Restaurant Manager

Duties and Responsibilities

• Ensures that the Restaurant is open on time and ensures the Club Master system is always operational
• Ensures the Restaurant and Halfway House are well always maintained, clean, tidy work and service areas. This includes fridges/service areas/dining areas/bar areas. Ensure the cutlery and crockery is clean and in good condition for use by customers. Bars are stocked within the required stipulations.
• Schedule resources (Rostering) and assign duties considering busy periods, events, and operating hours to ensure that the F&B department is sufficiently staffed and able to meet operational requirements. Walks the floor and assists with serving when required.
• Debriefs staff prior to the shift and coordinates staff meetings as and when required.
• Manage all Restaurant – Front of House staff. This includes Supervisors, and waitrons/bartenders/cashiers, cleaners. Ensure the restaurant staff’s conduct is acceptable and follow relevant disciplinary actions to address concerns.
• Establish standards for optimal staff performance and conduct performance reviews. Ensure poor performance management takes place with staff that underperform.
• Ensures that staff are trained and retrained on customer service levels and expectations, menus and beverages. Waitrons/ Bartenders always provide prompt and efficient service. Assists in new menu implementation
• Ensure compliance with health and safety regulations regarding serving, conforms to liquor licence regulations, building maintenance, theft and burglaries. Fire and evacuation drills are known and understood by staff.
• Ensure entertainment is booked when required (Music / Band)
• Ensure cash-up processes are followed and balancing at end of day is accurately accounted for. Covers are processed correctly.
• Ensures superior customer service and customer experience. Solicits guest feedback. Proactively addresses customer complaints and ensures customer feedback is positive. Builds strong relationships with regular customers.
• Works closely with Food and Beverage Manager and Executive Chefs to enquire about customer experience and areas of improvement to ensure that the Restaurant experience attracts and retains customers. Making recommendations on industry norms and/or trends
• Any ad hoc duties that may be required from time to time

Minimum Requirements

• Matric
• MS Office
• Hospitality qualification
• Valid driver’s licence
• 3 years of Management experience
• Hospitality Point of Sale system. Club Master being advantageous

Other Skills

• Leadership
• Excellent Communication and Organisational Skills
• Displays a Calm & Courteous demeanour to customers