- Purpose of the Role
To be responsible for the day-to-day operation and management of the dining rooms.
- Key Responsibilities
- Front of House Management
- Ensure the team leaders and supervisors co-ordinate their staff to ensure the delivery of exceptional front of house services.
- Coordinate and ensure the smooth operation of the dining halls.
- Manage a team of front of house staff including scheduling, training and general supervision.
- Oversee that all opening and closing duties of the dining halls are completed correctly and that cleanliness and maintenance are maintained.
- Enforce and monitor all health, safety and sanitation standards in the dining halls.
- Assist with catering and food service management.
- Support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure client expectations are met.
- Manage food service staff in preparation and serving of food.
- Monitor portion sizes and presentation of food.
- Identify and correct operational problems in order to improve service performance and safety.
- Coordinate a variety of food service related activities such as waste removal and pest control.
- Perform serving tasks as needed.
- Accurate cash up after service, printing menus and weekly stock takes.
- Ensure dining rooms are tidy, clean and correctly prepared for each meal time.
- Liaise with kitchen staff to understand menu on offer.
- Ensure all staff are properly dressed at all times.
- Manage clearing of dirty glasses, crockery and cutlery from dining rooms.
- Ensure excellent levels of service are being delivered to clients during service.
- Oversee entry and seating of clients in dining rooms.
- Health and Safety Compliance
- Within the area of responsibility, ensure the kitchen, dining area and related operations comply with all relevant health, safety and environmental requirements.
- Ensure that hygiene standards are maintained in accordance with SOP’s.
- Ensure that protective clothing is always clean and worn as required.
- Ensure that housekeeping is done properly (i.e. within area of responsibility that the working, preparation and serving surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed).
- Staff Management
- Train staff on the Standard Operating Procedures that serve to guide their approach to work.
- Implement the Standard Operating Procedures through consistent application and communication.
- Ensure that staff understand the procedures and sign off the relevant documents.
- Conduct monthly meetings with staff in order to ascertain problems encountered and resolve associated issues.
- Manage staff performance in order to establish opportunities for development and harness strengths.
- Measure staff performance on a soft point system that includes punctuality and wearing the required uniforms, among others.
- Monitor staff using the hard point system that is focused on technical execution.
- Deal with staff problems through one-on-one discussion striving to get to the root cause of problems.
- Effective Teamwork and Self-Management
- Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
- Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
- Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
- Manage colleagues’ expectations and communicate appropriately.
- Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.
- Knowledge
- Food safety and hygiene practices
- Food service management
- Health and safety regulations
- Skills
- Literacy
- Numeracy
- Verbal communication
- Logical thinking
- Attributes
- Attention to detail
- Creative
- Proactive
- Organized
- Education and Experience
- Grade 12
- 2 years’ food service experience or front of house operations
HOW TO APPLY:
Interested candidates should submit a Motivation Letter, updated Curriculum Vitae, and a copy of their academic certificate to the following the below link:
