To manage the daily restaurant operation by leading and developing the team, maintaining exceptional service and operational standards, optimizing profitability, and ensuring a seamless dining experience for members and guests in accordance with Club policies and objectives.

RESPONSIBILITIES

▪ Responsible for the day-to-day operation and overall performance of restaurant outlets.

▪ Conduct regular floor walkabouts to monitor service standards, staff performance, cleanliness, and operational requirements, ensuring an exceptional member and guest experience.

▪ Supervise restaurant operations to achieve revenue and profitability objectives while maintaining high standards of food quality, presentation, and service delivery.

▪ Effectively lead, delegate, and coordinate the activities of restaurant team members to ensure efficient operations.

▪ Liaise with management and relevant departments to plan, coordinate, and execute restaurant functions, events, and special activities.

▪ Organise and facilitate ongoing staff training on menu knowledge, customer service excellence, beverages, wines, and Club policies and procedures.

▪ Address and resolve member and guest concerns professionally, in line with the Club’s customer service standards.

▪ Maintain a positive, professional, and proactive approach at all times.

▪ Manage employee attendance, performance, conduct, and scheduling in accordance with the Club’s policies, procedures, and operational requirements.

▪ Process employee time records for payroll and complete daily cash-up procedures in compliance with cash- handling controls.

▪ Perform Duty Manager shifts as required.

▪ Ensure compliance with all health, safety, hygiene, and food safety regulations, standards, and Club requirements.

▪ Support operations in any Food & Beverage outlet as required and perform any other duties reasonably assigned by management.

PERSONAL ATTRIBUTES & SKILLS

▪ A strong dynamic leader with effective management skills such as planning, organizing, leading, and controlling is essential.

▪ Independent self-starter who can take ownership has initiative and a positive attitude.

▪ Delegates tasks to staff in a fair and consistent manner.

▪ Upholds exceptional service levels as well as improves upon them.

▪ Strong interpersonal and communication skills (written and verbal).

▪ Able to train and coach staff to perform at their peak levels.

▪ Strong Food and Beverage operational knowledge.

▪ Professional management front of house at all times.

▪ Passionate about the hospitality industry.

▪ Ensures a high-level personal appearance in keeping with the standing of CCJ.

▪ Maintain excellent grooming standards at all times.

MINIMUM / PREVIOUS EXPERIENCE

▪ Minimum 6 years of Restaurant Supervisory or Managerial experience.

▪ Minimum 5 years working experience within Hospitality/Club industry.

QUALIFICATION

▪ Minimum Matric

▪ Tertiary qualification in Hospitality (preferred)

▪ Computer Skills – MS Office

PROPERTY

▪ Auckland Park

Job Types: Full-time, Permanent

Application Question(s):

Do you have Gallery and Patio restaurant knowledge and understanding?
What is your salary expectation?

Experience:

hospitality industry : 6 years (Required)

Work Location: In person

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