Service Manager

Summary:

Provide friendly, tentative and timely service in order to create an exceptional experience. To manage the day to day runnings of Restaurant / Bar and to ensure the hotel's concepts, manuals, SOPs and LOGS are kept current and implemented at all times.

• Ensure service levels are maintained and sustained in the Restaurant and Front Office
• Ensure staff training is updated and signed for and that all evidence is in each staff members personnel file
• Maintain the SOPS and policies as set out by the company

• Ensure quality and concepts are implemented and maintained
• Ensure stock control system is in place
• Operate and present according to the guidelines of the Culinary Host.
• Ensure all SOPS and policies are being followed as set out by the company

• Ensure stock system and controls are in place
• Ensure operational implementation of menu and wine policy as advertised by the Food and Beverage Custodian
• Fully responsible for the beverage results
• Operate and present according to the guidelines of the Culinary Host.
• Ensure all SOPS and policies are being followed as set out by the company

• Co-ordinate and secure all functions and events
• Host and control all functions and events
• Control and manage all Enquiries and Memberships
• Manage all VIP event

• To liaise and maintain the aesthetics manual that would be handed to you

• Maintain the Facilities Management manual that would be handed to you

• Producing management reports as required
• Sign off monthly income statements
• Be familiar with guests staying at the hotel and walk
• Ensure that all SOPs and policies are adhered to on property.
• Maintain the F&B staff HR files

• Schedule staff hours and assign duties for staff
• Establish standards for personnel performance and customer service
• Training and testing of staff
• Maintain dress code standards
• Conduct performance appraisals
• Implementation of the SOP's
• Progressive discipline in conjunction with HR
• Maintain staff files Inform guests of daily specials.
• Remove dishes and glasses from tables or counters and take them to the kitchen to cleaning.
• Reset the cleared tables as required

QUALIFICATION:

• Grade 12 or equivalent
• Hotel School diploma (advantageous)

EXPERIENCE:

• Previous experience in the same or similar position in a 4/5-star hotel
• Familiar with all duties and procedures in a restaurant Environment
• MS Office (Word, Excel, and Email) is essential
• Opera & Micros experience is advantageous

Please send your CV to Nichael Clack: