Fnb Executive

Deputize in the absence of the Restaurant Manager and ensure the smooth functioning of the restaurant.
- Schedule weekly/fortnightly staff duty shifts with the approval of the Restaurant Manager ensuring that work exigencies are met and the staff is rotated fairly.
- Allot daily duties to subordinate staff to meet work exigencies ensuring equity of work.
- Conduct daily briefing using it as a vehicle for two-way communication, training and corrective action.
- Attend to guest complaints and ensure guest satisfaction through immediate action.
- Inspect the mise-en-scene and mise-en-place to ensure the smooth flow of operations.
- Ensure the maintenance and aesthetic upkeep of the restaurant in close coordination with engineering and housekeeping.
- Organize the training of staff for meeting the standards of service.
- Develop restaurant sales through upselling, guest contacts and ensuring good service.
- Ensure that the restaurant is free from work hazards.
- Supervise food service with a view to ensuring speed, quality of service and personalization
- Appraise staff performance and recommend rewards to the restaurant
- Serve wines and beverages according to international practice.
- Motivate staff through fair leadership.
- Prepare flambe items, if applicable to the restaurant, with showmanship and authenticity.
- Maintain and control the par stocks of cutlery, crockery, linen, supplies, and equipment.
- Assist the accounts department in stocktaking.
- Supervises: Restaurant Captains, Hostess, Servers and Apprentices.