Restaurant Manager

Duties

• Coordinate daily Front of the House restaurant operations
• Deliver superior service and maximize guest satisfaction
• Respond efficiently and accurately to guest complaints
• Organize rosters and supervise shifts
• Ensure compliance with sanitation and safety regulations
• Engage with the guests and responding to their needs as required
• Responsible for stock flow and budgeting
• Manage all staff related issues, such as performance management, disciplinary issues, grievances etc with the HR department
• Responsible for staff recruitment, appraisals and productivity
• Training and quality control of staff on new items and ideas
• Come up with innovative ideas to keep the restaurant popular
• Manage a close relationship with the Head Chef and all back of house staff
• Responsible for efficient cash-ups and managing budget with the Finance Department
• General administrative duties, including record keeping, ordering of staff uniforms, processing emails, meeting with suppliers.

Requirements

• Grade 12
• Preferred tertiary qualification in Food Services Management / Hospitality
• 5+ years previous Restaurant Manager experience in a 5* establishment
• Excellent interpersonal and communication skills in English, both written and verbal
• Must be well-presented, guest service focused with the ability to deal with a very distinguished clientele
• Ability to solve problems and find solutions
• Stress tolerance and ability to work under pressure
• Excellent ability to pay attention to detail
• High standards of ethical conduct, i.e. honesty, integrity and sensitivity
• Self-disciplined with excellent planning and organizing skills
• Be alert and innovative
• Must be flexible with working evenings, weekends and holidays
• Good knowledge of food and beverages, including dietaries, bar and wine varietals
• Team management & training abilities.

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