APPOINTMENT REQUIREMENTS

Gr 12 + tertiary qualification in Hospitality & Tourism
•Min 2 years xperience within a 5* hotel/ restaurant
•Strong background in customer service for discerning clients
•Strong F&B background
•Budgeting, procurement and cost control
•Excellent level of wine knowledge
•Strong people management and coaching skills
•Happy to be very hands on and work alongside the team
•Strong hosting skills
•Excellent communication skills
•Organised and structured approach
•Financial awareness particularly in achieving budgets and stock and cost control
•Strong leadership skills

KPA’S
•Overlooking restaurant service and standards during operating hours.
•Assisting with staff needs.
•Delegating and supervising preparations for service.
•Assisting with food and wine service.
•Handling guest complaints.
•Issuing minibar to each lodge on a daily basis.
•Ordering and receiving of stock.
•Conducting operational equipment stock take.
•Monthly Stock take.
•Monthly Stock input.
•Completing sales reports on food and wine each month.
•Stock price adjustments on POS system
•Selling price adjustments according to increases and new wine.
•Wine list.
•Staff uniforms.
•Disciplinary hearings in relation to the companies code of conduct and standards.
•Creating and maintaining a schedule for 14 staff on a weekly basis.
•Coordinating functions within the restaurant.

Shift work / Hospitality hours apply
5 day work week, 2 days off

Competitive market-related salary on offer