Duties and ResponsibilitiesMaintaining the standard of MVG Platinum Guest requirementsWorking according to the Sun International code of conductEnsure that all F&B staff projects are in a good image. This being efficiency, courtesy, helpfulness, appearance and cleanliness.Ensure that guest’s queries and complaints are being dealt with in an efficient, prompt and courteous manner, thus achieving guest satisfactionConduct a staff briefing at the beginning of each shift and allocate staff to perform specific tasks if necessaryEnsure that the “Meet & Greet” procedure is adhered to at all timesMonitor business levels constantly and ensure that there is enough staff to provide outstanding customer service at all timesWhen orders are received they should be checked according to the order book and the invoice supplied.Ensure that a high standard of cleanliness is maintained at all timesDraw up weekly staff rosters according to the demand of businessEnsure that all overtime is recorded and time off is given as per the company procedureMake sure that all the F&B staff are trained and totally understand their positionsEnsure that the requirements of the Occupational Health and Safety Act are adhered toEnsure the General Manager is made aware of all complaints.Ensure that the food leaving the kitchen is of high quality.Ensure that the presentation of all dishes matches the company’s standards at all times.Stock Control (Stock rotation included)Food and Beverages Cost ControlCustomer Service

Ensure that the food leaving the kitchen is of high qualityTake operating stock once a week and the main one once a month according to the company procedures and process the results on Easipos Do stock spot checks in bar and kitchen at any time of the dayMeet deadlines Ensure that the relevant reports are being submitted to the financial controller as and when requiredLiaise with Front Office regarding meal packagesCheck all the rooms if they ready for guests before check insConduct a daily head count and ensure that the correct amount of charges have been processedEnsure that all control procedures are being adhered to according to company policySpot check food and beverage floats on a regular basisEnsure that all cashing up procedures are being carried out by myself as a manager on dutyEnsure that all cash-ups balance and take immediate steps to correct any discrepanciesDo Duty Manager Shifts as scheduledDealing with Guest’s comments / requests / complaints promptly to insure the acquisition and maintenance of Guests. Communicate/ Connect with regular / non regular Guests/Customers in a form of sending smses, emails or calling them directly to thank and update them once or twice a weekDrive the broader goals of the F&B Operation, in terms of the F&B department, by planning and achieving objectives. Training of Staff and trainees in line with the Company Standards. Following and implementing new trends. Interacting with Guests to receive valuable feedback and thus being a salesperson, researcher and problem solver. Ensuring that the cleanliness and hygiene of the restaurants, stores and bars are of the highest standard.Assisting in the management of the Conference and Banqueting Department. Forecasting anticipated volumes of business and schedule Staff accordingly. Overseeing and assisting with daily, weekly and monthly food, beverage, paper supplies and operating equipment stock takes.

Bar opening and closing procedures and cash-upsMarketing and Advertising the companyCoordinating FunctionsMenu Planning (includes buying of service products)Cooking and PlatingEnsuring and Maintaining of cooking and bar operating standardsService Material ControlEnsure that all control procedures are being adhered to according to company policySpot check food and beverage floats on a regular basisEnsure that all cashing up procedures are being carried out by myself as a manager on dutyEnsure that all cash-ups balance and take immediate steps to correct any discrepanciesDealing with Guest’s comments / requests / complaints promptly to insure the acquisition andEnsure that the food leaving the kitchen is of high qualityTake operating stock once a week and the main one once a month according to the company procedures and process the results on Easipos Do stock spot checks in bar and kitchen at any time of the dayMeet deadlines Ensure that the relevant reports are being submitted to the financial controller as and when requiredLiaise with Front Office regarding meal packagesCheck all the rooms if they ready for guests before check insConduct a daily head count and ensure that the correct amount of charges have been processedEnsure that all control procedures are being adhered to according to company policySpot check food and beverage floats on a regular basisEnsure that all cashing up procedures are being carried out by myself as a manager on dutyEnsure that all cash-ups balance and take immediate steps to correct any discrepanciesDo Duty Manager Shifts as scheduledDealing with Guest’s comments / requests / complaints promptly to insure the acquisition and maintenance of Guests.

.Food and Beverages Cost ControlCustomer ServiceMARKETINGCo-ordinating FunctionsMenu Planning (includes buying of service products)Employee discipline and CounsellingManaging Rosters and TIME KEEPING sheetsClient OrientationENSURING and Maintaining upkeep of service standardsADVERTISING responsibilitiesCooking and PlatingEnsuring and Maintaining of cooking standardsService Material ControlTraining Staff

Stock Control (Stock rotation included)Food and Beverages Cost ControlCustomer ServiceWine/Cocktail and Shooter menu/list Planning Employee discipline and CounselingManaging Rosters and Time keeping sheetsClient OrientationEnsuring and maintaining upkeep of bar service standardsBar opening and closing procedures and cash-upsResponsible for floor waiters and the smooth running of the casino gaming floorCreating spreadsheets for quick stock checks and stock controlling sheetsStock imprest system (use/buy of stock rand value determination) Stock movement (issue ins and outs of stock)

Supervising the entire wilderness tent camp, assisting the senior ranger with relevant duties, Lay up service tables and set up function area, Cooking, Wine service, serving beverages on site and on bush-walks intervals. Driving guests for game viewing mornings and evening drives. Building of tent camps and setting up the camp for Restaurant, Launch and bedrooms. Responsible for tent camp’s housekeeping. Buying of stock items, linen, and all items needed for service delivery. Bar and Kitchen stock control and responsible of food and beverage stock costing.

Hosting of guests, Responsible for the entire bar stock (stock rotation and stock count), Waitering, Bartending, Set up waiter station, Suggest daily specials and ensure appropriate temperature are maintained for wine cellar, Working as a cashier in most cases, doing cash up on daily basis. Hosting Guests.

Bartending, Waitering, Stock controlling, Silver service and banqueting duties, Wine service