Description:
Duties and Responsibilities:Operational ManagementOversee daily restaurant operations, ensuring smooth service during both peak and off-peak hours.Monitor quality control in food presentation, preparation, and service.Coordinate with kitchen and bar teams for seamless service delivery.Maintain cleanliness, ambiance, and hygiene standards in all areas.Ensure compliance with health & safety regulations and liquor laws.Staff ManagementRecruit, train, schedule, and supervise front-of-house staff (waiters, hostesses, bar staff).Conduct regular team meetings, performance evaluations, and disciplinary processes.Ensure staff deliver professional, courteous, and knowledgeable service.Motivate and lead the team to meet high standards and service excellence.Customer ServiceHandle customer complaints and queries promptly and professionally.Build strong customer relationships and ensure guest satisfaction and repeat business.Implement strategies to enhance the guest experience and increase return visits.Financial ManagementManage budgets, forecasting, and profitability.Monitor daily sales, costs, and margins.Conduct stock takes and manage inventory levels (beverages, cleaning supplies, etc.).Work with suppliers to ensure best pricing and quality.Marketing & PromotionsAssist in planning and executing promotions, events, and marketing campaigns.Collaborate with social media or marketing teams to boost visibility.Analyze trends and competitor activity to stay ahead in the market. Requirements:Qualifications
- Matric (Grade 12) is essential.
- Diploma or Certificate in Hospitality Management or related field (advantageous).
- Experience
- Minimum 3–5 years of experience in a managerial role within a high-end or fine dining restaurant.
- Strong knowledge of food, wine, cocktails, and current dining trends.
- Proven experience managing teams and dealing with high-pressure environments.
- Excellent leadership and team management skills.
- Strong interpersonal and communication skills.
- Financial acumen and stock control experience.
- Detail-oriented with high standards for service and presentation.
- Tech-savvy (POS systems, Excel, reservations systems).
- Well-groomed and professional appearance.
- High level of integrity and professionalism.
- Passionate about hospitality and guest service.
- Flexible with working hours, including weekends and public holidays.
Requirements:
- Matric (Grade 12) is essential.
- Diploma or Certificate in Hospitality Management or related field (advantageous).
- Experience
- Minimum 3–5 years of experience in a managerial role within a high-end or fine dining restaurant.
- Strong knowledge of food, wine, cocktails, and current dining trends.
- Proven experience managing teams and dealing with high-pressure environments.
- Excellent leadership and team management skills.
- Strong interpersonal and communication skills.
- Financial acumen and stock control experience.
- Detail-oriented with high standards for service and presentation.
- Tech-savvy (POS systems, Excel, reservations systems).
- Well-groomed and professional appearance.
- High level of integrity and professionalism.
- Passionate about hospitality and guest service.
- Flexible with working hours, including weekends and public holidays.
- Minimum 3–5 years of experience in a managerial role within a high-end or fine dining restaurant.
- Strong knowledge of food, wine, cocktails, and current dining trends.
- Proven experience managing teams and dealing with high-pressure environments.
- Excellent leadership and team management skills.
- Strong interpersonal and communication skills.
- Financial acumen and stock control experience.
- Detail-oriented with high standards for service and presentation.
- Tech-savvy (POS systems, Excel, reservations systems).
- Well-groomed and professional appearance.
- High level of integrity and professionalism.
- Passionate about hospitality and guest service.
- Flexible with working hours, including weekends and public holidays.
03 Jul 2025;
from:
careers24.com