Ryan Maurice Minnaar

Senior Manager on Duty responsible for Staff Management, Customer Service, Stock Control, Training and Development, Administrative Support, Self Development, Staff Scheduling, Bar Management, Bakery Management, Overseeing the entire Operation

• Creating SOP’s in line with company standards and to create positive brand awareness
• Creating, implementing and conducting induction programs for new joiners & being actively involved in the welcoming and welfare of new joiners
• Identifying & conducting training and development needs within the organisation through job analysis, appraisal schemes, service audits and consultation with area & café managers
• Designing and expanding training and development programs based on the needs of the organisation and the individual by conducting regular assessments and appraisals
• Working in a team to produce programs that are effective to all relevant parties in the organisation & to developed effective induction programs and devising individual learning plans
• Producing training materials for in-house courses & managing the delivery of training & development programs
• Ensuring that statutory training requirements are met
• Evaluating training and development programs & amending and revising as necessary
• Researching new technologies and methodologies in workplace learning and presenting & implementing this research

• Assist Store Manager in reporting to ensure smooth operation
• Cash up Report in the Close of Business in collaboration with SM
• Ensuring immaculate presentation of café staff and café service areas at all times.
• Monitoring cleaning rosters, checklists and procedures and ensure completion.
• Ensure all café staff represents the Jones the grocer brand to the highest level of professionalism.
• Monitor and manage food/coffee quality.
• Maintain hygienic & cleaning standards
• Maintain mise en place, napkins, sugars etc. and ensure replacements as required.
• Monitor and enforce standards of customer service, presentation and menu/product knowledge.
• Assure the GSI (Guest satisfaction index) minimum of 15 per day
• Staff training as per company standards and guidelines.
• Ensure service steps and standards are in place and being adhered to.
• Review monthly and weekly reports and game plan with SM, Chefs to rectify any deficiencies
• Be totally customer focused and driven; assure high level of customer satisfaction
• Attend to every guest’s special requirements e.g. special menus, large groups, party planning, etc.
• Communicate with guests and receive feedback
• Ensure smooth functioning of the restaurant in all aspects including the staff meals
• Build efficient teams by taking interest in staff welfare
• Check staff punctuality.
• Ensure visual merchandising is in line with expectation
• Supervisor, monitor daily takings and reconciliations
Generally assist the store manager in all operations related to the business

• Maintaining a high level of customer satisfaction at all times
• Maintaining dining room order of service according to the restaurant’s quality and service standards
• Safety and cleanliness of front of house staff, customer areas and areas surrounding restaurant, ensuring all cleaning and maintenance schedules are complied with.
• Recruit and induct floor and bar staff (ensuring adequate skilled staff levels are maintained at all times)
• Organising the roster to ensures all shifts deliver high service standards
• Covering extra shifts as required, in the case of staff shortages, to ensure service standards are maintained
• Increasing sales at all opportunities through customer service staff practicing up selling and cross selling
• Ongoing product knowledge and sales training to maximize sales and increase average spend
• Creating a harmonious team orientated environment amongst all staff within the restaurant
• Assist in the planning for future development of facilities and service improvements
• Ensuring that the most suitably qualified person is appointed in the event of your vacancy. This includes a smooth succession of transfer - wherever possible this should be an internal promotion.
• Ensuring disciplinary action is taken for breaches of company regulations.
• Maintaining high standards of morale and personal appearance of all staff.
• The monitoring and achievement of all restaurant KPA’s
• To liaise with guests
• Maintain a high level of service to all customers at all times
• Meet, greet, seat and farewell customers at the restaurant
• Take orders, serve food and beverages and clear tables
• Ensure beverages are served to a consistent quality standard
• Ensure that the restaurant remains in an impeccable state
• Ensure all tasks for setting up, serving and closing are all done correctly
• Supervise the accurate taking, setting up and confirmation of bookings
• Ensure the safety of staff and patrons during service and after leaving
• Ensure Responsible Service of Alcohol policies are implemented and maintained
• Maintain hygienic food handling practices and cleanliness of all waiting, bar and function staff
• Communicate any stock shortages to the General manager in a timely manner
• Support the Head Chef in maintaining a harmonious environment between kitchen and floor
• Communicate with the General manager regarding any problems or changes needed with service
• Handle complaints according to guidelines and so that it leaves customers satisfied and impressed
• Interview and select floor staff
• Induct and orientate floor staff
• Conduct performance reviews of all floor/bar and function staff at least 4 times yearly
• Promote the restaurant and functions to potential clients
• Maintain equipment in good working order organizing repairs or improvements needed for greater efficiency
• Assist in the development and review of systems and procedures
• To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information
• To hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly
• To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.
• Report regularly on the above activities to the General manager

BUSINESS ACTIVITIES:
• Taking responsibility for the business performance of the restaurant and upholding the brand image.
• Analyzing and planning restaurant sales levels and profitability. Conduct regular on-the-job training sessions to ensure that staff perform their duties as per their KPA’s
• Organizing marketing activities, such as promotional events and discount schemes.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Creating and executing plans for department sales, profit and staff development.
• Setting budgets and/or agreeing them with senior management.
FRONT OF HOUSE:
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Managing staff and providing them with feedback.
• Responding to customer complaints.
• Ensuring that all employees adhere to the company’s uniform standards.
• Meeting and greeting customers and organizing table reservations.
• Advising customers on menu and wine choice.
• Recruiting, training and motivating staff.
• Organizing and supervising the shifts of kitchen, waiting and cleaning staff
HOUSEKEEPING:
• Maintaining high standards of quality control, hygiene, and health and safety.
• Checking stock levels and ordering supplies.
• Preparing cash drawers and providing petty cash as required.
• Helping in any area of the restaurant when circumstances dictate

• Stock Taking.
• Stock Ordering
• Shift Management
• Cash Management
• Deployment Plans
• Floor Management

• Diary management for directors, scheduling of appointments and arranging refreshments
• Typing documents on Excel, MS Word and PowerPoint
• Attending weekly meetings and taking minutes as well as compiling minutes for distribution thereafter to all involved in the meetings
• Handling all incoming and outgoing calls.
• Canvassing of new clients and Promoting new products.
• Ensuring the promotional stock was always on hand.
• Promotional Stocktaking on a weekly basis.
• Receiving new promotional stock and distributing according the requirements.
• Compiled a spreadsheet on Excel with stock which was delivered and what had been issued for reconciliation purposes.
• Oversee all Sales of medical equipment.
• Organised Product Quotations and product launches.
• Responsible for Events Management and co-coordinating.
• Ensured all presentations for new products were done correctly.
• Responsible for Guest Relations.
• Liaised with overseas markets in China, India, Germany and America regarding new market products.
• Placed the orders with China, India, Germany and America and organizing the importation of the products.
• Responded to all incoming and outgoing correspondence.
• From a financial perspective I was responsible for compiling data on Spreadsheets for meetings.
• Invoicing clients.
• Issuing statement as well as Debtors and Creditors.