To oversee and direct the seamless running of the wine and beverage department, by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service.
· Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development.
· To ensure that all customers receive the best possible service and care by sommelier team
· To recognize and build a good rapport with regular customers and high spending customers
· To ensure the department is maintaining its agreed level of operating performance at all times.
· Support the implementation and measurement of revenue generating initiatives, staff incentives and sales opportunities. To ensure all up selling opportunities are maximized within the bar department and communicated to the service team.
· To develop, train and coach the sommelier team and service staff on wine knowledge and menu updates
· To ensure all up selling opportunities are maximized within the department.
· To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand
· To ensure all wine and/or beverage lists are current and up to date and communicated to management and staff.
· Be fully competent on FnB Shop (ordering, receiving, invoices)
· To maximize employee morale and productivity. To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
· To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.
· Support the implementation and measurement of revenue generating initiatives, staff incentives and sales opportunities.
· Being able to assist staff in taking customer orders, telephone queries and other duties when necessary
· To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues
· Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently
· To abide by health and safety laws.
· To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.
· Respond quickly and properly in any Restaurant emergency situation.
· Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes.
· Maintain cleanliness in all areas of the Dining Room. Maintains highest standard of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling.
· The ability to perform other tasks and duties as directed.
