Jobs at Corporate Staffing

Duties & Responsibilities:

Guests relations & staff schedules

• 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 

• Do periodic appraisals in conjunction with the Camp Manager. 
• Liaise with the Camp manager in choosing employee of the month.
• Any other duties as delegated by the Camp manager

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