Restaurant Manager

Sun International; Cape Town; On-site; ZAR 350,000 - 450,000; Full time

Job summary

A prominent hospitality and entertainment group in Cape Town is seeking a dynamic Restaurant Manager to oversee effective daily operations, enhance product offerings, and manage staff within a fast-paced environment. The ideal candidate will take charge of budgets, maintain high service standards, and develop a competent team while ensuring customer satisfaction remains a top priority. This role offers a chance to lead within a renowned establishment with significant opportunities for professional growth.

Qualifications

• Proven management experience in the food and beverage industry.
• Strong leadership and team management skills.
• Ability to develop and execute business plans.

Responsibilities

• Manage daily operations of the restaurant.
• Implement staff scheduling for optimal service coverage.
• Maintain health and safety standards in the establishment.
• Control stock levels and manage budget efficiently.

Job description

Job Purpose

Responsible for the effective day-to-day management of the restaurant outlet, including food and beverage service, managing the team to achieve profitability, maximize operational efficiencies and productivity, maintain product standards, maximize customer satisfaction, control operating equipment and stock, and develop a competent team.

Key Performance Areas

Business Plan Implementation

• Develop outlet objectives and deliverables aligned with the Unit F&B strategy.
• Facilitate communication and implementation of F&B deliverables for the outlet.
• Conduct risk analyses concerning short-term profit margins.
• Delegate authority and accountability clearly for deliverables.
• Manage and allocate personnel and operational resources.
• Communicate plans related to promotions and strategies to staff and stakeholders.
• Align plans with EE, SD, and procurement strategies to meet BBBEE targets.

Shift Management

• Implement staff scheduling and duty allocations for optimal coverage.
• Handle shift briefings, handovers, and reports.
• Be present on the floor during service to assist clients and address requests or concerns.
• Manage staff appearance, floor operations, and equipment functionality.
• Provide feedback and report performance and challenges to management.
• Control stock and operating equipment as per SOP.
• Conduct end-of-shift cash-ups and complete shift reports.

Restaurant Product Enhancement

• Monitor service offerings, products, and pricing.
• Recommend improvements to products and services.
• Coordinate the promotional calendar for food and beverages.
• Monitor customer service standards and address issues.
• Conduct maintenance walkabouts for all areas.
• Ensure health, safety, hygiene, and environmental standards are met.
• Monitor storage and use of operating equipment.
• Manage stock control and equipment processes, investigate variances, and take corrective actions.

F&B Standards & Governance

• Monitor and ensure compliance with F&B standards and processes.
• Align practices with legislative requirements on health, hygiene, safety, and environment.
• Implement control measures to mitigate financial risks.
• Conduct regular walkabouts to monitor compliance and promote waste management culture.
• Collaborate with internal stakeholders to address risks.

People Management

• Manage staff conditions, attendance, policies, and procedures.
• Oversee productivity and payroll costs.
• Identify training needs and perform on-the-job training and coaching.
• Handle employee relations, communication, motivation, performance reviews, and development.
• Recruit, onboard, and resource talent for the department.

Budget Management

• Assist in preparing budgets and controls.
• Consolidate Capex requirements.
• Oversee Cost of Sales reports, recipes, procurement, and stock takes.
• Contribute to financial reporting and analysis.

Customer Relationship Management

• Ensure courteous treatment of guests.
• Interact professionally with guests, handle complaints, and resolve disputes.
• Engage with customers to foster brand loyalty.
• Be present during service, promotions, and functions.
• Train staff on product knowledge and promotions.
• Provide feedback on promotional activities and VIP guest visits.