Job Purpose:
Management of the Restaurant as well as Food & Beverage promotions and Leisure
promotions.

Key Job Outcomes:

• To produce and drive an annual business plan for the F&B department incorporating a

yearly marketing plan and an associated budget.

• To compile an annual financial budget for the F&B department with the input of the

General Manager.

• To create loyalty, trust and respect amongst the entire F&B team by transparent,

consistent, inspirational and motivational management style.

• Create a departmental working environment focused on staff development and job

fulfilment to achieve employee loyalty.

• Fully familiarised with all hotel and company policies, as well as hotel programmes

offered such as Loyalty programmes, audit and service measurement programmes
and merit awards.

• Participate in company and hotel induction-and refresher programmes.
• Demonstrate exceptional level of professionalism, maturity and emotional intelligence

at all times

• Ensure the YTD departmental profit per the budget is achieved.
• Works closely with Executive Chef to ensure food cost budgets are met

• Revenue Control- Fully responsible for the Restaurants financial performance and long-

term sustainability.

• Responsible for all Protea Hotels (U) Limited Policies regarding the audit requirements

of-
Internal audit
o Procurement audits
o Hygiene audits
o Risk Audit (sections relating to F&B Department)
o Daily service audits to ensure service quality and identify training needs
o Any other audit that may arise from time to time.

• To act on the results of the above audits in order to achieve set targets.
• Accountable for F&B cost and operating within budget margins
• Ensures that all laws, regulations, licenses and Protea Hotels (U) Limited policies

pertaining to the operation of the F&B function are adhered to.

• Ensures that standards are maintained in F&B outlets at all times in relation to service

delivery and hygiene requirements.

• Produce reports on the aspects of the Restaurant in terms of Protea Hotels (U) Limited

policy and directives issued by the General Manager.

• Proactively communicate market trends and possible changes in guest preferences

and expectations on F&B offering to the Food & Beverage Manager and General
Manager at mandated meetings.

• Adhere to the standardised portions used and is responsible for the controlling of food,

beverage and labour costs within set norms within the department

• Ensures that guest satisfaction is established and maintained by the employees of the

F&B Department.

• Maintains appropriate staffing levels across the Restaurant.
• Identifies and implements employees training schemes to ensure that standard

company operating standards and procedures and employment equity targets are
met.

• Ensures staff training schedule is in place and maintained
• Sources and contacts potential and existing clients and develops and maintains their

relationship with the Hotel.

• Develops menus and menu prices, beverage lists and beverage prices with the aim of

achieving maximum sales and meet or exceed budgeted departmental profit in
conjunction with the Executive Chef, Food & Beverage Manger and General
Manager.

• Completes employee appraisals at regular intervals.
• Responsible for performance management of departmental staff.

Ensures that all reports associated with the department are produced on time and are
accurate.

• Supplies relevant information to other departments timeously to assist them in planning

and running their departments.

• Forms part of Duty Management team and as such will be available to answer guest

queries, complaints, ensure operating standards of the Hotel are achieved and be
responsible for the Hotel security during the Duty Manager period.

• Keeps records and maintains filing systems within the Restaurant.
• Ensures that regular stock takes are scheduled including consumables and operating

equipment as well as maintaining hotel equipment and fixed assets throughout all F&B
outlets and ensures that they are carried out in accordance with Protea Hotels (U)
Limited policy and procedures and that they are accurate and acted upon.

• Implementation and execution of F&B promotions.
• Implementation and execution of all leisure promotions.
• Ensures up to date promotional material is regularly distributed to relevant sales agents,

reservations, and third party agents as well as internally at the hotel.

• Ensuring key site inspections and media visits are effectively coordinated and shown

around the property.

• Informs Executive Chef on popular/unpopular dishes on Menu and Wine List
• Ensures standard of food presentation
• Ensures a high standard of beverage presentation
• Ensures all guests are greeted at the door, well received – shown to the bar or seated
• Ensures that guest’s orders are taken promptly and correctly. Personally takes as many

orders as possible. Personally takes all VIP orders

• Follows up on service to each and every table, ensuring a knowledge of the global

service situation in the room

• Personally checks guest satisfaction of food and entertainment
• Personally responds to all guest complaints
• Supervises settlement of guest bills in accordance to company policy
• Monitors feedback at the end of each service period.
• Ensures that every subordinate has a clearly defined job description

JOB DESCRIPTION: RESTAURANT MANAGER

Protea Hotels (U) Limited 2023

• Ensures that every subordinate receives the training necessary for job competence
• All staff to be made aware of restaurant and company policies and procedures
• Holds a weekly meeting with staff to inform them of happenings in the company and

restaurant

• Deal with staff queries and problems
• Control of Restaurant
• Regularly checks restaurant for maintenance requirements and submits maintenance

requests to Maintenance Manager

• Supervises mise-en-place set up and controls par stocks of operating equipment
• Ensures standard of cleanliness of restaurant and staff
• Allocates reservations according to policy, checks and confirms all reservations
• Ensures that restaurant and all staff are ready for service at agreed time
• Carry out stock takes at the required intervals
• Ensure that the printed menus are correct and no spelling mistakes occur
• Responsible for cash float and balancing of the till
• Controls all restaurant and food and beverage sales ensuring that all items appearing

on restaurant dockets are charged for in accordance with the official price list

• Responsible for the control of all cash and dockets, ensuring that all signed dockets

and pre-lists are delivered to reception as soon as possible that the pre-list is initialled
for dockets received

• Records on the restaurant pre-list the total sales, either in the account charge or cash

column

• Handles and records docket numbers for all used or unused dockets
• Fully responsible for maintaining the cash float and payment of cash, as per the

summary sheet to the Front Office cashier

• Prepares a Sales analysis on a periodic basis
• Accepts cash payments and makes correct change
• To maintain a high degree of interest in self-development displaying this by making

suggestions for realistic improvements
Liaison with Executive Chef

• Communicates day to day matters with Executive Chef through the incident log book
• Personally discusses non-routine matters with Executive Chef
• Reports all restaurant complaints to Executive Chef and Management
• Achieve and maintain budget
• That all guests leave the restaurant having been dealt with by the staff in accordance

with the atmosphere of the restaurant

• Maintain strict security standards to avoid damage or theft
• Controls, and maintains and avoids breakage of operating equipment
• Serves on :

o Any committee roles as determined from time to time
o Performs additional duties as required or as requested by the General Manager.

• Implements and adheres to all Protea Hotels (U) Limited Standard Operating

Procedures.

• Performs additional duties as required or as requested by the Head of Department.

Minimum 5 years’ experience in a similar role in an internationally branded hotel.
Responsible for multiple outlets
Micros & Opera Literate
Able to build and lead a team
Salary and benefits consummate with experience