JUNIOR FRONT OF HOUSE MANAGER
DETAILS
Closing Date
2024/03/19
Reference Number
SPG240305-1
Job TitleJunior Front Of House ManagerBusiness UnitGroup (Restaurants)Job TypePermanentLocation – RestaurantDoppio CollectionLocation – Town / CityJohannesburgLocation – ProvinceGautengLocation – CountrySouth AfricaJob Advert Summary
Doppio Collection, made up of Doppio Zero, Modern Tailors and Piza e Vino endeavours to create a great place to work, building a collaborative and innovative performance-based culture which enables each employee to thrive on his or her unique Doppio Collection journey. Doppio Collection’s employees are passionate and purpose-driven people growing great brands. A career at Doppio Collection is an opportunity for an employee to nurture, learn, grow, and realise their full potential.
The purpose of the Front of House Manager role is to oversee all aspects of customer service and hospitality within a business establishment, ensuring a positive experience for guests. This includes managing front desk operations, coordinating reservations, supervising staff, maintaining cleanliness and organization in public areas, and addressing any customer concerns or inquiries promptly and professionally. Ultimately, the Front of House Manager plays a crucial role in upholding the reputation and ambiance of the establishment while maximizing customer satisfaction and loyalty.
Minimum Requirements
Knowledge and Experience Requirements:
Grade 12
Higher Certificate/Diploma Qualifiaction.
Hospitality Qualification- Advantageous.
At least 1 year experience in management position
Pilot Software experience.
Team Management, coordination and motivation
Knowledge and practice of basic food safety and hygiene standards.
Duties and Responsibilities
Role and Responsibilities :
Handling and oversight of SOPs with regards to the opening, closing and cleanliness of restaurant facilities.
Cash Management, petty cash and waiter cashups.
Attendance, active participation and coordination of self and team in all relevant training sessions on & off site.
Training, coaching and guidance to team and new hires.
Inventory Management, stock counts, rotation, and storage practices.
Rostering and scheduling.
Guest Experience Management – handling of compliments and complaints, environment and ambiance management. etc
Plan for and execute projects such as campaigns and speciality offerings.
Work with daily, weekly, monthly targets and find solutions to achieve these.
Skills and Competencies
Self-Motivated
Passion for service
Results orientated.
Flexibility and willingness to work rotating shifts and step in to assist in all sections during busy service.
Effective communication and problem-solving skills.
Ability to work alongside BOH and FOH to manage communications and teamwork.
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