Restaurant Operations Manager

2 weeks ago

Port Elizabeth, Eastern Cape, South Africa Zeebra Junction Specialist Recruitment Full time
Job Title: Restaurant General Manager

Overview:

The General Manager is responsible for overseeing the daily operations of our fine dining restaurant. This includes managing the inventory and ordering of food and supplies, optimizing profits, and ensuring that guests are satisfied with their dining experience.

Key Responsibilities:

  • General: Oversee and manage all areas of the restaurant, making final decisions on matters of importance.
  • Financial: Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
  • Food Safety and Planning: Enforce hygiene practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
  • Ensure compliance with operational standards and company policies.
  • Responsible for ensuring consistent high-quality food preparation and service.
  • Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
  • Work with head office/suppliers for efficient provisioning and purchasing of supplies.
  • Supervise portion control and quantities of preparation to minimize waste.
  • Estimate food needs, place orders with suppliers and executive chef, and schedule the delivery of fresh food and supplies.
  • Guest Service: Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
  • Operational Responsibilities: Ensure that proper security procedures are in place to protect employees, guests, and company assets.
  • Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured.
  • Manage shifts, including daily decision-making, scheduling, planning, while upholding standards, product quality, and cleanliness.
  • Investigate and resolve complaints concerning food quality and service.
  • Personnel: Provide direction to employees regarding operational and procedural issues.
  • Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
  • Prepare schedules and ensure that the restaurant is staffed for all shifts.

Qualifications:

  • Degree in hotel/restaurant management is desirable.
  • A combination of practical experience and education will be considered as an alternative.
  • Knowledge of computers (MS Word, Excel).
  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
  • Must possess a valid driver's license.
  • Must agree to background and credit checks.

Personal Requirements:

  • Self-discipline, initiative, leadership ability, and outgoing.
  • Pleasant, polite manner, and a neat and clean appearance.
  • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
  • Must possess good communication skills for dealing with diverse staff.
  • Ability to coordinate multiple tasks such as food, beverage, and labor costs while maintaining required standards of operation in daily restaurant activities.

Accountabilities:

  • Keeps Operations managers fully informed of all issues (i.e., problems, unusual matters of significance, and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
  • Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Whiskey Creek policies and procedures.
  • Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.

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