Restaurant Manager

Job Purpose

• Responsible for the effective day-to-day management of the restaurant, including food and beverage operations, ensuring profitability, operational efficiency, and productivity.
• Accountable for maintaining high product and service standards, maximizing customer satisfaction, controlling stock and operating equipment, and leading, developing, and managing a competent and high-performing team to achieve business objectives.

Job Requirements

Education

• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level Membership with South African Chef’s Association and other relevant culinary accreditation.

Experience

• 5-6 years in the food and beverage industry of which at least 2 years’ experience in a supervisory role within the food and beverage environment.

Skills and Knowledge

• Ability to work shifts that meet operational requirements.
• Physically able to move operating equipment.
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements.
• Business Plan Implementation
• Shift Management
• Restaurant Product Enhancement
• F&B Standards & Governance
• People Management
• Budget Management
• Customer Relationship Management