Job Purpose:

We are looking for a guest-orientated career restaurateur who is a strong leader and charismatic showman with a sense of urgency and high attention to detail, to manage our signature Restaurant Azure on a day-to-day basis.

Employee Value Proposition:
This position offers variety and freedom from repetition and opportunities to interact with diverse people on a daily basis where your leadership and assertiveness skills will be used to manage a highly effective team; whilst operating within clearly defined standards and expectations; where your specialist fine-dining and wine management expertise can be recognised

Organisational Positioning:

·      Department:           Food and Beverage

·      Reporting to:          Food and Beverage Manager

·      Location:                The Twelve Apostles Hotel Premises 

Minimum Experience and Qualification Required:

·      Diploma in Hotel or Food & Beverage Management

·      Must have at least 4 years food and beverage service experience in a 4/5* Hotel Restaurant or Fine Dining Establishment; of which 2 years should be in a management role.

·      Computer literate with working knowledge of Microsoft Office Outlook, Word and Excel

·      Experience at operator level of a Point of Sales System – exposure to Micros advantageous

·      Experience at operator level of a Stock Management System – exposure to FnBShop advantageous

·      Highly presentable

·      Solid English verbal and written communication skills

·      Fluent with hospitality language and terminology, particularly food and beverage vocabulary

·      Exposure and understanding of restaurant financials

·      Experience in Service Recovery

·      Able to work flexible hours, weekends and holidays

·      Vaccinated against COVID-19

 Advantageous Experience and Qualification Desired:

·      Exposure to Micros

·      Exposure to FnBShop

·      WSET Level 1

·      WSET Level 2 

 Key Performance Objectives:

To be a Red Carnation Hotel Ambassador by:

• actively living our company mission and values and striving to deliver on our promise of “No Request too Large; No Detail too Small” at all times
• owning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers
• ensuring that you are familiar with, adhere to, and manage other according to the Hotel’s code of conduct as set out in the Employee handbook
• creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections
• working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you
• being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager

• to actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards

• to be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service

Job Purpose:

We are looking for a guest-orientated career restaurateur who is a strong leader and charismatic showman with a sense of urgency and high attention to detail, to manage our signature Restaurant Azure on a day-to-day basis.

Employee Value Proposition:
This position offers variety and freedom from repetition and opportunities to interact with diverse people on a daily basis where your leadership and assertiveness skills will be used to manage a highly effective team; whilst operating within clearly defined standards and expectations; where your specialist fine-dining and wine management expertise can be recognised

Organisational Positioning:

·      Department:           Food and Beverage

·      Reporting to:          Food and Beverage Manager

·      Location:                The Twelve Apostles Hotel Premises 

Minimum Experience and Qualification Required:

·      Diploma in Hotel or Food & Beverage Management

·      Must have at least 4 years food and beverage service experience in a 4/5* Hotel Restaurant or Fine Dining Establishment; of which 2 years should be in a management role.

·      Computer literate with working knowledge of Microsoft Office Outlook, Word and Excel

·      Experience at operator level of a Point of Sales System – exposure to Micros advantageous

·      Experience at operator level of a Stock Management System – exposure to FnBShop advantageous

·      Highly presentable

·      Solid English verbal and written communication skills

·      Fluent with hospitality language and terminology, particularly food and beverage vocabulary

·      Exposure and understanding of restaurant financials

·      Experience in Service Recovery

·      Able to work flexible hours, weekends and holidays

·      Vaccinated against COVID-19

 Advantageous Experience and Qualification Desired:

·      Exposure to Micros

·      Exposure to FnBShop

·      WSET Level 1

·      WSET Level 2 

 Key Performance Objectives:

To be a Red Carnation Hotel Ambassador by:

• actively living our company mission and values and striving to deliver on our promise of “No Request too Large; No Detail too Small” at all times
• owning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers
• ensuring that you are familiar with, adhere to, and manage other according to the Hotel’s code of conduct as set out in the Employee handbook
• creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections
• working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you
• being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager

• to actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards

• to be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service