Restaurant General Manager with Kitchen Management

4 months ago


Cape Town, South Africa Folk Cafe Full time

Job Description: General Manager - Restaurant

Position Title: General Manager
Reports To: Owner

Job Summary:
The General Manager (GM) is responsible for overseeing all aspects of the restaurant's operations, ensuring a high standard of customer service, managing staff, and optimizing financial performance Included in the function is general kitchen management and menu creation. The GM will lead and inspire the team to deliver exceptional dining experiences, while driving profitability and ensuring compliance with health and safety regulations.

Key Responsibilities:

- Operational Management:

- Oversee daily restaurant operations, including opening and closing procedures.
- Ensure all food and beverages meet quality standards and are served in a timely manner.
- Manage inventory, ordering, and supplier relationships to maintain optimal stock levels.
- Implement and maintain operational policies and procedures to enhance efficiency.
- Monitor the dining room and kitchen to ensure efficient service and high-quality food.
- Monitor food preparation and cooking methods to ensure consistency in quality and taste
- Address any operational issues that arise during service, ensuring swift resolution.
- Health and Safety Compliance:

- Ensure the restaurant complies with all health, safety, and sanitation regulations.
- Conduct regular inspections of the dining and kitchen areas to maintain cleanliness and safety.
- Train staff on health and safety protocols and ensure adherence to these standards.
- Maintain proper records of safety checks, incidents, and staff training.
- Staff Management:

- Train, and supervise restaurant staff, including front-of-house and back-of-house teams, chefs, servers, and support personnel.
- Create work schedules and shifts and manage staffing levels to ensure efficient operation.
- Conduct regular performance evaluations and provide coaching and feedback to enhance employee performance together with heads of departments.
- Foster a positive work environment that promotes teamwork, communication, high Morale and employee satisfaction.
- Lead by example, demonstrating strong work ethics, creativity, and attention to detail
- Menu Development:

- Collaborate with the owners to develop seasonal, innovative and popular menu offering
- Create seasonal and special event menus to attract and retain customers.
- Ensure that all menu items are prepared with high-quality ingredients and are presented attractively.
- Customer Service:

- Develop strategies to enhance the overall dining experience for guests.
- Maintain a strong focus on customer satisfaction, addressing any complaints or issues promptly.
- Monitor customer feedback and implement strategies to improve the dining experience.
- Ensure that all staff members provide excellent service and maintain a professional demeanor.
- Financial Management:

- Monitor financial performance, analyse and report variances, and implement corrective actions as needed.
- Implement strategies to increase revenue, such as promotions, special events, and upselling
- Inventory and Supply Chain Management:

- Monitor inventory levels and ensure timely ordering of food, beverages, and supplies.
- Manage waste and control costs by optimizing inventory usage.
- Order supplies and ingredients from approved vendors, negotiating favorable terms when possible.
- Monitor food costs and implement measures to control expenses without compromising quality.
- Conduct regular stock checks and maintain accurate inventory records.
- Reporting and Communication:

- Provide regular reports to the Owner on the restaurant’s performance, including financials, customer feedback, and staff performance.
- Maintain open communication with all staff members to ensure smooth operations.
- Collaborate with the Head Chef to ensure menu offerings align with customer preferences and business goals.

Qualifications:

- Matric or equivalent essential
- Education: diploma or degree in Hospitality Management, Business Administration, or a related field (preferred).
- Education: Culinary degree or equivalent experience in a professional kitchen strongly desirable
- Experience: Minimum of 3-5 years of experience in restaurant management, with a proven track record of success.

**Skills**:

- Strong leadership and team management skills.
- Excellent communication and interpersonal abilities.
- Financial acumen with experience in bookkeeping, forecasting, and financial analysis.
- Ability to multitask and work under pressure in a fast-paced environment.
- Strong problem-solving skills and attention to detail.
- Proficient in restaurant management software and MS Office.
- Strong culinary skills with a passion for food and creativity in menu development.
- Knowledge of food safety standards and hygiene best practices.

Working Conditions:

- The role requires flexibility in working hours, including evenings, weekends, and holidays.
- Physical requirements include standing for extended perio



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