Restaurant Manager

• Day-to-day management of the Restaurant and maintaining a successful business operation.
• Management of all front-of-house staff including roster management, recruitment, training programs and pre-service briefings.
• Analyse and plan restaurant sales levels and profitability.
• Plan key marketing opportunities, such as promotional events and discount schemes.
• Prepare reports of stock management and sales.
• Create and execute plans for department sales, profit and staff development.
• Set budgets with senior management.
• Plan and coordinate menus.
• Respond in a professional and friendly manner to customer queries and complaints both in person, over the phone and online.
• Meet and greet customers, organise table reservations, and offer advice about the menu and wine choices.
• Maintain an in-depth knowledge of the menu and wine list, including availability and be able to explain and up-sell to customers.
• Maintain high standards and quality control, hygiene and health and safety.
• Check stock levels, order supplies and prepare cash drawers and petty cash.
• Cash management, weekly reconciliation, and deposits with the bank.
• Handling and organising client deposits and payments on account including chasing of monies owed.
• Handling first aid, fire training and good HACCP practices.
• Responsible for training and upkeep of cleanliness, cleaning practices, maintenance and general housekeeping.
• Attends all management meetings.
• Cost control and maximising of revenues according to KPI’s set by management.
• Follow up with senior management or directors according to the organisational chart.

• Food handling license.
• Excellent communication skills.
• At least 3-years of experience.
• Understanding of catering establishments.
• Ability to work on your own initiative.
• Ability to delegate and think under pressure.
• Strong grasp of the English language.
• Experienced on Microsoft Office programs.

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