JOB SUMMARY
Areas of responsibility include Restaurant services. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
KEY RESPONSIBILITIES
Supervises and manages all day-to-day operations and understands employee positions well enough to perform duties in employees’ absence.
Maintains service and sanitation standards in restaurant.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Handles guest problems and complaints, and provides solutions.
Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and drinks, service levels and overall satisfaction.
Manages service delivery in outlet to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and drinks delivery, fulfillment of special requests, collection of payment & invitation to return).
Responsible for ensuring the restaurant achieves SALES target and PROFIT.
Responsible for ensuring that restaurant consistently provides high quality products and services.
Ensures the restaurant maintains safe, healthy and motivating work environment.
Ensures maximal employee utilization through reduction of overtime using effective work schedule planning.
Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit
Motivate teams to sustain the needs of both the customer and the company.
Ensures that restaurant’s assets, equipment and utensils are maximally utilized and secure to fulfill the business plan.
Involves getting information to analyze competitors’ competencies using the opportunities advantages to impact positively on the business.
Ensures there is regular supply of high quality raw materials
KEY REQUIREMENTS
A good tertiary degree.
Must have a minimum of 2 – 3 years cognate experience in a 4 or 5 Star Restaurant.
Must have an understanding of Nigerian and Intercontinental dishes.
Excellent customer service skills as well as a business mindset
Must work well in a team environment and motivate teams to sustain the needs of both the customer and the company.
Demonstrable aptitude in decision-making and problem-solving
Reliable with an ability to multi-task and work well under pressure
Outstanding leadership skills and a great attention to detail
Must be computer literate, with at least 2 years experience using MICROS and OPERA.
Great communication skills, outgoing, with a charming personality.
Apply via :
jobs.erecruiterafrica.com
