Responsibilities:
Staff Management:
• Hiring, training, and supervising restaurant staff.
• Scheduling shifts and ensuring proper staff coverage.
• Conducting performance evaluations and providing feedback.
• Resolving any conflicts or issues among employees.
Customer Service:
• Ensuring high levels of customer satisfaction through excellent service.
• Addressing customer complaints or concerns in a timely manner.
• Maintaining a friendly and welcoming atmosphere.
Operations Management:
• Overseeing daily restaurant operations to ensure efficiency.
• Monitoring food and beverage preparation to ensure quality and consistency.
• Ensuring health and safety regulations are followed.
• Managing opening and closing procedures.
Inventory and Supply Management:
• Ordering food, beverages, and supplies as needed.
• Managing inventory to reduce waste and prevent shortages.
• Coordinating with vendors and suppliers to negotiate pricing.
Financial Management:
• Monitoring and managing the restaurant's budget and financial performance.
• Analyzing sales reports and managing costs to maximize profitability.
• Handling cash management, including daily reconciliation of cash registers.
• Preparing financial reports for upper management or owners.
Marketing and Promotions:
• Planning and executing marketing campaigns to attract customers.
• Managing social media accounts or working with marketing teams.
• Organizing promotions, events, and special offers.
Menu Development:
• Collaborating with chefs or kitchen staff to develop menu items.
• Analysing customer preferences and sales trends to adjust the menu.
• Ensuring the menu is cost-effective and aligns with the restaurant's brand.
Health and Safety Compliance:
• Ensuring the restaurant complies with all local health and safety regulations.
• Conducting regular inspections to maintain hygiene standards.
• Training staff on proper food handling and safety protocols.
Customer Relationship Management:
• Building relationships with regular patrons to foster loyalty.
• Addressing customer feedback to improve service.
Equipment and Maintenance:
• Ensuring that all equipment is functioning properly.
• Coordinating maintenance or repairs when necessary.
Minimum Qualifications and Requirements:
• 2+ Years Experience in back and front restaurant management
• Responsible
• Living in the area
• Afrikaans Speaker
