Restaurant Manager - Krugersdorp - Krugersdorp Verfied

R 9 000 CTC per month Krugersdorp, Gauteng Krugersdorp, Gauteng more than 14 days ago 04-07-2016 4:01:21 PM
01-08-2016 4:01:21 PM
We are looking for a Restaurant manager for a well established hote in Krugersdorp to manage and control all aspects of the outlet to the required standards within the agreed budgetary limits and parameters, and ensuring guest satisfaction and profit maximization.To adhere to, maintain and implement Food & Beverage policies and procedures.Qualifications:5 years experience in Fine Dining environment of which at least 3 years is in a management capacity.Hotel School Management Diploma.Actual monthly revenues to exceed budgeted revenues.Activities:Ensure cash sales are in line with budget so as to maximise profitability within the company and ensure cash that revenues are maintained and grown.Finance revenue report to be checked against revenue report generated form NetView on a daily basis.Both Food & Beverage cost reports to be checked once submitted by finance and any variances/explanations reported to finance & F&B managementEnsure permanent head count is to budget and to operational requirementEnsure that bottom line profit is protected/maintained in line with budget by ensuring operational and staff expenses are kept to a minimum.Ensure there is a departmental leave planner and that all permanent staff have been allocated for annual leave to ensure leave liability is kept to a minimum.Ensure rosters are designed and monitored according to business levels.Ensure all operating expenses are kept in line as a % of revenue by minimising losses and ensuring unnecessary costs are kept to a minimumOE losses to a minimum by having proper stock sheets, photographed catalogues of OE, control sheets for breakages and stores kept neat & tidyHaving the correct chemicals in place with neatly displayed information on how to use such chemicals. Having a good “clean as you go” system in place.Ensure all guest suppliers are ordered to the requirements of the outlet and that they are stored correctly so as to minimise any losses.Any expenses incurred due to guest complaints to be recorded properly. To ensure that these costs are not incurred again due to mismanagement/poor performancePost Mortems to be performed as per the set standard after every promotion/food festival. This is to ensure that consistency is obtained as well as identifying the pro’s and con’s and ensure that any future promotions are well executed.Check with Central Stores as to what slow moving stock can be used in the outlet. Use these items for promotions/food festivals and help in alleviating unnecessary stock holdings.Check average table turn time in order to analyse meal periods and therefore manage booking times and increase footfall and table turnaround.Analyse average checks, average spend per person as well as sales mix. This will help with menu planning, up-selling, minimising perishable losses and designing specials or promotions.Analyse all aspects of the outlet and send a profit improvement strategy to F&B management on a monthly basis with ideas and thoughts as to where revenues can be improved and expenses/losses kept to a minimum.Ensure that a promotions calendar is in place and monthly promotions are set out in conjunction with the rest of complex.Post Mortems to be performed as per the set standard after every promotion/food festival. This is to ensure that consistency is obtained as well as identifying the pro’s and con’s and ensure that any future promotions are well executed.Spot check to be performed on bills to ensure staff are billing correctly, revenues are maintained and no fraudulent activity is taking place.Ensure that all collateral briefs for menus, posters etc are sent to DTP (desk top publishing) via the F&B co-ordinator a minimum of 2 weeks prior to the event.Ensure that the outlet standards are in place at all times and expect a mystery guest at any time. Ensure that once the report has been released, any necessary action is taken to rectify possible problems raised in the report. A full action plan is to be put in place to ensure that these problems are avoided in the future.Obtain guest profiles from front office relating to long staying guests, VIP’s, honeymooners & gaming junkets so as to be aware of certain requirements and add value wherever possible.Ensure that guest complaints are kept to a minimum and that records are kept with regard to financial losses as well as future reference to avoid similar problems.Any changes/additions to the micros POS are to be recorded in the micros book provided and all the necessary signatories obtained. The signed book is then to be taken to the F&B Operations controller for these changes/additions to be made. This needs to be done 48 hours in advance.A hygiene audit will be done randomly every three months. The outlet manager is in conjunction with the senior chef to ensure that a minimum of 95% is obtained on the outlet hygiene audit. Action plans are to be submitted regarding any shortcomings.Weekly walkabouts will be conducted on complex by executive management. All areas within the outlet are to be in a neat & tidy stateAll report deadlines are to met without failOnce the finalised COS report has been released, feed back and comments are to sent to F&B management within 24hoursAll stock sheets to be filed in date order and submitted to the F&B OPS controller for verification.Ensure that all the responsible staff members are rostered for OE stock take and that the necessary stock sheets have been made available.Ensure that once OE prelims have been released, that all follow ups have been made and any necessary correction have been made within 48 hours before the finalised OE is signed off.An OE catalogue is to be set up with photographs of all OE with the correct “Stock Sheet” descriptions as well as a par level of stock on hand required.A schedule is to be put in place when writing off large amounts of OE. This is to alleviate DP% being adversely affected in one month, but rather over two or more.All food & beverage requests from central stores are to be filed in date order together with the booked transfer so as to ensure that all charges to the outlet are correct and no incorrect charges have been made.All food & beverage transfers from one outlet to another are to be filed in date order with the booked transfer stating that Finance has completed the actual transfer.All food & beverage ullages and wastages are to be recorded correctly and filed in date order. These files are to be sent to the F&B OPS controller before the 10, 20 and 30 day counts.Recipes for all food and beverage items are to be checked on a regular basis to ensure that materials control is deducting from SOH correctly.Food & beverage items on Micros are to be checked regularly to ensure that the Micros data base is kept clean and free of unwanted items.Outlet standard operating procedures are to be updated on a monthly basis to ensure any new policies or procedures are added to the most recent SOP.Opening and closing checklists are to be in place and used effectively in ensuring that the correct policies, procedures and standards are being used.A Mic-en-place checklist is to be in place in order for all preparations for the outlet to be adhered to.A daily count of all bar smalls to be recorded and filed correctly.All Kronos exceptions to be monitored and all necessary paperwork to be completed and submitted to the F&B co-ordinator by the deadline set each month.All Timesheets to be signed by both FOH & BOH and submitted to the casual wages controller for sign off on a daily basis.A monthly report to be complied detailing all cash and credit sales versus all comp spend. Analysis to be done on how to improve cash sales and therefore increase DP%These reports are to be compiled so as to check if any unnecessary/un-authorised voids or transfers have taken place. Any scams encountered can be thwarted immediately.Please submit your application with a professional photo of yourself and contactable references. Only shortlisted candidates will be contacted

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