Assist the manager with the front of house duties. Including welcoming clients; briefing them and hosting.
Greeting and welcoming guests in a polite, courteous and friendly manner.
Staying attentive to guests ‘needs to ensure they are satisfied with the food and service.
Manage service staff work schedules.

Staff grooming & General hygiene

Ensure all service staff maintain high standards of personal grooming & hygiene.
Ensure cleanliness and proper set up of the restaurant.
Ensure the scullery and back area is neat and tidy.
Oversee all health and safety standards.

Link between the Kitchen and Front of house operations

Ensure coordinated service for all courses between kitchen and restaurant.
Make sure the dietary requirements are written on the service board and ensure the guests’ requirements are respected.
Explain to the waiters how various menu items are prepared; describing ingredients and cooking methods.
Liaise with chef and Camp Manager on wine pairing suggestions, while monitoring the stock levels.
Process beverage orders and restaurant guest issues to ensure that all items are prepared properly and on a timely basis
Ensure all menus and bar cards are in good state.
Ensure that the service and presentation of food and beverage complies with the required standards

Monitoring inventory usage and maintenance.

Monitor inventory and ensure that all food supplies and restaurant operating equipment are well taken care of and safeguarded.
Monitor usage levels of beverages and restaurant issues and ensure the control sheets are properly recorded
Ensure stores requisition is done as per the procedure and controls are maintained
Ensure regular and accurate stock take is done & figures submitted to the Camp Manager.

Guests /Customer reviews

Review customer survey feedbacks to develop and implement ways to improve customer service experience.
Relay comments received from guests to the camp manager
Resolve customer complaints in a professional manner and report immediately to the Camp Manager.

Monitoring staff performance

Qualifications and Requirements

A degree or diploma in Hotel Management or Food & Beverage
Minimum 5 years of relevant work experience, 2 years as a head waiter /supervisor
Valid Food handlers Certificate
Hospitality operations knowledge.
Basic wine knowledge.
Formal training in food and beverage Service.
Knowledgeable in Food & Beverage product and service
Friendly, outgoing, and well composed, a charismatic character
Excellent team leader with a positive and enthusiastic attitude
Outstanding customer service skills
Excellent planning and organizational skills
Good communication skills

Method of Application

Send your application to [email protected]