Job Description

A Front of House Manager/ Floor Manager is the senior leader responsible for overseeing all aspects of a restaurant's daily operations to ensure it runs smoothly, efficiently, and profitably.
This includes managing staff, controlling costs, ensuring high standards of food quality and cleanliness, and guaranteeing customer satisfaction.
They are also responsible for strategic planning, marketing, and maintaining compliance with health and safety regulations.
Qualifications:
Experience: Proven experience in a restaurant management or a similar role, often 25 years or more, especially in a high-volume establishment.
Education: Grade 12 /Senior Certificate plus a tertiary Higher Certificate NQF level 5 Preferred a National Diploma or a bachelor's degree in hospitality management, business, or a related field is often preferred.
Food safety and alcohol service certifications (such as ServSafe) may be required or preferred.
Experience on GAAP will be highly recommended
Criteria:
Leadership: Inspires and motivates staff to deliver excellent performance, especially in a fast-paced, high-pressure environment.
Business acumen: Possesses a strong understanding of restaurant operations, financial management, and cost control.
Communication: Interacts effectively with staff, customers, and vendors.
Problem-solving: Resolves issues and makes sound decisions under pressure.
Customer service: Committed to providing exceptional dining experiences and resolving customer complaints.
Organizational skills: Manages multiple priorities and responsibilities, such as scheduling, inventory, and finances.
Adaptability: Remains flexible to cover a variety of duties, including working nights, weekends, and holidays

Skills Required