Job Description Responsibilities: To ensure a high level of customer satisfaction always. To supervise, give directives and ensure a smooth flow of activities in the restaurant. To communicate pleasantly and courteously with the guests, management and the staff at the hotel. Ensure cleanliness of the restaurant, customer areas and the restaurant surrounding. Ensuring correct operation and balancing of cash registers as well as daily reporting. Organising of the restaurant roster to ensure all shifts deliver high quality service standards. Covering extra shifts when necessary in case there is shortage of staff to ensure service standards are maintained. Ensure food and beverages are served to a consistent quality standard. To ensure the restaurant remains in an impeccable state. To ensure all tasks for setting up, serving and closing are done correctly. Supervise the accurate taking, setting up and confirmation of bookings. To develop a harmonious team amongst all staff of the restaurant. To maintain a high standard of morale among the staff. To ensure responsible alcohol service policies are implemented and maintained. To maintain hygienic food handling practices and cleanliness of all staff in the restaurant. To communicate all stock shortages to the accountant in a timely manner. To maintain bar/restaurant inventory according to stock levels and advise on re-ordering need. To support the executive and the head chef in maintaining a harmonious environment between kitchen and floor. To communicate with the operations manager regarding any problems or changes needed in the restaurant. Handling customer complaints in the most diplomatic manner. To ensure restaurant equipment are maintained in good working conditions by organizing for repairs and improvements for greater efficiency. To assist the management in developing systems and reviewing of standard operating procedures. To offer induction training to new staff in the restaurant. To ensure effective communication by holding staff meetings and briefings on a regular basis to impact knowledge and information. To hold regular on-the-job training sessions to ensure staff can perform their duties as expected. To maintain a high degree of interests in self-development. This is displayed by making suggestions for realistic improvements. To promote and maintain good employee relation. To ensure all restaurant KPI’s are met. Any other duty as assigned from time to time. Qaulifications: Degree/diploma in hospitality management or related field At least 3 years of experience.

• To ensure a high level of customer satisfaction always.
• To supervise, give directives and ensure a smooth flow of activities in the restaurant.
• To communicate pleasantly and courteously with the guests, management and the staff at the hotel.
• Ensure cleanliness of the restaurant, customer areas and the restaurant surrounding.
• Ensuring correct operation and balancing of cash registers as well as daily reporting.
• Organising of the restaurant roster to ensure all shifts deliver high quality service standards.
• Covering extra shifts when necessary in case there is shortage of staff to ensure service standards are maintained.
• Ensure food and beverages are served to a consistent quality standard.
• To ensure the restaurant remains in an impeccable state.
• To ensure all tasks for setting up, serving and closing are done correctly.
• Supervise the accurate taking, setting up and confirmation of bookings.
• To develop a harmonious team amongst all staff of the restaurant.
• To maintain a high standard of morale among the staff.
• To ensure responsible alcohol service policies are implemented and maintained.
• To maintain hygienic food handling practices and cleanliness of all staff in the restaurant.
• To communicate all stock shortages to the accountant in a timely manner.
• To maintain bar/restaurant inventory according to stock levels and advise on re-ordering need.
• To support the executive and the head chef in maintaining a harmonious environment between kitchen and floor.
• To communicate with the operations manager regarding any problems or changes needed in the restaurant.
• Handling customer complaints in the most diplomatic manner.
• To ensure restaurant equipment are maintained in good working conditions by organizing for repairs and improvements for greater efficiency.
• To assist the management in developing systems and reviewing of standard operating procedures.
• To offer induction training to new staff in the restaurant.
• To ensure effective communication by holding staff meetings and briefings on a regular basis to impact knowledge and information.
• To hold regular on-the-job training sessions to ensure staff can perform their duties as expected.
• To maintain a high degree of interests in self-development. This is displayed by making suggestions for realistic improvements.
• To promote and maintain good employee relation.
• To ensure all restaurant KPI’s are met.
• Any other duty as assigned from time to time.

• Degree/diploma in hospitality management or related field
• At least 3 years of experience