Restaurant Manager

3 weeks ago

Midrand, South Africa Servest Careers Full time

**Job Context**:
Servest Catering ,the division of the Servest Group has an exciting opportunity for a Restaurant Manager in Midrand.This role is responsible for leading back-of-house staff including cooks, FSA's and cleaners before, during and after meal service and ensuring delivery of consistent, quality meals to customers on time and within budget.The role of the manager is to PLAN, DIRECT and CO-ORDINATE the efficient operations of the front of house and back of house in the restaurant.

**Minimum Requirements**:
Matric (Grade 12)
- Food & Beverage Management Qualification
- Basic Computer Literacy - Windows, Outlook, Excel, Word, Internet
- 3 years in Management and Hospitality / Restaurant Experience
- Valid Driver’s License and own car
- A strong base of culinary knowledge
- Leadership skills
- Interpersonal skills
- Conflict resolution
- Attention to detail
- Financial understanding
- Physical stamina to withstand a full shift potentially on their feet

**Duties & Responsibilities**:

- take responsibility for the overall business performance of the restaurant
- coordinate the complete operation of the restaurant
- ensure that there is strict control over food quality, stock and staff
- ensure that the PoS (point of sale) is update accurately and timeously daily
- generate the required daily and weekly reports and send to owner, MUST understand and be able to explain values or deviations on the reports
- Investigate and resolve complaints regarding food quality and service, prompt response must be given to customer queries and complaints
- analyse and plan restaurant sales levels and profitability with owner
- work with the cooks to determine weekly kitchen cooking plan that then translates into stock purchase plan - manage the weekly shopping of the restaurant
- set purchase budgets and agree them with Management
- plan and coordinate specials menus with cooks
- recruit, train and motivate staff
- manage all human resource process including payroll, shifts, leave, discipline of staff and staff meetings
- establish and maintain consistent standards for personnel, team performance and customer service
- develop and maintain responsibilities and task lists for all restaurant staff
- organise marketing activities, such as promotional events and discount schemes, and approve with management

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