17 Apr 2018

AMSCO Advisory Services Jobs in Zambia : Restaurant Manager

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About Our Client

Our client in the hospitality industry seeks to seeks to recruit a Restaurant Manager, who will be responsible for the day to day operations of the restaurant. The Restaurant Manager will also be responsible for achieving good customer satisfaction and establishing a good working environment to attain all set objectives. To achieve this, the Restaurant Manager will run the business in accordance with the Standard Operating Procedures and Policies as set out by the company. The Restaurant Manager shall introduce innovative solutions to continually upgrade the services to the customers. The Restaurant Manager will have overall profit & loss (P&L) responsibility. The Restaurant Manager is responsible for effective planning, delegating, coordinating, staffing, organizing, and decision making to attain desirable profit-making results for the business.

Responsibilities:

Planning and Organising

  • Ensure that the contractual obligations for the business are met on time and on budget;
  • Coordinate with Department Heads schedules for all areas of operations;
  • Ensure that administration requirements are adhered to and reports are submitted on time as stipulated;
  • Take an active interest in trends within the industry and makes suggestions for improvement of the operation

Stock Control and Monitoring

  • Ensure, through the Department Heads that the various sections are adequately stocked;
  • Ensure, through the Department Heads that consumable and non-consumable goods are ordered, correctly stored and issued to the various Departments correctly;
  • Ensure, through the Department Heads, purchase orders are issued and invoices checked against goods received addressing any discrepancies; and
  • Ensure, through the Department Heads that regular stock-takes are conducted and inventoried against established, business-specific, par levels.

Customer Satisfaction

  • Ensure prompt and efficient service at all times;
  • Ensure that the team maintain a high level of personal presentation, wearing correct uniform and offering a professional, courteous and friendly service;
  • Attend to customer complaints promptly with professionalism, empathy, providing feedback and initiating corrective action where required; and
  • Monitor overall customer satisfaction following up satisfaction survey results, comment cards, emails, letters and phone calls

People Management

  • Ensure that Departments are correctly staffed at all times;
  • Ensure that the most suitably qualified team member is appointed in the event of a vacancy and approves the recruitment of all team members;
  • Motivate the team by creating a stimulating, positive and energetic work atmosphere;
  • Ensure that regular on-the-job training is taking place as per the agreed standard, in coordination with the Human Resources Manager;
  • Conduct regular performance appraisals for the team, identifying areas for development and ensuring that all training is effective;
  • Ensure that all team member grievances are investigated using the correct procedure and taking the appropriate action.

Finance Management

  • Responsible and accountable for the financial performance of the facility;
  • Responsible for meeting or exceeding budgetary and agreed performance targets;
  • Develop improvement actions, carries out costs savings;
  • Guard and control costs and expenditure; and
  • Prepare a monthly financial report.

Health and Safety

  • Implement company and client health, safety, environment and quality (HSEQ) policy & procedures;
  • Ensure that cleanliness of premises and equipment are maintained;
  • Ensure that Client, company and statutory food & hygiene standards are maintained;
  • Ensure that the team operates in a safe and efficient manner;
  • Ensure manual handling, PPE and chemical protocols are followed;
  • Ensure uniform is clean and personal hygiene requirements are maintained by the team;
  • Investigate and assess hazards, risks and incidents implementing the necessary procedures and policy;
  • Conduct regular checks of all equipment, reporting any faults as per the prescribed procedure; and
  • Familiar with all Emergency codes and knows what to do in the event of an emergency.

Qualification Required

  • Certificate in Food Service/Production or equivalent is required;
  • Diploma in Business Management or equivalent (preferred, not essential); and
  • Current First Aid Certificate (preferred, not essential)

Experience

  • Minimum of five (05) years’ experience in a similar role within the Hospitality industry; and
  • Two (02) years’ experience at supervisory level.

Required Knowledge, Skills, Abilities and Attributes:

  • Ability to work under pressure and to tight deadlines;
  • Strong conflict & complaint resolution skills;
  • Strong customer service skills;
  • Strong communication skills;
  • Lead by example, demonstrating a high level of patience, calmness and positivity in the workplace;
  • Solid attention to detail and time management skills;
  • Demonstrates an up-to-date and in-depth understanding of the industry;
  • Displays ability to be decisive and able to react to unforeseen difficulties;
  • Assists with training of all new team members;
  • Demonstrates excellent work ethic with schedule flexibility determined by the business needs;
  • Fluent in spoken and written English; and
  • Basic Microsoft Office skills, including word & excel

How to Apply

Send an application via email to [email protected]. In the subject line please indicate the position you are applying for; only those applications that reference the position in the subject line will be reviewed. Your application should consist of a cover letter and CV with three contactable referees (email, phone and full addresses). Closing Date: Tuesday 24th April 2018




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