Job Description

Job Summary
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Restaurant
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at a large
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Hotel
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in
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Sandton
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is recruiting for a
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Restaurant Manager.
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The main responsibility of the Restaurant Manager is to ensure that the
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restaurant operates
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efficiently
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and
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profitably
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while maintaining their reputation and ethos by coordinating a variety of activities.
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Duties:
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Coordinate daily Front of the House restaurant operations
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Deliver superior service and maximize guest satisfaction
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Respond efficiently and accurately to guest complaints
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Organize rosters and supervise shifts
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Ensure compliance with sanitation and safety regulations
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Engage with the guests and responding to their needs as required
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Responsible for stock flow and budgeting
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Manage all staff related issues, such as performance management, disciplinary issues, grievances etc with the HR department
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Responsible for staff recruitment, appraisals and productivity
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Training and quality control of staff on new items and ideas
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Come up with innovative ideas to keep the restaurant popular
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Manage a close relationship with the Head Chef and all back of house staff
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Responsible for efficient cash-ups and managing budget with the Finance Department
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General administrative duties, including record keeping, ordering of staff uniforms, processing emails, meeting with suppliers.
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Requirements:
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Grade 12
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Preferred tertiary qualification in Food Services Management / Hospitality
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5+ years previous Restaurant Manager experience in a 5* establishment
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Excellent interpersonal and communication skills in English, both written and verbal
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Must be well-presented, guest service focused with the ability to deal with a very distinguished clientele
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Ability to solve problems and find solutions
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Stress tolerance and ability to work under pressure
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Excellent ability to pay attention to detail
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High standards of ethical conduct, i.e. honesty, integrity and sensitivity
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Self-disciplined with excellent planning and organizing skills
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Be alert and innovative
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Must be flexible with working evenings, weekends and holidays
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Good knowledge of food and beverages, including dietaries, bar and wine varietals
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Team management & training abilities.
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