Assistant Venue Manager The First Group

To assist in providing the highest level of service in the restaurant / outlet in order to meet and exceed our guest expectations, financial targets and colleagues satisfaction.

• To ensure that grooming standards are being met and maintained, demonstrating a professional image for our guests
• To attend all meetings required according to meetings scheduled.
• To monitor the Total Training Concept and employee development in order to promote a climate of enthusiasm and encouragement.
• To report and follow up all maintenance defaults effecting efficient and professional delivery of service.
• To ensure that guest satisfaction is monitored and where appropriate, rectified throughout their meal experience.
• To communicate with kitchen chef regarding menu of the day, specials, surprises in order to share this information in the pre-service briefing.
• To ensure that mise en place positioning is completed accurately and monitored to ensure that appropriate stocks are available.
• To prepare table plans according to reservations and to ensure that tables are constantly cleared and reset according to the reservation plan.
• To meet and greet guests in a professional and efficient manner.
• To take guest food and beverage requirements, ensuring efficiency and accuracy in service delivery.
• To prepare and present accurate bills.
• To wish farewell to guests, ensuring guest satisfaction has been reached and to encourage repeat customer.
• To prepare the rosters on a weekly basis.
• To complete attendance records for payroll purposes.
• To conduct departmental orientation for all new team members.
• To carry out annual appraisals on all team members.
• To liaise with the Training Dept on departmental training needs.
• Maintain and enhance the open door policy to all associates providing advice and guidance when needed in regards to their issues or concerns and/or grievances.
• Ensure that the hotel is fully compliant with people processes and deadlines that govern all company properties.
• Ensure the administration of the 3-month/6-month review process along with the outlet Manager and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties.
• Ensure all the outlet par level are set and followed.
• Ensure the beverage inventory have done on timely manner and justification has to be done whenever it needed along with the bar in-charge/outlet Manager.
• Ensure the beverage cost are according to the budget/forecast.