Restaurant Server

Roles and responsibilities

Job Description

• Genuine service personality, with high EQ.
• Minimum of a high school diploma is required/ College degree in Hotel Management or a related field is preferred.
• A minimum of one-year experience in a similar position in a 5-star hospitality company.
• A strong command of both written and spoken English is required; additional language is an asset
• Menu Development: Create and update a menu that highlights traditional African dishes, flavors, and ingredients, appealing to both local and international guests.
• Quality Control: Ensure that all food and beverage offerings meet high standards of quality, taste, and presentation.
• Customer Service: Provide exceptional service to guests, including taking orders, making recommendations, and addressing any concerns or feedback.
• Staff Training: Train and supervise front-of-house and back-of-house staff on service standards, food preparation techniques, and cultural aspects of the cuisine.
• Inventory Management: Oversee inventory of food, beverages, and supplies, ensuring adequate stock levels while minimizing waste.
• Health and Safety Compliance: Ensure all operations comply with health, safety, and sanitation regulations to provide a safe dining environment.
• Marketing and Promotion: Develop strategies to promote the restaurant, attract new customers, and build a loyal clientele.

• Essential Skills:

• Culinary Knowledge: Strong understanding of African cuisine and cooking techniques.
• Customer Service Orientation: Ability to engage with guests and provide a memorable dining experience.
• Leadership: Skills to manage and motivate a diverse team effectively.
• Communication: Clear verbal and written skills for interacting with staff and guests.
• Financial Acumen: Understanding of budgeting, pricing, and cost control to ensure profitability.

Desired candidate profile

1. Menu Development: Create and update a menu that highlights traditional African dishes, flavors, and ingredients, appealing to both local and international guests.
2. Quality Control: Ensure that all food and beverage offerings meet high standards of quality, taste, and presentation.
3. Customer Service: Provide exceptional service to guests, including taking orders, making recommendations, and addressing any concerns or feedback.
4. Staff Training: Train and supervise front-of-house and back-of-house staff on service standards, food preparation techniques, and cultural aspects of the cuisine.
5. Inventory Management: Oversee inventory of food, beverages, and supplies, ensuring adequate stock levels while minimizing waste.
6. Health and Safety Compliance: Ensure all operations comply with health, safety, and sanitation regulations to provide a safe dining environment.
7. Marketing and Promotion: Develop strategies to promote the restaurant, attract new customers, and build a loyal clientele.

Essential Skills:

• Culinary Knowledge: Strong understanding of African cuisine and cooking techniques.
• Customer Service Orientation: Ability to engage with guests and provide a memorable dining experience.
• Leadership: Skills to manage and motivate a diverse team effectively.
• Communication: Clear verbal and written skills for interacting with staff and guests.
• Financial Acumen: Understanding of budgeting, pricing, and cost control to ensure profitability.