Restaurant Manager
2 weeks ago
**Restaurant Manager**
Exquisite 5* Boutique Hotel Sandton
Restaurant managers are responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a world-class experience to customers. Areas of operation range from personnel management and waiting staff coordination to inventory management.
The Restaurant Manager will be responsible for meeting all restaurant revenue, profitability and quality goals. The Restaurant Manager will ensure efficient restaurant operations and maintain high production, productivity, quality, and customer-service standards. The Restaurant Manager must ensure that the restaurant operate efficiently and profitably while maintaining its reputation and ethos. The Restaurant Manager must coordinate a variety of activities and are responsible for the business performance, quality standards and health and safety of the restaurant.
Combining strategic planning and day-to-day management activities, the role is both business-like and creative.
**Duties and Responsibilities**
Develop outlet objectives and deliverables in line with the Boutique Hotel F&B strategy.
- Coordinate the entire restaurant operation, including front-of-house and back-of-house.
- Monitor compliance with sanitation and safety rules and regulations.
- Facilitate the communication and implementation of F&B deliverables for the outlet.
- Put in place staff scheduling and duty allocations to ensure maximum coverage.
- Handle shift briefings/handovers/shift reports.
- Appraise personnel’s performance and provide feedback to keep them upbeat and productive.
- Nurture a positive working environment and lead by example.
- Monitor operations and initiate corrective actions.
- Monitor service offerings/products and pricing within the restaurant.
- Monitor the restaurant booking and confirmation system, and liaise with the Reservations team regarding restaurant availability.
- Manage and operate the restaurant POS system
- Make recommendations of improvements to the product and service offering.
- Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures by reporting these to HR.
- Drive and report on Cost of Sales for the outlet.
- Estimate consumption, forecast requirements and maintain inventory in conjunction with the Outlets/Deputy General Manager.
- Control costs and minimize waste.
- Manage and control operating equipment.
- Salary R 20 000 live / out
**Job Types**: Full-time, Permanent
**Education**:
- Diploma (preferred)
**Experience**:
- 55* Restaurant management: 5 years (preferred)
- Stock & Cost Control: 4 years (preferred)
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