Employment Application Form

Title: Maître d' / Restaurant Manager  Job description.

Responsibilities

1. Guest Experience: Ensure an impeccable and memorable dining experience for guests, overseeing the flow of service with attention to detail.
2. Reservations Management: Efficiently handle reservation systems, optimizing table turnover while maintaining a welcoming atmosphere.
3. Seating Arrangements: Expertly organize and allocate seating to balance guest preferences, reservations, and server rotations.
4. Team Coordination: Collaborate with waitstaff, kitchen staff, and management to maintain smooth communication and service operations.
5. Guest Relations: Address guest concerns with professionalism, ensuring a positive resolution and consistently exceeding expectations.
6. Ambiance Maintenance: Monitor and enhance the restaurant's ambiance, including lighting, music, and overall atmosphere to align with the establishment's standards.
7. Protocol Adherence: Enforce and uphold dress code and etiquette standards, ensuring a refined and sophisticated environment.
8. Menu Knowledge: Possess comprehensive knowledge of the menu, including ingredients, preparation methods, and wine pairings to assist guests in their selections.
9. Special Events: Coordinate and execute special events, private parties, and VIP reservations, demonstrating flexibility and adaptability.
10. Problem-Solving: Quickly address and resolve issues that may arise during service, maintaining composure and professionalism.

Requirements:
• Proven experience as a Maître d' Manager in a fine dining upper market setting.
• Exceptional interpersonal and communication skills.
• Strong organizational abilities and attention to detail.
• Proficient in reservation systems and basic computer skills.
• In-depth knowledge of fine dining etiquette, food, and beverage.
• Previous Restaurant management experience would be an advantage.
• Fine Dining experience would be an advantage
• Please note because of hight restraints from the venue candidate should not be taller than 1.8 M

 Salary : Between R 18 000 to R 24 000 pm depending on experience ( shares gratuities with waitstaff )

Title: Waitstaff (Fine Dining / upper market )

Responsibilities:

1. Guest Service Excellence: Provide an exceptional and personalized dining experience, anticipating and fulfilling guest needs with precision and warmth.
2. Menu Knowledge: Demonstrate an in-depth understanding of the menu, including ingredients, preparation methods, and wine pairings, offering knowledgeable recommendations to guests.
3. Tableside Service: Execute polished tableside service, and presenting speciality items.
4. Order Accuracy: Ensure accurate order placement, relay specific guest requests to the kitchen, and verify dishes before presenting them to guests.
5. Timing and Pacing: Coordinate with kitchen staff to ensure timely delivery of courses, maintaining a seamless and unhurried dining experience.
6. Beverage Service: Proficiently recommend and serve a variety of beverages, including wine, cocktails, and soft drinks, adhering to established pouring and presentation standards.
7. Table Maintenance: Keep tables impeccably set, assist with clearing and resetting between courses, and maintain a clean and organized work environment.
8. Guest Interaction: Foster positive interactions with guests, engaging in conversation while maintaining professionalism and discretion.
9. Team Collaboration: Work closely with other waitstaff, kitchen staff, and management to ensure smooth communication and efficient service.

Requirements:

• Proven experience as a waiter/waitress in a fine dining or upper market establishment.
• Exceptional customer service and communication skills.
• Proficient knowledge of fine dining etiquette, menu items, and wine service.
• Ability to handle high-pressure situations with grace and composure.
• Team player with a strong work ethic and attention to detail.
• Familiarity with POS systems and basic computer skills.
• Because of hight constraints of the venue candidates must not be taller than 1.8 M

 Salary : R 60 – R 80 per hour plus gratuities ( depending on experience )

Sous Chef (Fine Dining / upmarket )

Responsibilities:

1. Kitchen Management: Assist the Executive Chef in overseeing all aspects of kitchen operations, including food preparation, cooking, and maintaining high culinary standards.
2. Menu Development: Collaborate with the Executive Chef on menu planning, contributing creative ideas, and ensuring that menu items are executed to perfection.
3. Staff Supervision: Provide leadership, guidance, and training to kitchen staff, ensuring effective teamwork and adherence to culinary standards.
4. Food Preparation: Oversee the preparation of dishes, ensuring consistency, quality, and adherence to specified recipes and presentation standards.
5. Quality Control: Conduct regular quality checks on food items to maintain the highest standards of taste, presentation, and overall culinary excellence.
6. Inventory Management: Assist in managing kitchen inventory, including ordering and receiving supplies, monitoring stock levels, and minimizing waste.
7. Kitchen Organization: Maintain a well-organized and clean kitchen, enforcing sanitation and safety standards, and ensuring compliance with health regulations.
8. Collaboration with Executive Chef: Work closely with the Executive Chef to implement kitchen policies, achieve culinary goals, and contribute to the overall success of the fine dining establishment.
9. Training and Development: Train and develop kitchen staff, fostering a culture of continuous improvement, skill development, and teamwork.
10. Problem Solving: Address challenges that arise during service promptly, making decisions that maintain the flow of the kitchen and uphold the restaurant's reputation for excellence.
11. Adherence to Standards: Ensure strict adherence to fine dining standards, including portion control, plate presentation, and culinary techniques.
12. Communication: Maintain open and effective communication with kitchen staff, front-of-house staff, and management to facilitate smooth operations and exceptional guest experiences.

Requirements:

• Proven experience as a Sous Chef in a fine dining restaurant.
• Culinary degree or equivalent culinary certification.
• Strong leadership and organizational skills.
• Exceptional culinary skills and creativity.
• Knowledge of fine dining cuisine, techniques, and trends.
• Ability to work in a high-pressure environment and maintain composure.
• Attention to detail and commitment to delivering an outstanding dining experience.
• Because of hight restrictions candidate cannot be taller than 1.8 m

Salary : R 16 000 to R 22 000 depending on Experience ( Gratuities )