Restaurant Manager

AtripleA recruitment & temps; Pretoria; On-site; ZAR 279,000 - 390,600; Full time

Job summary

A recruitment agency is seeking a skilled Restaurant Manager responsible for overseeing daily operations, managing staff, and ensuring exceptional customer service. The ideal candidate will have over 2 years of experience in hospitality management, strong leadership skills, and the ability to manage budgets. This role involves inventory management, compliance with health regulations, and collaborating on marketing initiatives. A solid understanding of financial reporting and excellent problem-solving skills are essential for success.

Qualifications

• 2+ years as a Restaurant Manager or in a similar hospitality management role.
• Strong leadership, team-building, and staff management abilities.
• Excellent customer service skills and commitment to exceeding guest expectations.
• Strong understanding of budgeting, financial reporting, and cost management.
• Excellent verbal and written communication skills.
• Ability to handle challenges, such as customer complaints, staffing issues, or supply shortages.
• Strong organizational skills with the ability to multitask and prioritize tasks efficiently.
• Familiarity with food safety, health, and hygiene standards.

Responsibilities

• Manage all aspects of restaurant operations.
• Hire, train, and evaluate restaurant staff.
• Ensure high-quality customer experiences.
• Oversee inventory control and stock management.
• Manage restaurant budgets and track expenses.
• Ensure compliance with health and safety regulations.
• Collaborate on marketing initiatives.
• Work with chefs to develop appealing menu items.
• Build and maintain relationships with suppliers.
• Prepare and present financial performance reports.

Skills

Leadership

Customer Service

Financial Acumen

Problem-Solving

Time Management

Tech-Savvy

Tools

Restaurant Management Software

Point-of-Sale (POS) Systems

Inventory Management Tools

Job description

Responsibilities

• Oversee daily operations: Manage all aspects of restaurant operations, including opening and closing procedures, scheduling, and staff supervision.
• Staff management: Hire, train, and evaluate restaurant staff, ensuring high levels of performance and customer service.
• Customer service: Ensure a high-quality customer experience, addressing complaints and resolving issues promptly.
• Inventory management: Oversee inventory control, ordering, and stock management to minimize waste and ensure availability of supplies.
• Budgeting and cost control: Manage restaurant budgets, track expenses, and implement strategies for cost reduction and profitability.
• Health and safety compliance: Ensure the restaurant adheres to all health, safety, and hygiene regulations.
• Marketing and promotions: Collaborate on marketing initiatives and promotions to drive customer engagement and increase sales.
• Menu development: Work with chefs to plan and develop menu items, ensuring offerings are current, appealing, and profitable.
• Vendor management: Build and maintain relationships with suppliers to ensure timely deliveries and cost-effective purchasing.
• Reporting: Prepare and present regular reports on financial performance, customer feedback, and operational efficiency.

Requirements

• Experience: 2+ years as a Restaurant Manager or in a similar hospitality management role.
• Leadership skills: Strong leadership, team-building, and staff management abilities.
• Customer service: Excellent customer service skills and a commitment to exceeding guest expectations.
• Financial acumen: Strong understanding of budgeting, financial reporting, and cost management.
• Communication skills: Excellent verbal and written communication skills.
• Problem-solving: Ability to handle challenges, such as customer complaints, staffing issues, or supply shortages.
• Time management: Strong organizational skills with the ability to multitask and prioritize tasks efficiently.
• Tech-savvy: Familiarity with restaurant management software, point-of-sale (POS) systems, and inventory management tools.
• Knowledge of health and safety regulations: Thorough understanding of food safety, health, and hygiene standards.