Restaurant Manager

Cg Recruitment; Johannesburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading hospitality firm seeks a Restaurant Manager for their establishment in Randburg. The ideal candidate must demonstrate excellent service execution, manage a high standard of cleanliness, and confidently handle guest interactions. Responsibilities include coordinating special events, recommending wine selections, and ensuring compliance with health standards. A proactive approach in managing staff schedules and addressing guest needs is essential for this role.

Responsibilities

• Demonstrate the execution of service steps during operating hours.
• Sense guest needs and respond quickly for satisfaction.
• Co-ordinate resources for special events.
• Recommend wine selections to match menu items.
• Maintain cleanliness throughout the restaurant and bar.

Job description

Our client, a hotel based in Randburg is looking for a Restaurant Manager.

Responsibilities

• Demonstrate through knowledge and ability the execution of the service steps - greeting guest, taking order, serving of food, wine etc. during operating hours.
• Sense guest needs and quickly respond to maximum satisfaction (i.e., service co-ordination and timely execution).
• Co-ordinate resources for special events.
• Confidently recommend wine selection to match menu items and guest preferences.
• Be vigilantly attentive to service details and product quality.
• Detect fraud and illegalities and reports immediately.
• Ensure a safe workplace by identifying hazards and taking corrective action.
• Instruct employees on specific safe work practices (e.g., use of proper footwear, cleaning up after spills and emergency evacuation).
• Maintain compliance with ministry of Health and follow up and make sure that the employees have an updated health card.
• Ensure that the Restaurant/Bar and Back of House area is cleaned throughout the day.
• Ensure a very high standard of cleanliness throughout the areas of responsibility, including all the pertinent equipment.
• Respond properly in any hotel emergency or safety situation.
• Develop and implement with the Executive Chef, the Director of Outlets and the Director of Food and Beverage, methods for controlling wastage.
• Schedule employees in accordance with labour standards and business levels.
• Revise schedules appropriately to control labour costs.
• Instruct employees on proper equipment storage and handling to minimise breakage of china and glassware, and misuse of linen and silverware.
• Communicate with the Executive Chef, the Director of Outlets and the Director of Food and Beverage all deviations from standard portion size and method of preparation.
• Review monthly beverage and operating stock counts for Flames and establish necessary actions to correct negative variances as applicable.
• Quickly assess guests'' needs and flexes style appropriately.
• Build and maintain guest rapport throughout service.
• Remain calm, composed and in control even in unusual situations.
• Effectively handle guest complaints and compliments.
• Project a positive, professional, and friendly image to the guests and employees.