The restaurant Manager will be working under the supervision of the regional Operations Manager and GM, the restaurant Manager will have to plan, organize, direct and control the daily business running of the restaurant to the satisfaction of the customers and ensuring that sales are maximized, daily targets are achieved, brand integrity is maintained, ensure hygiene standards are maintained, and targeted profitability is achieved.

The key responsibilities for this role include but not limited to the following:

• Cash-& Staff management
• Clent service and legal compliance
• Customer Expectations & Service Ethics
• Delegation & Issuing Instruction
• Facilitating Waiter Contacts to Improve Results
• Teaching Waitrons Suggestive Selling Course
• Front of House Management & Service
• Handling Complaints
• Back of House Management
• Complaints Prevention & Management
• Assertive Communication Skills
• Products Preparation & Hygiene
• Manage Restaurant Hygiene
• Stock Control
• Food Cost
• Determines shift stock requirements for issuing
• Physically checks kitchen stocks against the previous shift’s closings
• Ensures daily that cash takings are well looked after and safely banked every shift as per the set procedure
• Ensures daily that trading hours are adhered to and that the shop is never left without management
• Should account daily for any stock and monetary discrepancies that may occur to ensure the safety of all assets through personal strict adherence to end-of-day closing down procedures
• Checks staff arrival times and conduct a team briefing and hygiene check and that all staff reports on duty on time in neat and complete uniforms
• Ensures the availability of all menu items at the time of opening the shop (100% menu offering)
• Coordinates all issues in the kitchen and action any unavailable stock
• Conducts machinery and equipment checks to ensure all assets are operational and have no built-up of dirt or grease. Action where necessary
• Ensures all repairs and maintenance requirements are identified and auctioned accordingly
• Physically count stock and floats together with the incoming and outgoing shift managers
• Controls and is responsible for all the petty cash and floats utilized for the restaurant and ensuring that proper handovers are done to minimize thefts and petty cash discrepancies
• Ensure efficient flow of service
• Staff Discipline & staff welfare

Skills and Attributes:

• Self-motivated and proactive with a high level of compassion, empathy and integrity
• Strongly believes in collaboration and teamwork
• Proven ability to deal effectively with and resolve conflict and confrontation
• Results and impact-oriented
• Highly focused, result driven
• Be presentable and have a strong sense of integrity and confidentiality.
• A pleasant personality and able to communicate well with customers and staff at a higher level
• Have excellent people skills and a strong sense of urgency and bias to action
• Highly focused, result driven and outstanding organisational skills
• Should be computer literate
• Leadership ability

Requirements:

• GCE O’Level Certificate
• Certificate or Advanced Diploma in Hotel & Restaurant Management/Hospitality
• Management/Food production or Related Field
• At least two years’ experience in the hospitality industry and managing a busy restaurant