Job summary.

We are looking for a motivated and ambitious Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.

Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability, and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Stocktaking and ordering of stock
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils, and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage the restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly, and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager, or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with the ability to remember and recall ingredients and dishes to inform customers and wait for staff
• Strong leadership, motivational, and people skills
• Acute financial management skills
• Honest, transparent, and consistent
• Gain and hold the respect of others
• Flexible approach with a “can-do” attitude
• Passionate about food
• A BSc degree in Business Administration; hospitality management or culinary schooling is a plus

Qualifications and Experience required: 

• Be competent in the different catering deliverance this includes being fully competent to manage and deliver a full menu range for large and complex events.
• Experience of working within a food/catering environment -essential.
• Previous project and relationship management experience.
• Excellent negotiating and influencing skills.
• Excellent communications skills both verbally and written as well as the ability to communicate at all levels.
• Ability to plan, coordinate and execute activities in a timely manner.
• Financial accounting and ability to manage budgets to achieve or exceed budgetary targets.
• Must have a minimum of 3 years’ kitchen experience as a chef/cook and management experience front of house being able to train supervisors.
• Demonstrate creative culinary skills, the ability to multi-task and balance budgets, and save on costs.
• Proven ability to work under pressure with excellent customer service skills and an eye for “attention to detail”.