RESTAURANT SERVICES SUPERVISOR – O&L

Vacancy

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LOCATION: STRAND HOTEL SWAKOPMUND

GRADE: C2

POSITIONS AVAILABLE: 1

PURPOSE OF THE POSITION:

The purpose of this position is to oversee and coordinate the daily operations of Welwitchia Lounge ,Café Mole & Room Service to ensure the delivery of outstanding guest experiences and the financial profitability of the business.

QUALIFICATIONS & EXPERIENCE:

Minimum 3 years’ experience in maître d’or hosting, contemporary or fine dining restaurant set-up in a 4* and 5* hotel or lodge. Formal Food and Beverage Qualification (Diploma).
Wine, Sommelier or Beer course will be an added advantage.
Reservation experience.
Product knowledge and hospitality industry experience.
Knowledge of budgets, ordering, profit & loss, cost of sales, meeting suppliers and coordinating stock deals with the manager.
HACCP practices and standards

KEY ACCOUNTABILITIES:

Supervise and lead the restaurant and room service teams, providing guidance and support to ensure a cohesive and motivated workforce.
Oversee the day-to-day operations of Welwitchia Lounge, Café Mole, and Room Services, ensuring adherence to established service standards. Ensure that standards are always maintained in the restaurant in relation to service delivery, guest satisfaction.
Coordinate guest orders and ensure timely delivery of orders to the room. Continue to adopt the restaurant business model to maintain relevance in the marketplace, by paying attention to international and local market trends.
Align teams on CX touchpoints and ensure seamless execution.
Adhere to QA, CX, and HACCP standards at all times.
Drive the HOSTING concept, ensuring guests are never left alone.
Maintain the TLV (Temperature, lights, and Volume) to ensure guest experiences of luxury standards from entering to exiting.
Provide support to service assistants in daily cash reconciliation processes.
Ensure all checklists (SOPs and Daily cleaning schedules) are up to date.
Monitor product availability on all food and beverage menu items in conjunction with the Chef and stores.
Assist in budgeting and financial planning.
Monitor daily consumption patterns to identify areas of potential wastage or excessive expenditure, implementing measures to mitigate risks and optimize resources.
Monitor and control operational costs and expenses, identifying areas for cost minimization.
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Always ensure conformity/compliance to company policies and procedures.
Utilize supervisory skills, effective communication, and motivational skills to maximize employee productivity and guest satisfaction.

COMPETENCIES REQUIRED

O&L Persona
Breakthrough behaviours
Leadership skills
Customer Service
Quality Control
Conflict Resolution
Emotional Intelligence
Closing Date: 01 April 2024