Seafood Restaurant Manager

The Restaurant Manager is responsible for a the proper and profitable running of the restaurant in line with the Company's Standard of Operations (SOP) within agreed budgetary limits and parameters of the law. Key responsibility areas include team performance, increased sales and profitability, effective cost controls and training, development and retention of key associates.

 

Job Description:

• Manage/oversee the proper and profitable running of the restaurant in line with the Company's Standard of Operations (SOPs). Ensure that the restaurant operates efficiently and effectively and that profit margins are maintained, agreed costs are not exceeded through effective control systems.
• Monitor and manage the customer?s dining experience, respond to any complaints in a timely fashion, taking appropriate actions to solve the problem and turn dissatisfied guests into return guests
• Responsible for management of inventory at the restaurant to eliminate losses, waste and stock-outs.
• Marketing: Develop initiatives to build sales, profitability & guest counts.
• Safeguard and manage company assets
• Liaise with relevant government agents/agencies on behalf of the company.
• Report on operations and performance of the Restaurant from time to time
• Ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
• Be fully conversant with all statutory requirements regarding restaurant operations, that all licenses, including special licences, are applied for on time and that the conditions affecting the issues of a liquor licence are not jeopardized.
• Ensure that an effective table reservation system, when required, is in operation.
• Ensure that company and statutory health, hygiene and safety standards are maintained in all areas.
• To ensure the prompt and efficient service of all meals and beverages to the required standards.
• Ensure that the restaurant is clean and well maintained.
• Ensure that staff are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.

 

Key Result Areas

• Achieve set revenue, food cost target and contribution margin targets
• Ensure SOP and HACCP compliance
• Ensure staff retention and development
• Ensure customer satisfaction and repeat patronage
• Ensure a safe and conducive environment for staff and guests

 

Key Performance Indicators

• Eliminate or reduce wastages and pilferage
• Continuously train and motivate staff
• Ensure menu and recipe compliance
• Zero Lost Time Injuries at the Restaurant level

 

Interested candidates who fit the description above should forward a copy of their CV and a cover letter to hr@sundryfood.com on or before 15 February 2013. Indicate as subject of the mail "Seafood Restaurant Manger?

 

Only shortlisted candidates will be contacted for Interviews.

 

Qualification:

Interested candidates who are interested must have a Bachelor?s Degree in Food Science/Technology, Hotel & Catering Management, Business Administration or any other relevant course with at least five (5) years of experience within the hospitality Industry.

• In addition, we are looking for someone with
• Passion for work in the hospitality sector
• Fun and cheerful personality
• Business acumen and ability to take a strategic perspective
• Excellent verbal and written communication skills
• Computer literate (Able to use Microsoft office suite)
• Proven track record of leadership and supervisory experience
• High level initiative
• The ability to do shift work, including over weekend and public holidays