12 Oct
Pro Tem
Stellenbosch
Department : FOOD & BEVERAGE
Reports to : FOOD & BEVERAGE MANAGER
Position Summary :
The restaurant manager responsibilities include maintaining the restaurant's revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
Able to work at a rapid pace while maintaining attention to detail and ability to multi-task. Must have good supervisory skills.
Must have good communication and ability to promote sales. Must be skilled in time management. Must have teaching and motivational skills.
The Goal of a Restaurant Manager :
- Must exhibit an excellent service attitude and be willing to go out of their way to accommodate the guests and exceed their expectations.
- Must be flexible and able to adjust to meet the changing needs of guests.
- Must maintain a level of professionalism and communicate effectively.
- Must show enthusiasm for the job, the restaurant and the hotel.
- Must be considerate, patient and willing to help out fellow employees.
- Must have a good self-image and be able to command the respect of the employees.
- Must be able to tolerate pressure and work calmly and efficiently during busy times.
- Must handle guest complaints according to policies and procedures.
- Possess the highest work ethics, personal morals and honesty beyond reproach.
Knowledge and Abilities :
- Excellent customer service skills
- Commercial awareness
- Flexibility
- Good interpersonal skills
- Communication skills
- Problem-solving skills
- Organizational skills
- Teamwork skills.
Key Duties and Responsibilities :
Train, supervise, counsel and discipline outlet staff for the efficient
operation of the outlet.
- Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as menu and special request.
- Schedule and direct staff in their work assignments.
- Interact positively with customers promoting hotel facilities and services.
- Resolve problems to the satisfaction of involved parties.
- Answer telephones in a clear voice, coordinate and document reservations.
- Organize special events in the restaurant.
- Maintain good relationship with all departments and attend relevant meetings.
- Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
- Verify temperatures,
judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
- Maintain profitability of outlet to support overall hotel operation.
- Control payroll and equipment costs (minimizing loss and misuse).
- Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
- Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit-enhancing measures.
- Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence.
- Ensure that all standards and hotel cash handling procedures are met.
- Ensure adequate staffing levels for anticipated business during shift.
- Maintain cleanliness of all outlets-restaurant, lounge, service areas, room service, floor landing for room service trays and outlet staff coolers.
- Solicit feedback from guests concerning food, beverages, service and improvement ideas. Or any other duties as assigned
▶️ Restaurant Manager
🖊️ Pro Tem
📍 Stellenbosch