Supervisor - Rooi

Welcome to the Latest Job Vacancies Site 2025 and at this time we would like to inform you of the Latest Job Vacancies from the One&Only Cape Town with the position of Supervisor - Rooi - One&Only Cape Town which was opened this.

If this job matches your qualifications, please send your application directly through our latest Job site. Indeed, every job is not easy to apply because it must meet several qualifications and requirements that we must meet in accordance with the standard criteria of the Company who are looking for potential candidates to work. Good job information Supervisor - Rooi - One&Only Cape Town below matches your qualifications. Good Luck: D

Supervisor - Rooi (15422) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests stay to bring their dreams and desires to life. With an atmosphere thats chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests expectations at every possible turn. Set in the vibrant heart of Cape Towns waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences. The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guests every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, its our passion To assist in overall restaurant operations management in promoting and ensuring total guests satisfaction with high standard of service and maximize potential revenue through exceeding guests expectations and hospitality. To promote and ensure a strong team environment in ensuring colleague motivation and satisfaction in delivering their duties promptly and courteously. As well as the supervision of duties and responsibilities of colleagues and set SOP for the outlet Key Duties and Responsibilities

• Maintain complete knowledge of:

• All liquor brands, beers and non-alcoholic selections available in the outlet
• The particular characteristics and description of every wine / champagne by glass and most major wine on the wine list, as well as the focal concept eg: cocktails of Vista Bar and the Afternoon Tea offerings inclusive of all teas available
• Designated glassware and garnishes for wines and beverages
• All menu items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

• Daily reservation updates and V.I.P. list.
• Scheduled in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies/services procedures.
• To maintain the restaurant profits through increased revenue and minimizing of costs.
• To be responsible of restaurant asset management.
• To be a passionate supervisor and always have a “Can Do Attitude” and practice “open door” policy to all colleagues.
• To initiate guest interaction through seeking and soliciting feedback from guests.
• To accurately forecast business demands on weekly basis to ensure efficient staffing, food and general supplies ordering.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify and cleanliness. Organization deficiencies.
• Follow and maintain established par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Constantly review on daily specials and top sales items; update briefing board throughout shift. Ensure that colleagues are aware of such.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the shift to meet the business demands. Coordinate breaks for colleague.
• Ensure that colleague reports to work as scheduled. Document any late or absent colleagues.
• Assign work and side duties to colleague in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the restaurant standard and delegate these tasks.
• Conduct pre-shift meeting with colleague and review all information pertinent to the days business.
• Inspect grooming and attire of colleague; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Constantly monitor colleague performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards, rectify any deficiencies with respective personnel, provide supervision, coaching and counseling when needed.
• Inspect table set-ups; check for cleanliness, neatness and agreement with guests order and departmental standards; rectify deficiencies with respective personnel.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Assist and guide colleague with their job functions to ensure optimum service to guests.
• Assist Assistant Manager to conduct formal colleague training program on food and beverages and service standard.
• Monitor guest reactions and confer frequently with service colleague to ensure guest satisfaction. Review guest feedback with Assistant Manager to check on guest satisfaction and offer further assistance.
• To ensure all colleague answers telephone with corrects salutations and telephone etiquette.
• Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
• Be familiar with all Resorts Dining Outlets and its activities, services / features to respond to guest inquiries accurately.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Monitor and maintain cleanliness and working condition of restaurant equipment, supplies and work areas.
• Assist in taking guests orders, following specified procedures, as necessary to ensure department standards.
• Organize coordinate, direct colleague in set-up, service and breakdown of hospitalities in accordance with restaurant standards; follow up on special arrangements with respective personnel.
• Organize, coordinate and direct colleague in set-up, delivery and retrieval of amenities in accordance with restaurant standards.
• Ensure all closing duties for colleagues are completed before colleague signs out.
• Provide feedback to colleague on their performance. Handle disciplinary problems and counsel colleagues according to restaurant standards.
• Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Document pertinent information in restaurant log book.
• Complete all paperwork and closing duties in accordance with restaurant standards.
• Review status of assignments and any follow-up action with co-managers.
• Complete and direct scheduled inventories.
• Attend designated meetings, menu and wine tasting.
• Expedite on floor or in bar as business demands.
• Complete departmental filing.

Skills, Experience & Educational Requirements

• High school graduate or Diploma in Hospitality Management.
• Minimum 2 years of experience in serving alcoholic beverages.
• Knowledge of the various outlets and cuisine and its service styles eg: Nobu, Isola, Reubens, In-Room Dining and Banqueting
• Minimum 2 years experience as full service restaurant Supervisor or Captain or similar
• Certification in wine, liquor and food handling courses.
• Fair knowledge of wines, its characteristics and supplies, inclusive of cocktails, spirits, brandies and whisky
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute good mathematical calculations.
• Previous experience in cashiering.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Information :

• Company : One&Only Cape Town
• Position : Supervisor - Rooi
• Location : Cape Town, Western Cape
• Country : ZA

How to Submit an Application:

After reading and knowing the criteria and minimum requirements for qualifications that have been explained from the Supervisor - Rooi job info - One&Only Cape Town Cape Town, Western Cape above, thus jobseekers who feel they have not met the requirements including education, age, etc. and really feel interested in the latest job vacancies Supervisor - Rooi job info - One&Only Cape Town Cape Town, Western Cape in 2025-04-02 above, should as soon as possible complete and compile a job application file such as a job application letter, CV or curriculum vitae, FC diploma and transcripts and other supplements as described above, in order to register and take part in the admission selection for new employees in the company referred to, sent via the Next Page link below.