Responsibilities:

• Control and maintain an inventory of all service equipment and accessories used in the restaurants in accordance with the established par levels.
• Responsible for maintaining standards in the restaurant by ensuring hygiene controls, housekeeping and procedures are followed.
• Conduct briefings on the special events, the specials on the menu, beverage specials, missing items and other occurrences of relevance.
• Assign tasks to the station waiters, waiters and busmen.
• Checks the cleanliness and condition of furniture, linen, cutlery, chinaware, glassware, condiments and other service accessories and takes appropriate corrective action where necessary.
• Checks the personal appearance and grooming of service staff at the beginning of each service session.
• Attends guests’ complaints and takes corrective action immediately and escalate where need be.
• Ensures maximum cleanliness of the back areas and public areas before, during and after service.
• Conduct training in all aspects of service techniques and operations.
• Ensures that meals are served and presented in accordance with our standards operating procedures.
• Ensures that procedures and controls set by management are followed and that there are no pilferages.
• Liaison with admin/reservation desk to ensure all details of bookings are covered.
• Enforces conformity to SOPS applicable to the restaurant.

Qualifications:

• A diploma or equivalent degree in hospitality or related field.
• At least 3 years of experience in service, with a minimum of 1 year in a supervisory or leadership role.
• Excellent communication and interpersonal skills.
• Strong organizational and time management skills.
• Ability to manage a team and resolve conflicts effectively.
• Ability to work in a fast-paced environment.
• Basic computer skills for reporting and inventory management. Excellent in customer service skills
• Keen eye to details