Primary Job Purpose

To manage the daily restaurant operation by leading and developing the team, maintaining exceptional service and operational standards, optimising profitability and ensuring a seamless dining experience for guests.

Key responsibilities

• Responsible for day to day operation and overall performance of restaurant outlets.

• Conduct regular floor walkabouts to monior sevice standards, staff performance, cleanliness and operational requirements.

• Supervise restaurant operations to achieve revenue and profitability objectives while maintaining high standards of food quality, presentation and service delivery.

• Effectively lead, delegate and co-ordinate the activities of restaurant team members to ensure effective operations.

• Liaise with relevant departments to plan, co-ordinate and execute restaurant functions, events and special activities.

• Organise and facilitate ongoing staff training on menu knowledge, customer service excellence, beverages, wines and club policies and procedures.

• Maintain a positive, professional and proactive approach at all times.

• Manage employee attendance, performance, conduct and scheduling in accordance with the club’s policy.

• Process employee time records for payroll and complete daily cash up procedures in compliance with cash handling controls.

• Perform duty manager shifts as requested.

• Ensure health and safety compliance.

• Support operations in any food and beverage outlet as required and perform other duties reasonably assigned by management.

Personal attributes & skills

• A strong dynamic leader with effective management skills such as planning, organising, leading and controlling is essential.

• Independent self starter who can take ownership has initiative and a positive attitude.

• Delegates tasks to staff in a fair and consistent manner.

• Upholds exceptional service levels.

• Strong interpersonal and communication skills.

• Able to train and coach staff to perform at their peak levels.

• Strong food and beverage knowledge.

• Professional management front of house at all times.

• Passionate about the hospitality industry.

• Maintain excellent grooming at all times.

Previous experience

• Minimum 6 years of restaurant supervisor or management experience.

• Minimum 5 years working experience within hospitality/club industry.

• Minimum matric.

• Tertiary qualification in hospitality (preferred).

Salary range - R25 000 - R40 000 per month depending on experience and suitability.