Restaurant Supervisor - N/A08977
Applications accepted until:
Number of Openings




Cape Town

Job Purpose

Responsible to supervise the day to day delivery of the food and beverage service and team within a specific outlet/conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards.


  • Grade 12 or equivalent national qualification at NQF level 4 in food and beverage service
  • 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level


  • 3-4 years in the Food and Beverage industry including experience in banqueting, in-room dining, and/or restaurant operations.
  • Food and Beverage experience in a Casino environment would be an advantage

Skills and Knowledge

Technical competencies

  • Food & Beverage Costing
  • Food & Beverage Product Knowledge
  • Speciality Beverage Knowledge €“ Wine, Barrister
  • Team Planning
  • Operational Management
  • Product Development
  • Stock Control
  • Intermediate Computer Skills
  • Micros / Opera is preferred

Core behavioural competencies

  • Problem solving
  • Implementing and co-ordinating resources
  • Assessing and evaluating information
  • Planning
  • Decision-making skills
  • Developing relationships
  • Analytical thinking
  • Results orientation

Key Performance Areas:

Shift Supervision:

  • Put in place staff scheduling and duty allocations to ensure maximum coverage
  • Handle shift briefings / handovers / shift reports
  • Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
  • Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
  • Report and resolve any issues experienced
  • Manage the control of stock and operating equipment as per SOP for the outlet, Cash-ups at the end of the shift

Food & Beverage Product Offering:

  • Monitor service offering / products and pricing within F&B outlets on the casino floor
  • Make recommendations of improvements to the product and service offering
  • Compile and co-ordinate the food and beverage promotional calendar for the outlet
  • Monitor customer service standards in the outlet and identify any areas of concern
  • Conduct maintenance walkabouts for front of house and back of house areas
  • Monitor health, safety, hygiene and environmental elements in the outlet
  • Monitor the use and storage of operating equipment
  • Monitor stock control and operating equipment control processes, investigate variances / discrepancies and take necessary action to correct

Conferencing product:

  • Liaises with clients
  • Attends pre-conference meetings
  • Provides client with relevant solutions / options for conferencing
  • Conduct QA to ensure set-up is in line with client requirements
  • Is present at functions to ensure execution is in line with client requirements
  • Manages staff appearance and floor appearance/ functioning of equipment and systems
  • Control and management of stock and operating equipment as per SOP
  • Liaises with Technical to ensure maintenance schedule plan is adhered to
  • Monitors and reports on functions
  • Conducts post-mortem on events and makes recommendations for improvements
  • Provides ideas and solutions that are innovative and in line with industry trends

People Supervision:

  • Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
  • Identification of employee training needs
  • Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
  • Manage employee relations within the department
  • Staff communication and motivation
  • Performance contracting, reviews and development
  • Assist in providing resources and removing obstacles to performance
  • Onboarding of new staff members

Financial Control:

  • Authorise spend in line with budget
  • Conduct accurate 10, 20-day stock takes for the outlet in line with Company process.
  • Report on any variances for the outlet

Delivered Customer Experience:

  • Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
  • Handle and resolve any quest special requests, queries or complaints
  • Shift hand over ensures that staff can provide customers with relevant service
  • Understand, record and implement special requirements for return guests and VIPs



Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.