Restaurant Manager

Primary Responsibilities

• Be passionate about customer service with the capability of delivering amazing hospitality to our guests.
• Direct, control and co-ordinate all outlet activities ensuring the outlet meets the financial and guest/staff satisfaction objectives.
• Maintains a high and visible profile on the day to day operations by being on the floor during peak service hours and checking every aspect of the business.
• Direct and control all restaurant staff to ensure that all operational matters are handled on time and that guest expectations are met or exceeded.
• Provide guidance and assistance to the restaurant staff helping them with their duties and responsibilities.
• Oversee and prepare the operational standards of the restaurant ensuring that they are properly followed.
• Liaise with kitchen, stewarding, bars, reservations and maintenance to ensure that the operation runs smoothly in areas of joint responsibility.
• Assist in the planning and execution of promotional activities.
• Maximize revenue in the outlet by implementing up-selling procedures and training staff on up selling.
• Responsible for monitoring and controlling the financial performance of the outlet, controlling costs and expenses.
• Monitor and control the fire safety and the fire safety training of all food and beverage hosts.
• Assist in monitoring and controlling the Food and Beverage inventory and participate in inventory taking.
• Conduct frequent Front and Back of house checks ensuring mis-en- place, service procedures, standards of cleanliness and hygiene, repair and maintenance, host grooming and manning levels are in order and take appropriate action where necessary.
• Ensure efficient administration preparing and submitting reports on time as directed.
• Select, train and evaluate staff.
• Contribute to the morale and team spirit of the venue by maintaining effective relationships with colleagues.
• Make appropriate suggestions and recommendations to management for the general improvement of the venue.
• Is fully conversant with all health and safety, fire and emergency procedures.
• Maintain a high standard of personal hygiene, dress, uniform, and body language.
• Polite and professional in any situation where the image or reputation of the venue is represented.
• Attend meetings and training.
• Ensures that all activities are carried out honestly, ethically, and within the parameters of the local law.
• Interact with guests actively soliciting feedback.
• Coach, counsel, discipline and develop staff.

Planning and Organizing

• Be a good team player.
• Responsible for the set-up of the outlet with set standards of performance.
• Establish and maintain an efficient restaurant operation with an emphasis on a timely, productive and quality service.
• Maintain standards of Food & Beverage quality as per established standards, policies and procedures.
• Foster positive thinking and motivation within the outlet.

Qualifications and Skills

• Degree in Hospitality Management.
• Minimum 3 years’ experience in F&B Operations and in a Managerial position.
• Be able to speak, read and write English.