Restaurant Manager

Responsibilities: Staff Management: • Hiring, training, and supervising restaurant staff. • Scheduling shifts and ensuring proper staff coverage. • Conducting performance evaluations and providing feedback. • Resolving any conflicts or issues among employees. Customer Service: • Ensuring high levels of customer satisfaction through excellent service. • Addressing customer complaints or concerns in a timely manner. • Maintaining a friendly and welcoming atmosphere. Operations Management: • Overseeing daily restaurant operations to ensure efficiency. • Monitoring food and beverage preparation to ensure quality and consistency. • Ensuring health and safety regulations are followed. • Managing opening and closing procedures. Inventory and Supply Management: • Ordering food, beverages, and supplies as needed. • Managing inventory to reduce waste and prevent shortages. • Coordinating with vendors and suppliers to negotiate pricing. Financial Management: • Monitoring and managing the restaurant’s budget and financial performance. • Analyzing sales reports and managing costs to maximize profitability. • Handling cash management, including daily reconciliation of cash registers. • Preparing financial reports for upper management or owners. Marketing and Promotions: • Planning and executing marketing campaigns to attract customers. • Managing social media accounts or working with marketing teams. • Organizing promotions, events, and special offers. Menu Development: • Collaborating with chefs or kitchen staff to develop menu items. • Analysing customer preferences and sales trends to adjust the menu. • Ensuring the menu is cost-effective and aligns with the restaurant’s brand. Health and Safety Compliance: • Ensuring the restaurant complies with all local health and safety regulations. • Conducting regular inspections to maintain hygiene standards. • Training staff on proper food handling and safety protocols. Customer Relationship Management: • Building relationships with regular patrons to foster loyalty. • Addressing customer feedback to improve service. Equipment and Maintenance: • Ensuring that all equipment is functioning properly. • Coordinating maintenance or repairs when necessary. Minimum Qualifications and Requirements: • 2+ Years Experience in back and front restaurant management • Responsible • Living in the area • Afrikaans Speaker