Restaurant Operations Leader

Restaurant Careers; Gauteng; On-site; ZAR 350,000 - 480,000; Full time

Job summary

Restaurant Careers in South Africa seeks an capable operations leader to manage the daily restaurant operation by leading and developing the team, maintaining exceptional service and high standards, and optimising profitability.

You will supervise restaurant outlets, conduct floor walkabouts to monitor service standards, staff performance, cleanliness and operational requirements, and coordinate with departments to plan and execute restaurant objectives.

Qualifications

• Responsible for day to day operation and overall performance of restaurant outlets.
• Conduct regular floor walkabouts to monior sevice standards, staff performance, cleanliness and operational requirements.
• Supervise restaurant operations to achieve revenue and profitability objectives while maintaining high standards of food quality, presentation and service delivery.
• Effectively lead, delegate and co-ordinate the activities of restaurant team members to ensure effective operations.
• Liaise with relevant departments to plan, co-ordinate and execute restaurant

Responsibilities

• Responsible for day to day operation and overall performance of restaurant outlets.
• Conduct regular floor walkabouts to monior sevice standards, staff performance, cleanliness and operational requirements.
• Supervise restaurant operations to achieve revenue and profitability objectives while maintaining high standards of food quality, presentation and service delivery.
• Effectively lead, delegate and co-ordinate the activities of restaurant team members to ensure effective operations.
• Liaise with relevant departments to plan, co-ordinate and execute restaurant

Job description

Restaurant Careers in South Africa seeks an capable operations leader to manage the daily restaurant operation by leading and developing the team, maintaining exceptional service and high standards, and optimising profitability.

You will supervise restaurant outlets, conduct floor walkabouts to monitor service standards, staff performance, cleanliness and operational requirements, and coordinate with departments to plan and execute restaurant objectives.