Key Responsibilities

1. Customer Service & Guest Experience

• Greet and interact with guests in a friendly, professional manner.
  
• Handle customer complaints, feedback, and special requests efficiently.
  
• Ensure the dining area is clean, presentable, and properly set up at all times.
  
• Maintain high service standards and resolve issues proactively.
  

2. Staff Management

• Supervise, train, motivate, and schedule FOH staff (waiters, hosts, runners, bartenders).
  
• Conduct briefings before shifts to communicate menu updates, specials, and service expectations.
  
• Monitor staff performance and ensure adherence to company policies.
  
• Maintain a positive team atmosphere and handle conflicts where needed.
  

3. Operational Management

• Oversee daily FOH operations including reservations, seating plans, and customer flow.
  
• Coordinate with the kitchen team to ensure smooth service.
  
• Monitor stock levels for FOH supplies (menus, stationery, cleaning items, etc.).
  
• Assist with cash-ups, POS management, and opening/closing procedures.
  

4. Health, Safety & Hygiene

• Ensure FOH areas comply with health and safety standards.
  
• Conduct regular inspections to ensure cleanliness and proper maintenance.
  
• Report and address hazards, equipment faults, or safety concerns promptly.
  

5. Administration & Reporting

• Assist with weekly staff schedules and payroll inputs.
  
• Maintain FOH logs, incident reports, and feedback summaries.
  
• Support the General Manager in implementing promotions, events, and service improvements.
  

Skills & Competencies

• Strong customer service and communication skills
  
• Leadership ability with experience managing teams
  
• Excellent problem-solving and conflict resolution skills
  
• Ability to work under pressure in a fast-paced environment
  
• Knowledge of restaurant POS systems , Pilot System.
  
• Professional, well-presented, and reliable
  

Requirements

• 2–4 years experience in a similar restaurant supervisory or managerial role
  
• Matric or equivalent (Hospitality qualification advantageous)
  
• Strong understanding of restaurant/food service operations
  
• Ability to work shifts, weekends, and public holidays
  
• Own vehicle and driver’s license
  
• Ideally certifications in Fire Marshall, First Aid and any Food and Beverage qualifications
  

Benefits