Employer Description
Luxury Fine Dining Restaurant, located along the beautiful sunny coast of Port Elizabeth.
Job Description
General manager is responsible for managing the daily operations of a restaurant and the duties are as follows:
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food safety and planning. Enforce hygiene practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies.
Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Work with head office / suppliers for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with suppliers and executive chef, and schedule the delivery of fresh food and supplies.
Guest service: Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Operational responsibilities: Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service.
Personnel: Provide direction to employees regarding operational and procedural issues. Develop employees: by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Qualifications
- Matric
- Diploma in Hospitality Management (Advantageous )
- Drivers License
Skills
Minimum 5 years experience. A combination of practical experience and education will be considered as an alternative. Knowledge of computers (MS Word, Excel). Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Must agree to background and credit check. Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance.
