Restaurant Manager

DUTIES AND RESPONSIBILITIES

▪ Overall responsibility for the profitable operation and organisation of the restaurant, including front of house and back of house.

▪ Set and manage budgets.

▪ Organise and supervise marketing and promotional activities.

▪ Manage all front of house staff - impart knowledge, skills and training to all front of house staff to ensure high standards.

▪ Manage staff rosters/staff records.

▪ Interview and recruit staff.

▪ Undertake staff appraisals and disciplinary action when required.

▪ Identify, develop and maintain establishment policies and procedures.

▪ Have extensive knowledge of local and international beverage trends.

▪ In conjunction with the Executive / Head Chef assist with the planning of the restaurant menus.

▪ Plan establishment beverage lists.

▪ Set policies and maintain standards for health & safety at work in all restaurant service areas, as well as kitchen areas (in conjunction with the Executive / Head chef and other kitchen managers).

▪ Ensure all equipment and work environments are operational.

▪ Arrange for equipment purchases and repairs.

▪ Order and maintain (non-food) inventory to ensure efficient operations.

▪ Meet with suppliers.

▪ Liaise with licensing authorities and other regulatory bodies as required.

▪ Set cash management procedures and ensure compliance to theseprocedures.

▪ Set customer reservation procedures and ensure staff adherence to these procedures.

▪ Ensure compliance with restaurant security procedures.

▪ Ensure compliance with the establishment’s host responsibility practices and adherence to sale and supply of alcohol regulations.

▪ Ensure quality of food and beverage presentation.

▪ Interact with customers and inform on food and beverage options.

▪ Set procedures to ensure a high standard of customer service and customer satisfaction.

▪ Implement customer enquiry and complaints procedures and ensure all enquiries and complaints are handled promptly andefficiently.

▪ Uphold morale in the restaurant.

▪ Ensure relationship between front of house and kitchen staff is of a high standard.

▪ Manage restaurant front of house meetings.

▪ Prepare management reports on the sales and profitability of thebusiness.

▪ Any other duties the employer may reasonably require.

PREFERRED COMPETENCIES

TECHNICAL

▪ National Diploma in Hospitality Management (Level 5), or equivalent.

▪ Hold General Manager Certificate (Sale and Supply of Alcohol Act)

▪ A minimum of 3 years management in a restaurant.

▪ Training skills

▪ Computer skills: Microsoft Office, restaurant management software

▪ Budgeting and menu costing skills

▪ Organisational and time management skills

▪ Outstanding knowledge of local and international food and beverage

▪ Wine and food matching skills

INTERPERSONAL & PERSONAL SKILLS

▪ Excellent customer service skills

▪ Excellent communication skills (written and oral)

▪ Motivational and leadership skills

▪ The ability to work independently and confidently to make decisions

▪ Problem-solving ability to resolve issues

▪ Knowledge of employment agreements

▪ Ability to delegate and give instructions

▪ Committed to team, establishment and excellence

▪ Positive attitude

▪ Ability to work competently under pressure

▪ Reliable & flexible to change

• set policies and maintain standards for health and safety at work in all restaurant service areas as well as kitchen areas (in conjuction with the executive/head chef and other ktchen managers)
• ensure all equipment and work environment are operational
• arrage for equipment purchase and repairs
• order maintain (non-food) inventory to ensure efficient operations
• meet with suppliers
• liase with lisencing authorities and other regulatory bodies when required
• set cash management procedures and ensure compliance with these procedures
• set customer reservation procedures and esure staff adherence to these procedures
• ensure compliance with restaurant security procedures

Other Responsibilities:

• ensure compliace with the establishment's host responsibility practices and adherence to sale and supply of alcohol regulation
• ensure quality of food and beverage presentation
• interact with the customers and inform on food and bevarage options
• set procedure to ensure high standar