&B Manager and General Manager;
Maintain strict stock control measures daily and ensure stock takes are carried out;
Maintain budgeted cost percentages, budgeted operating expenses and staffing costs;
Maximise sales while minimising costs;
Hold regular departmental staff meetings and give timeous feedback;
Sign contract staff in and out, in accordance with control procedures at the start and end of their shifts.

MINIMUM REQUIREMENTS:

Diploma or degree in Hotel Management required.
3-4 years Restaurant/Food and Beverage experience required.
Extensive knowledge of wines.
Logistical and organisational skills essential.
Ability to groom and train staff to 5 star standards.
Excellent skills in Guest Liaison and communication.
Knowledge and experience of cost controls essential.
Computer literate: MS Office, Micros and Fidelio.
Ability to maintain good relationships with staff as well as discipline accordingly.