Restaurant Manager

The Restaurant Manager is responsible for the profitability of the outlet. He/She performs outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance, and back-office support, in accordance with Company policy and club standards.

Daily Activities:

• Check that all restaurant equipment is operational (micros, etc.).
• Monitor service flow: the door, pass area & orders being taken.
• Ensure that the highest standard of service is always delivered.
• Ensure complete satisfaction of every guest in the Restaurant
• Greet & welcome guests on arrival & bid farewell on departure.
• Attempt to increase revenue by soft selling.
• Handle all guest comments and complaints.
• Maintain an orderly & tidy outlet during operation, controlling the music, lights & noise level.
• Co-ordinate between beverage & kitchen to ensure smooth flow of service.
• Together with the Restaurant Manger to supervise, maintain and improve, where necessary, the performance of all restaurant staff.
• To be aware of departmental targets and objectives, and strive to achieve maximum turnover, ensuring guest satisfaction.
• Together with the Restaurant Manager to ensure that operating procedures are current and ensure adherence.
• Assist in the induction and training of all Outlet staff, with particular attention to Supervisors, to ensure the ongoing training of all staff, with particular emphasis on personal hygiene and appearance, productivity, production knowledge workflow, service and selling skills, appearance, attitude, and general ability in relation to the standard procedures.
• Ensure that the outlet is prepared for service minimum of 30 minutes prior to the listed trading hours and ensure all pre-service duties are complete and staff is fully briefed of their duties.
• Conduct daily pre-service staff briefing.
• To assist the Restaurant Manager in preparing staff rosters and time sheets, and to allocate meal breaks, cleaning, and mise-en-place duties.
• To maintain the highest standards of cleanliness and hygiene in the restaurant and mise-en-place areas.
• To ensure that the department is prepared for service at the stated mealtimes and service times and that all pre-service activity has been conducted.
• To supervise the standard of presentation and service of all food orders and ensure compliance with the operating procedures.
• To control loss, abuse, and breakages of all operating equipment, and to ensure all equipment and utensils are correctly managed and stored.
• To ensure that the restaurant is supplied with linen, stationery, and any other items as required.
• To create and maintain a good personal contact with all guests.
• To supervise and check and handling of guest, recommendation of food and beverage items, taking orders, and processing and presentation of guest bills.
• Communicate any comments, complaints, and suggestions relating to the operation to the Restaurant Manager and F&B Director.
• To have a thorough knowledge of all facilities and services offered for sale by the Club
• To ensure daily that all listed menu items, Food or Beverage is available and inform the Food and Beverage and Executive Chef of any items out of stock.
• Ensure that all bills have been closed off & ensure each cash up is complete and procedural.
• Outlet at close of business left clean, tidy & presentable, and set for following service period
• Hand keys back to security & ensure that the restaurant office is locked.
• Management operational report completed.
• Control of door so as not to overload the kitchen & service to current tables.
• To actively utilize the guest feedback to improve on service levels and standards and create and maintain a guest history file
• The Assistant Restaurant Manager is responsible for control of the Restaurant in set-ups, assisting with maintaining standards, controlling the staff and execution of all meal periods in accordance with the Standard Operating Procedures issued by the Food and Beverage.
• Functions are pre-arranged & to ensure that all details are liaised with Chef and Stewarding to ensure guests satisfaction.
• Manage aspects of health and safety, maintenance, service procedures and adequate stock levels.
• Ensures the proper handling of all equipment as well as its cleanliness and state of maintenance.
• Ensure that the departmental function file is maintained daily by keeping it updated with changes and additional functions as they arise
• To always strive to improve on service standards and maintain a 5-star quality service
• Perform any other reasonable requests and duties required by the F&B Management

Performance Management

• Assist with the completion of quarterly performance appraisals of staff.
• Monitor staff’s compliance to Job Profiles.
• Assist to maintain an amicable level of employee relations.
• Investigate and address cases of misconduct and incapacity.

Financial Management

• To ensure that stock takes are conducted according to company policy and procedure for all food and beverage stock and operating equipment, highlighting shortages and losses, and bringing them to management’s attention. Must be always present during these counts.
• Control storage, loss, abuse and breakage of all operating equipment and utensils, and the handling thereof.
• Ensure that all bills, dockets & cash transactions are carefully monitored.
• Check that the guest receives the correct, complete bill.
• Personally, complete any voids, changes, or personal cheques.
• Monitoring the usage of guest supplies & ensure that there is no wastage

Qualifications, experience required:

• Experience in an Assistant and Outlets Manager’s capacity in a 5* environment
• Exposure to 5* standards
• Hotel School Graduate
• Knowledge and application of current labor legislation
• Ability to assess, appraise and train employees effectively to meet standards
• Excellent communication skills in English are essential
• Ability to communicate effectively with guests and employees at all levels
• Computer literacy – MS Office, Micros POS
• Strong management skills in the areas of decision-making and delegation are also extremely important.
• Industrial Relations for Managers – knowledge of Sun International standards and procedures

Key Competences

• Initiative-taking and extremely confident
• Ability to work under pressure
• Excellent organizational and communication skills
• Must be an inspiration to colleagues
• Must have a genuine ‘passion’ for food and service
• Must be able to maintain consistency with regards to product and service within station
• Excellent command of English both written and oral, second language advantageous

• Contact: Talent Acquisition
• Reference: CatererGlobal
• Job ID: 99179187