Restaurant Manager
Cre8work
- Benoni, Gauteng
- R7,972-8,145 per month
- Permanent
- Full-time
- Trains restaurant staff.
- Organizes and oversees the staff schedules.
- Conducts performance evaluations that are timely and constructive.
- Handles discipline and termination of employees in accordance with restaurant policy.
- Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
- Ensures customer satisfaction with all aspects of the restaurant and dining experience.
- Handles customer complaints, resolving issues in a diplomatic and courteous manner.
- Ensures compliance with alcoholic beverage regulations.
- Estimates food and beverage costs.
- Manages inventory and purchases food and supplies.
- Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
- Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
- Collaborates with chefs to develop appetizing menus.
- Maintains sales records and tracks cash receipts.
- Prepares and submits operations reports and other documentation requested by the regional manager.
- Performs other duties as assigned.
- Manage day-to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management.
- Supervise and coordinate activities of restaurant staff, including servers, chefs, cooks, and support staff, to ensure efficient workflow and high-quality service.
- Train, motivate, and mentor staff, providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.
- Monitor food preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.
- Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability and minimize waste and shrinkage.
- Develop and implement operational policies, procedures, and standards to maintain consistency, efficiency, and compliance with health and safety regulations.
- Handle customer inquiries, complaints, and feedback in a prompt and professional manner, resolving issues and ensuring customer satisfaction.
- Plan and execute marketing and promotional activities to attract customers, increase foot traffic, and drive sales growth.
- Monitor sales performance of the restaurant and identify opportunities for improvement.
- Collaborate with the kitchen team to develop menus, specials, and promotions that meet customer preferences and market trends.
- Ensure cleanliness, sanitation, and maintenance of the restaurant premises, equipment, and facilities, adhering to health and safety standards.
- Implement cost-control measures, such as portion control, inventory management, and labor optimization, to maximize profitability and minimize expenses.
- Build and maintain relationships with suppliers, vendors, and service providers, negotiating contracts, pricing, and terms to secure favorable arrangements.
- Stay updated on industry trends, consumer preferences, and competitive landscape, conducting market research and competitor analysis to inform business decisions.
- Uphold company policies, procedures, and values, promoting a positive brand image and culture of excellence among staff and customers.
- Manage the till and point of sale when necessary as well as ensuring cash levels are kept within outlined requirements
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