Front of House or Floor Manager
Afriski Mountain Resort invites applications from suitably qualified candidates for the positions of a Food and Beverage Manager at its site at Mahlasela Pass.
Job Responsibilities
You will:
Staff Supervision and Training:
- Supervise all restaurant staff and ensure regular on-the-job training adheres to agreed standards.
- Foster a positive work environment, motivate and guide the team to provide exceptional customer service.
Stock Control and Cost Management:
- Estimate stock usage, place orders, and manage inventory to optimize cost control.
- Ensure stock levels are maintained to avoid shortages and minimize wastage.
- Balance accounts on a daily basis to maintain financial accuracy.
Reservation Management:
- Take reservations, ensuring accurate and courteous handling of customer inquiries.
- Create a floor plan and assign wait staff accordingly to maximize operational efficiency.
Leadership and Assessing:
- Set clear expectations for the FOH team, fostering a collaborative environment that maximizes productivity.
- Serve as a role model for cleanliness, organization, and food quality standards.
Hygiene, Maintenance, and Security:
- Supervise cleaning activities to maintain high hygiene and safety standards in the restaurant, including staff uniforms.
- Perform systematic checks of all front-of-house areas for maintenance requirements, repairs, or refurbishing, taking prompt action as needed.
- Maintain maximum security in all areas under your control.
Requirements:
- Minimum Grade 12.
- Relevant Travel/Tourism Tertiary Education Qualification.
- Minimum of 2 years’ experience as a qualified chef with extensive culinary skills.
- Certification as an assessor or equivalent qualification, with demonstrated expertise in assessing culinary skills and providing feedback.
- Strong leadership skills, with the ability to effectively manage and guide a kitchen team.
- Sound understanding of budgeting, cost control, and inventory management within a food services environment.
- Exceptional organizational and time management abilities to handle multiple tasks and meet deadlines.
- Keen attention to detail and a passion for upholding high standards of cleanliness, organization, and food quality.
- Flexibility to accommodate evening, weekend, and holiday shifts as required by the nature of the business.