Description:

The Restaurant Manager takes full ownership of the restaurant outlet's performance, driving revenue and profitability targets, guest experience and operational compliance (SOPs, hygiene, safety). This includes controlling labour, stock and expense costs, and leading, developing and training the restaurant team to deliver consistent, high-quality service.

Minimum Requirements:

Matric
Hospitality or Food Services Management Qualification
4-6+ years' Food & Beverage operations experience, including at least 2-3 years as a Restaurant Manager or Assistant Outlet Manager
Proven customer service experience as a manager
Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and waitering staff
Familiarity with restaurant management software
Strong leadership, motivational and people skills
Acute financial management skills
Hands on Problem Solving approach and the ability to remain calm under pressure
Friendly, courteous and service-orientated
Ability to work as part of a team, as well as independently
Effective communication with members of staff as well as Guests of the Hotel
Honest and trustworthy beyond approach
Great attention to detail
Presentable/Professional appearance and well spoken
Team Player who leads by example
Proactive in approach
Interpersonal skills
Leadership skills

Outlet / Restaurant Manager

Key skills