Restaurant General Manager

Phoenix Recruitment; Rosebank; On-site; ZAR 400 000 - 600 000; Full time

Job summary

A high-end restaurant in Rosebank is seeking a Restaurant General Manager to oversee daily operations, manage staff, and ensure customer satisfaction. The ideal candidate will have 5-8 years of experience in restaurant management and a strong understanding of both front and back of house operations. Key responsibilities include financial management, compliance with regulations, and developing marketing strategies. This role is pivotal in driving restaurant profitability and enhancing overall performance.

Qualifications

• At least 5-8 years’ experience managing a busy HIGH-END Restaurant.
• Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety.
• Strong understanding of cost and labour systems.

Responsibilities

• Hiring, training, scheduling, and evaluating staff.
• Overseeing daily operations, from front of house to kitchen.
• Managing budgets, forecasting revenue, and controlling costs.
• Ensuring high-quality service and addressing customer complaints.
• Ensuring adherence to health, safety, and licensing regulations.
• Developing and implementing marketing strategies.

Skills

Staff Management

Operational Management

Financial Management

Customer Satisfaction

Compliance

Marketing and Promotion

Inventory Management

Menu Development

Performance Improvement

Team Leadership

Problem Solving

Education

Grade 12

Formal qualification

Job description

Job Overview

High-end Restaurant in Rosebank is currently recruiting for a Restaurant General Manager responsible for the day-to-day operations of a restaurant, ensuring smooth and efficient service, customer satisfaction and profitability.

This includes managing staff, overseeing operations, handling finances and ensuring compliance with regulations.

The suitable candidate will have experience within running a busy, high-end Restaurant.

Duties

• Staff Management: Hiring, training, scheduling, and evaluating staff.
• Operational Management: Overseeing all aspects of the restaurant's daily operations, from front of house service to kitchen production.
• Financial Management: Managing budgets, forecasting revenue, controlling costs, and ensuring profitability.
• Customer Satisfaction: Ensuring high-quality service, addressing customer complaints, and fostering a positive dining experience.
• Compliance: Ensuring adherence to health, safety, and licensing regulations.
• Marketing and Promotion: Developing and implementing marketing strategies to attract customers and increase sales.
• Inventory Management: Managing inventory levels, ordering supplies, and negotiating with vendors.
• Menu Development: Working with the kitchen staff to develop and update menus.
• Performance Improvement: Identifying areas for improvement and implementing strategies to enhance overall restaurant performance.
• Team Leadership: Inspiring and motivating staff to achieve restaurant goals.
• Problem Solving: Addressing issues as they arise, ensuring smooth operations, and maintaining a positive work environment.

Requirements

• Grade 12
• A formal qualification
• At least 5-8 years’ experience managing a busy HIGH-END Restaurant
• Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety
• Strong understanding of cost and labour systems that lead to restaurant profitability
• Strong communication and leadership skills
• Comfort working with budgets, payroll, revenue, and forecasting
• Strong leadership and communication skills
• The ability to handle customer interactions and resolve issues professionally.
• The ability to manage multiple tasks and prioritize effectively.
• The ability to identify and resolve issues quickly and effectively.