Our Client in the Hospitality Industry is seeking to employ a Restaurant Manager to their team based in Port Elizabeth.

Requirements:

• Grade 12.
• Diploma in Food and Beverage Management/equivalent.
• Experience in having worked on restaurant POS and inventory system.
• 2 year's experience in having worked in a junior supervisory role within restaurant or hospitality sector.
• Computer literacy is essential particularly with proficiency in Microsoft Office Suite.
• SASA Junior Sommelier Certificate or higher.

Responsibilities, but not limited to:

Profitability

• Operates the restaurant in a manner that ensures maximum profit whilst delivering on agreed service standards.
• Operates the restaurant by minimising costs whilst still delivering on the brand promise.
• Schedules the use of casual labour based on operational requirements and ensures approval is received by the relevant management.
• Maximises employee productivity using multi-tasking and flexible scheduling to meet the financial goals of the operation and guest expectations.
• Records all conferencing, boardroom, food and beverage sales on POS and ensures that all revenues are declared accordingly.
• Books, arranges and manages all conference and boardroom bookings as per requirements.
• Implements the outcomes of the weekly and monthly yield and revenue strategy meetings as they pertain to the restaurant operation.

Financial Controls

• Ensuring that all internal controls and administrative tasks are executed as required and as per policy and internal audit requirements.
• Implements financial procedures and completes administrative tasks in compliance with internal audit criteria.
• Monitors and ensures that all departmental documentation and correspondence is processed, stored and archived as per accounting procedures and audit requirements.

Inventory Management

• Manages food and beverage inventories both to minimise wastage and to provide products in line with brand standard.
• Orders and holds sufficient levels of all inventory items in accordance with operational standards.
• Completes stock counts accurately.
• Records stock counts and orders accurately on the POS.
• Investigates and corrects all stock variances as applicable.

Administrative

• Implements and maintains administrative requirements of the restaurant.
• Prepares, implements and updates departmental standards and procedures.
• Hosts regular departmental meetings in the absence of the relevant department head.
• Completes all administrative tasks for the restaurant operation.

Manpower Utilisation

• Plans and controls the adequate and compliant levels of staffing per shift.
• Mans all shifts with operational and Health and Safety requirements in mind.
• Prepares staff rosters in a timely manner using the 'Prime Costs' methodology, balancing business demands and employee requests while managing departmental salary costs to meet payroll-to-sales targets through forecasting tools, monitoring actuals against service providers’ invoices, addressing variances, ensuring adequate staffing levels, and regularly adjusting the F&B roster based on occupancy and sales forecasts.

Compliance

• Complies with Food Health & Safety audit, Disaster Management and Health and Safety requirements always.
• Uses and stores all chemicals as per the required food safety standards and supplier instructions.
• Monitors that the required warning signage is displayed when cleaning and maintaining the front or back of house area/s.
• Enforces protocols in respect of all Health, Safety and Security Measures in the Kitchen, Front of House Preparation and Serving areas.
• Reports all safety and security issues/potential issues to the Manager on Duty immediately.
• Completes all administrative tasks and adheres to Health & Safety Audit Requirements in a timely and accurate manner.

Brand Standard

• Implements, maintains and enhances the brand and group standards, as applicable.
• Utilises relevant brand SOPs to ensure that all the brand standards are implemented and maintained, as applicable.
• Being alert to guests’ changing needs and wants, enhancing and updating the brand standards by submitting new brand ideas for possible adoption.

New Products, Efficiencies, Service Excellence Ideas

• Be on the lookout for and be aware of any enhancements that could improve product offering, service delivery, productivity and efficiencies and to communicate such.
• Loads ideas that have been implemented through the required process and of having encouraged employees to do so.
• Considers ways of improving your job function.

Service Excellence and Customer Care

• Interacts with all internal and external customers in an efficient, courteous and friendly manner.
• Collaborates with other management by working together to achieve shared operational objectives.
• Receives favourable responses from feedback surveys and other service-related feedback platforms.
• Considers all facets of the restaurant service journey against standard operating procedures, service encounters, brand standards and best practice and implements such to create a pleasant and memorable experience for customers.
• Develops and maintains relationships with both existing and prospective suppliers.
• Constantly monitors all restaurant operations in person to ensure that service in the restaurant is conducted efficiently, effectively and in line with required standards.
• Responds to all guest complaints/requests efficiently and professionally either in writing or verbally.

Human Resources Management

• Complies with all HR related rules and policies as required.
• Fills authorised vacant hotel positions and recruits suitable candidates in line with legislation, employment equity targets and minimum recruitment criteria per position.
• Facilitates timely onboarding of permanent staff for direct reports.
• Handles induction for all hotel and contract staff and finalises probation evaluations for direct reports.
• Manages hotel disciplinary matters in line with legislation and processes.
• Conducts annual performance assessments on direct reports and hold those direct reports accountable for conducting performance appraisals on their employees.

Training

• Conducts and takes part in all legislative and operational training, while tracking attendance of direct reports.
• Participates and completes operational training aligned with job requirements and legislative training as needed, ensuring all training is documented and communicated to the training function.
• Verifies and monitors that designated employees attend all operational training.
• Trains direct reports as needed to align with service standards, policies, and procedures, covering areas such as restaurant and bar operations, Food Health & Safety requirements, cleaning, guest service, product and menu knowledge, service procedures, complaint handling, administrative tasks, conduct and dress code, service preparation for all meal periods, and boardroom setup and service.

Employee Relations

• Achieves and maintains good working relationships and cooperation with hotel employees and colleagues.
• Establishes and maintains sound employment relationships by motivating, assisting and guiding all direct reports and colleagues.
• Recognises and rewards employees who have gone above their job requirements via the recognition and reward platform.

Personal Development

• Upskills self and develops personal growth plans through participating in personal development activities.
• Participates in personal annual performance appraisals.
• Completes online learning courses and/or any other training initiatives provided.
• Completes Internal Development Plans (IDP) to enhance personal performance, according to the performance appraisal criteria.
• Practices continual personal development to keep up to date with ever-changing skills criteria.

Please note that should you not receive a response within 2 weeks of applying, you may consider your application unsuccessful.