Job Description / Profile for Restaurant Supervisor for La Petite Ferme
POSITION TITLE: Restaurant Supervisor
REPORTS TO: Assistant Manager.
EDUCATIONAL BACKGROUND: Degree, High school or one year’s Diploma in Hotel Management or equivalent.
POSITION SUMMARY:
The Restaurant Supervisor/Manager ensures efficient restaurant operations, as well as maintain high quality, and guest-service standards. To be successful in this role, you’ll need management skills and experience in both front and back of the house. You will oversee the dining room, oversee and manage seating and balance seating capacity.
Manages daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
Directs and coordinates daily activities to obtain optimum efficiency and economy of operations, and maximise full potential with a balanced focus on hotels mission, guests, employees and management satisfaction.
Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
RESTAURANT MANAGER REQUIREMENTS duties:
- Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
- Creates a positive team atmosphere among Team Members
- Maintains records of staff attendance manner and operating costs.
- Provides feedback and coaching to the Team regularly.
- Understands building capability through Cross training
- Treats all Team Members fairly, with respect.
- Sets high standards for appropriate team behaviour on shift.
- Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures
- Handle guest complaints in restaurants.
- Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
- Maintain budget and employee records in order for accounts department to process correctly.
- Check the quality of deliveries of fresh food and baked goods.
- Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
- Arrange for maintenance and repair of equipment and other services.
- Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
- Ensures new products are executed properly the following roll-out.
- Is capable of handling irate customers with a friendly/calm attitude.
- Ensures product quality and great service.
- Shows enthusiasm about guest within the restaurant.
- Is flexible in dealing with changes/problems.
- Shifts priorities and goals as work demands change.
- Has effectively forecasted restaurant needs.
- Prioritise tasks effectively to ensure most important tasks are completed on time.
- Delegates and follow-up effectively.
- Taking Ownership of issues or tasks and provide detailed updates to the Exec management or General Manager.
- Seeks, listens and responds to Guest feedback.
- Coaches team on how to exceed Guest expectations.
- Does not blame others; takes accountability for problems.
- Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
- Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
- Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.
- Assist in planning regular and special event Menu.
- Assist in planning special events.
- Agreeing and managing budgets of restaurant.
- Overseeing stock levels
- Assist in planning regular and special event Menu.
- Manage daily procedures to ensure accurate statistical and financial records
- Manage and overseeing meet/greet and advising of guests
- Assessing and improving profitability of the restaurant together with the Exe Chef and Exec management team
- Handling administration and paperwork
- Adhere, maintain and improve daily restaurant operational duties
PREREQUISITES:
Previous experience as a Restaurant Manager, Restaurant Duty Manager or Hospitality Manager or similar role.
Proven guest service experience as a manager
Food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
Familiarity with restaurant management software
Strong leadership, motivational and people skills
Acute financial management skills
PERSONALITY:
- Fluent in English
- Being reliable and trustworthy
- Decision Maker
- Communicate well
- Always ready to help and assist
- Be very organised and methodical
- Ready for a new challenge in life and a long term involvement in his/her future job
- Age: 25 to 45 years’ old (not prerequisite)
- Being a native of South Africa preferably
IN RETURN:
Adequate salary market related, relevant to previous experience.
HOW TO APPLY:
To apply, please submit you’re CV, with contactable references and photo via email, with the subject line Restaurant Supervisor. If you have not received a response within 1 week of submitting your CV, consider your application unsuccessful. Only successful candidates will be contacted.
Are you ready to take the next step in your hospitality career? Join the dynamic team at La Petite Ferme as our Restaurant Supervisor! If you have a passion for exceptional guest service, strong leadership skills, and a drive to create memorable dining experiences, we want to hear from you. Submit your CV, contactable references, and a recent photo via email with the subject line “Restaurant Supervisor.” Should you have any questions or need further information, please don’t hesitate to reach out to us through our contact page. Embark on a rewarding journey with us today!
