Restaurant and Venue Manager

Vine Recruitment; Paarl; On-site; ZAR 200 000 - 400 000; Full time

Job summary

An exciting opportunity awaits a dynamic Restaurant and Venue Manager at a vibrant entertainment venue in Paarl. This role demands a blend of leadership, creativity, and operational expertise to enhance guest experiences and manage a dedicated team. You will oversee menu innovation, ensure compliance with food safety standards, and manage budgets while fostering a positive work environment. If you have a passion for the hospitality industry and a knack for problem-solving, this is the perfect chance to make a significant impact in a high-energy setting. Join a team that values excellence and creativity in every aspect of service.

Qualifications

• Previous experience in a similar role is required.
• Knowledge of the events and hospitality industry is essential.

Responsibilities

• Menu development and innovation are key responsibilities.
• Staff management and development to ensure high service standards.

Skills

Problem-solving skills

Interpersonal skills

Communication skills

Leadership skills

Attention to detail

Education

Matric with relevant qualifications

Job description

Restaurant and Venue Manager required in Paarl.

Our client a high-energy, family-friendly entertainment venue in Paarl is looking for an Restaurant and Venue Manager to join their team.

Requirements:

• Matric with relevant qualifications.
• Previous experience in a similar role.
• Strong problem-solving skills and attention to detail.
• Excellent interpersonal and communication skills.
• Willingness to work flexible hours, including weekends and holidays.
• Knowledge of the events and hospitality industry is essential.
• Strong knowledge of restaurant operations and service techniques.
• Excellent leadership and team management skills.
• High standards of cleanliness and service quality.

Duties & Responsibilities:

• Menu development and innovation.
• Food Safety and Hygiene Compliance.
• Inventory and Budget Management.
• Staff management and Development.
• Quality control and Customer Satisfaction.
• Event Planning and Catering.
• Customer service and Guest relations.
• Operational Management.
• Financial and Budgets.
• Marketing and Promotions.