Front of House

To plan, oversee and direct the operation of the beverage department. Ensure the efficient management of the restaurant and maintain food, service and health and safety standards to the establishment’s standards. Maintain the profitable business performance of the restaurant. Supervise and manage all restaurant service employees.

Duties and Responsibilities: Overall responsibility for the profitable operation and organization of the restaurant, including front of house and back of house. Organize and supervise marketing and promotional activities. Manage all front of house staff - impart knowledge, skills and training to all front of house staff to ensure high standards. Manage staff rosters/staff records. Interview and recruit staff. Undertake staff appraisals and disciplinary action when required. Identify, develop and maintain establishment policies and procedures. In conjunction with the Head Chef assist with the planning of the restaurant menus. And more!

The ideal candidate will have the following key requirements:

National Diploma in Hospitality Management (Level 5), or equivalent. Hold General Manager Certificate (Sale and Supply of Alcohol Act) A minimum of 3 years management in a restaurant. Training skills Computer skills: Microsoft Office, restaurant management software Budgeting and menu costing skills Organizational and time management skills Outstanding knowledge of local and international food and beverage Wine and food matching skills