Restaurant Manager

Daily Operations Management Oversee the day-to-day operations of the restaurant, ensuring high standards of food quality, service, cleanliness, and ambiance. Staff Supervision and Training Hire, train, schedule, and manage front-of-house and (if applicable) kitchen staff. Monitor staff performance and provide coaching or disciplinary action as needed. Customer Service Excellence Ensure guests receive exceptional service; handle complaints or special requests promptly and professionally. Inventory and Supply Management Monitor stock levels of food, beverages, and supplies; place orders and manage supplier relationships. Minimize waste and control inventory costs. Financial Management Monitor daily sales, prepare reports, manage budgets, and control labor and food costs. Ensure pricing and billing accuracy. Compliance and Safety Ensure compliance with health, safety, and sanitation regulations, as well as alcohol service laws. Maintain cleanliness and proper food handling throughout the restaurant. Menu Coordination Collaborate with the chef or kitchen team on menu planning, updates, and promotions based on guest feedback and seasonal trends. Marketing and Promotions Support promotional events, special dining experiences, or lodge-wide functions to boost restaurant visibility and revenue. Reservation and Floor Management Oversee seating arrangements, manage reservations, and coordinate with the kitchen to ensure timely service. Reporting and Communication Prepare and present performance reports to upper management; communicate any operational challenges or improvement ideas.

Location: Limpopo, ZA

Posted Date: 5/18/2025