This upmarket and stylish new leisure, wine and dining destination in the Paarl Winelands offers elegantly plated Mediterranean influenced cuisine with a unique selection of individual and shared plates – each reflecting the character of the wine and the season and the farm itself. The internationally renowned Executive Head Chef also offers tailored Wine Tasting menus with 5 or 7 courses.
ProStaffSelect are in search of a SENIOR WINE SPECIALIST & HOSPITALITY OPERATIONS MANAGER who is highly polished in all areas of Wines and Fine Dining Cuisine. A proficient, dedicated and passionate service professional to oversee, manage, motivate and develop excellence.
REQUIREMENTS:
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Tertiary qualification in Food Services / Hospitality Management;
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6+ years previous Restaurant Management AND Wine Sommeliering experience within 5* high profile / EAT OUT Top 20 establishments;
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Excellent interpersonal and communication skills in English, both written and verbal;
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WSET Level 3 or similar wine qualification;
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Well-presented, service focused with the ability to deal with a very distinguished clientele;
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Ability to solve problems and find solutions;
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Stress tolerant and able to work under pressure;
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Shows refinement and attention to detail;
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High standards of ethical conduct, i.e. honesty, integrity and sensitivity;
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Self-disciplined with excellent planning and organizing skills;
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Alert, pre-emptive and innovative;
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Flexible to work evenings, weekends and holidays;
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Exceptional knowledge of food and beverages, including dietaries, bar and wine varietals;
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Team management & training abilities.
RESPONSIBILITIES:
General
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Coordinate daily Front of the House restaurant & Tasting Room operations;
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Deliver superior service and maximize guest satisfaction;
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Respond efficiently and accurately to guest complaints;
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Organize rosters and supervise shifts;
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Ensure compliance with sanitation and safety regulations;
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Engage with the guests and responding to their needs as required;
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Responsible for stock flow and budgeting;
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Manage all staff related issues, such as performance management, disciplinary issues, grievances etc with the HR department;
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Responsible for staff recruitment, appraisals and productivity;
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Training and quality control of staff on new items and ideas;
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Come up with innovative ideas to promote and advertise the restaurant;
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Manage a close relationship with the Head Chef and all back of house staff;
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Responsible for overseeing efficient cash-ups and managing budget with the Finance Department;
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General administrative duties, including record keeping, ordering of staff uniforms, processing emails, meeting with suppliers.
Management and Administration
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Ensure that all (SOP’s) safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
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Approve the menus proposed by the Head Chef for all outlets, functions and special events.
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Ensure strict compliance to all Hygiene and Safety legislation requirements
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Ensure that all legal requirements are consistently adhered to.
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Develop and implement policies and procedures for the food and beverage department outlets.
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Review techniques for food preparation and presentation to maximize guests’ satisfaction and to minimize food costs.
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Address guest complaints and advise the CEO on appropriate corrective actions taken.
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Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
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Approve all department invoices before submitting to the accounts department
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Ensure that an accurate reservation system is in place.
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Consistent training regarding handling procedures to insure minimal crockery breakages and food waste
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Serve as an ad-hoc member of appropriate sub committees when required.
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Greet guests and oversee actual service on a routine, random basis.
Human Resources
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Ensure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
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Develop on-going professional development and training programs for food production, service and bar production.
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Audit and approve monthly payroll and weekly staff rosters.
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Manage the long- and short-term staffing needs of the department.
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Supervise the remodeling, refurbishment, and other building design enhancements applicable to food and beverage service.
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Monitor employee dress codes according to policies and procedures.
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Carry out disciplinary action when required.
Financial Management
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Develop an operating budget for each of the department’s revenue outlets:
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Ensure management of food costs are within budgetary targets.
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Meet revenue targets for each department.
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Manage operational costs within budget for each department.
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Analytical assessment of performance results to assess performance and drive decision making.
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Analytical thinking and problem solving.
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Be or become proficient in all aspects of the estate management programme, Point of Sale software.
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Develop and train staff to become effective users of POS to generate efficiencies and drive control procedures.
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Responsible for the proper accounting and reconciliation of the POS revenues.
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Make recommendations to improve profitability.
Inventory Management
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Be or become proficient in all aspects of the POS Software.
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Design and implement procedures regarding inventory stock counts.
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Conduct stock variance investigations and compile a monthly report.
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Implement corrective action to reduce stock variances and wastage.
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Ensure the correct stock levels are maintained and are available from the main kitchen.
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Manage physical inventory verification and provide updated information to the accounting department.
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Build and maintain relationships with suppliers, negotiating prices, delivery times and quality.
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Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
Marketing and Sales
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Liaise with the Marketing department to Promote, advertise, and market the restaurant, tasting centre & estates social event facilities and capabilities.
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Assist with planning and approving of external and internal marketing and sales promotion activities.
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Development and promotion of wines lists and bottle/glass wine sales promotion programme
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Develop interesting ways of promoting functions in the various areas of the estate
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Assist in the design of promotional material e.g. Menu’s and flyers and web site content.
