Job Description

The Restaurant Manager is responsible for the smooth and profitable running of the restaurants daily operations, including all affiliated activities. This role requires effective management of both Front-of-House (FOH) and Back-of-House (BOH) operations, ensuring correct operational procedures are applied to equipment, staff, and guests. The Manager is required to stay on site during operational hours to oversee and support all activities directly.
Key Responsibilities:
Manage all FOH and BOH operations to ensure seamless service.
Allocate shifts and provide on-site training for staff.
Deliver exceptional customer service and enhance guest experience.
Control stock and manage inventory efficiently.
Oversee financial duties related to restaurant operations.
Ensure compliance with health and safety regulations.
Host and manage the floor/dining room environment.
Implement marketing strategies and specials.
Assist with guesthouse production and deli operations.
Remain on site throughout operational hours to supervise and respond promptly to any issues.
Required Experience & Skills:
Minimum of one year management experience in the Hospitality or Service industry.
Strong references from previous employment.
Ability to multitask effectively during service hours.
Excellent verbal and nonverbal communication skills.
Proactive in handling complaints, conflict resolution, and communicating clear solutions.
Quick thinker with strong problem-solving skills.
Calm under pressure with meticulous attention to detail and hygiene standards.
Naturally neat, organized, and punctual.
Passionate about food and people; a natural team player with an extroverted personality.
Skilled in selling and upselling to guests.
Physically fit, comfortable working antisocial hours, standing for extended periods, and staying on site as required.