Duty Manager

Job Overview: As a Food and Beverage Shift Lead, you play a key role in overseeing the food and beverage operations within the Le-Franschhoek Hotel & Spa. Key Responsibilities: Team Leadership: Supervise and lead a team of food and beverage service staff, including waiters, bartenders, host/hostesses, and other personnel, by providing guidance, training, and support to ensure high-quality service delivery. Customer Service: Ensure exceptional customer service by interacting with guests, addressing their needs and inquiries, handling feedback and complaints, and ensuring a positive dining experience for patrons. Shift Management: Oversee daily operations during shifts, including opening and closing procedures, staff assignments, scheduling breaks, monitoring service flow, and maintaining service standards. Ordering and Inventory: Assist in managing inventory levels, placing orders for food, beverages, and supplies, monitoring stock levels, and ensuring proper storage and rotation of inventory to minimize waste and maintain cost control. Quality Control: Monitor food and beverage preparation, presentation, and service to ensure quality standards are met, recipes are followed accurately, and health and safety regulations are adhered to Training and Development: Provide training to staff on service standards, product knowledge, menu items, upselling techniques, and customer interaction to enhance their skills and ensure consistent service quality. Cash Handling and Reporting: Supervise cash handling procedures, process payments, reconcile cash drawers, prepare daily sales reports, and ensure accuracy in financial transactions. Event Coordination: Assist in coordinating and overseeing special events, private functions, banquets, and catering services, ensuring that client expectations are met and that events run smoothly. Health and Safety Compliance: Ensure compliance with health, safety, and sanitation regulations in the workplace, including food handling practices, cleanliness standards, and safe working conditions for staff. Communication and Collaboration: Maintain open communication with kitchen staff, leadership, and other departments to coordinate service flow, address issues promptly, and work collaboratively to achieve operational goals. Experience: Matric certificate or similar qualification. Proven food and beverage leadership experience in a similar position of more than 3 years in a 4-star establishment. Proficiency in MS Office - Word, Excel & Outlook, Restaurant management software, POS, Preferably HTI with Plus Point, Plus Central and Apex

Location: Franschhoek, ZA

Posted Date: 9/15/2024