ABOUT DAPHNE

DAPHNE RESTAURANT is an exciting new modern American concept located in the downtown financial district; DAPHNE is a true expression of American cuisine, using modern cooking technics based around a live fire grill.
The new take on Americana has a warm and residential feel, a grand open kitchen and a beautiful, lush wrap around outdoor garden terrace.

JOB SUMMARY

Daphne is looking for Floor Managers that would be responsible for the hiring, training, and disciplining of restaurant staff. Managing employees requires training and communicating restaurant policies to the workers, scheduling shifts, and calling in workers when there is a gap in shift coverage. Restaurant managers may also pitch in during peak dining hours.
Customer service duties for a restaurant manager include taking complaints and greeting customers. Floor managers are physically present on the restaurant floor and in the kitchen to monitor the quality of the service and the food. Managers must also perform the administrative duties for the facility, such as ordering inventory and supplies, tallying receipts, preparing deposits, and processing employee payroll.

REQUIREMENTS

• 3 years of direct work experience in a management capacity in restaurants
• Experience in all aspects of customer service and people management
• Demonstrated ability to lead and direct a team
• Strong working knowledge of hospitality industry principles, methods, practices, and techniques
• Ability to supervise employees, including organizing, prioritizing, and scheduling work assignments
• Ability to examine and re-engineer food and beverage operations, form new policies, and develop and implement new strategies
• Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions required
• Exceptional conflict resolution, negotiation, and objection handling skills
• Able to respond quickly in a dynamic and changing environment
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Good training, coaching, and mentoring skills are essential
• Able to build and maintain lasting relationships with corporate departments, key business partners, and customers
• Knowledge of cost analysis, fiscal management, and budgeting techniques
• Able to effectively communicate both verbally and in writing
• Ability to coordinate and organize meetings, exhibits, and other events

• Liaise with customers regarding special functions.
• Ensure that table appointments are impeccable and that tables are set correctly.
• Ensure that faults and defects are reported to Maintenance and acted on appropriately without delay.
• Maintain high standards of morale and personal appearance of all staff.
• Ensure fair and equitable discipline.
• Maintain a working knowledge of all statutory regulations affecting restaurant health and safety and ensure that any safety hazards are identified and rectified.
• Ensure that all stocks and supplies are requested in a timely fashion so that correct stock levels are maintained and stored under optimum conditions.
• Ensure regular reviews of all required stock and operating equipment at specified intervals.
• Ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters’ cloths used for cleaning.
• Ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.
• Hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly.
• Supply feedback on guest letters and comments in a timely fashion.
• Maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.
• Perform other duties as assigned.