Restaurant Manager

2 weeks ago

Cape Town, Western Cape, South Africa One&Only Cape Town Full time
Restaurant Manager - Ochre
(11271)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life.

With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn.


Set in the vibrant heart of Cape Town's waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences.

The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations.

Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure.

This is not simply our job, it's our passion

Job Summary
Oversee all operations at the Ochre department - including colleague schedules, event planning, colleague functions and responsibilities. Ensure that customers are delighted within the boundaries of effective cost control and our company core values.

Key Duties and Responsibilities

  • To ensure that all guests are welcomed at the entrance and seated quickly in a courteous, polite and helpful manner and address all guests in the correct manner with the correct title, tend to guests' requirements promptly all colleagues in the team are to meet these requirements, and are to ensure the training thereof.
  • To proactively promote and exceed agreed GSQ (Guest Survey Questionnaire) or similar score, COS for Food and Beverage as well as other operational expenses.
  • To be fully versed in departmental operations and to efficiently manage the operation during all shifts.
  • Take a keen interest in the current business situation and to bring in sound ideas to increase profit, decrease spending, encourage up selling orders and maximizing guests' spend where possible.
  • Efficiently administer and action the daily mail, guest report lists, colleague roster, holiday forms and other paperwork that is required to ensure accurate notes are kept and are accessible, inclusive of reports on OE, payroll, training and P&L.
  • Read guest reports,
  • Colleague Roster done and submitted by, Thursday 16:00 every week
  • Holiday Forms by guided payroll period
  • Payroll
  • Leave forms
  • Sick notes
  • Deduction forms
  • Days owing
  • Tip schedule
  • Hours worked
  • Public holidays
  • Sunday pay
  • OE daily
  • Cutlery
  • Guided monthly count
  • Training Reports inclusive, reports, registers, and followup training schedule
  • Month end


 P&L
  • Guided in this task should be monthly (second week of month)
  • Midmonth & Month End Beverage Stock take
  • Communicate with purchasing manager on particular guests' requirements, and maintain a close and professional working relationship with the kitchen at all times.
  • Ensure a safe working environment is maintained in the department.
  • A briefing (line up) is held twice a day and important events are communicated to all employees with the use of a briefing sheet.
  • To be actively involved in all colleague related issues and to handle them in a professional manner colleague appraisals etc.
  • Responsible for all departmental induction training and on the job training of new colleagues and also newly promoted colleagues.
  • Assist in conducting appraisals.
  • To understand the need for training and development of all individuals and to take a proactive approach in training employees on their responsibilities regarding Fire and Bomb Safety, Health and Safety and Food Hygiene.
  • The duties of a bar manager includes making drinks, possessing a great knowledge of drink recipes, checking for proper identification, maintaining the appearance and cleanliness issues, handling customer complaints and disturbances, ordering supplies and alcohol and overseeing the working of the bar area, this is inclusive of the entire Vista area.
  • Responsible to perform demonstrations to ensure other bartenders are capable of preparing the drinks on the menu, is usually required to create drink special to help attract customer and unload any overstocked products that need to be used.
  • Ordering and stocking inventory, maintain high standards of cleanliness and safety. At the end of each night, the bar manager is to follow up the restocking of all bar products or order accordingly and or the management thereof.
  • Responsible to do all requisition and issues and the administration thereof
  • Variance control
  • Transfer sheet control
  • Responsible for minimizing all expenses
  • Outsourced Labour; PAR levels for all beverage and dry good

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