Job Description

Restaurant Manager (JB1247)
Location: Knysna
Salary: R20 000 - R22 000

Our client who offers a unique waterfront experience situated in the Knysna Quays is looking for a Restaurant Manager who will oversee and co-ordinate day-to-day operations of the business.
Plan, organise, train and lead as necessary to achieve stated objectives in sales, costs, employee’s retention, guest service and satisfaction, food quality, cleanliness and sanitation. Creating an environment to promote teamwork.
Oversee and co-ordinate day-to-day operations of the business. Plan, organise, train and lead as necessary to achieve stated objectives in sales, costs, employee’s retention, guest service and satisfaction, food quality, cleanliness and sanitation. Creating an environment to promote teamwork.

Key Performance Areas:
Maintain brand reputation ,Ethos and Values of the company
Build long term relationships with our customers, suppliers and staff
Responding, handling, solving complaints and concerns
Under and implement completely all policies, procedures, standards, specifications, guidelines and training programs.
Achieve company objectives in sales, service ,quality , appearance of facility and sanitation and cleanliness through training of employees and creating positive , productive working environment
Manage cash, cash ups , day banks and implement operating procedures
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policy, procedures and rules.
Operational functions:
Staff Management KPI’S
Assess staffing requirements, recruitment, appoint ,training , coaching and reviewing and corrective action of staff
Ensure staff know and adhere to established codes of practise
Organise and monitor staff schedules according to operational and budgetary standards
Set example of friendliness , helpfulness and energy among staff daily
Set dress , uniform and behavioural standard
Ensure alcohol regulations are adhered to
Administration KPI’S
Maintain employment records
Responding, handling, solving complaints and concerns in any and all forums
Ensure security processes adhered to
Co-ordinate restaurant operations for each shift
Total restaurant and bar receipts are reconciled with sales daily
Monitor and corrective action to all budgetary items
Implement and oversee all cost cutting measures
Determine and execute operating procedures
Carry out restaurant marketing , advertising and promotional activities and campaigns
Kitchen Management KPI’S
Ensure quality and quantity of food and beverage standards maintained
Monitoring and maintenance of agreed gross profit > 33%
Ensure adherence to set recipes and presentation standards
Minimise and recording of all waste
Manage the incident, handover books as well as the advertising, wastage and customer care accounts
Ensure proper delivery schedules and documentation and storage of all food and non-food items
Keep current with trends , media and news in the industry
Ensure that all products are received in correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies’ and procedures
FOH Management KPI’S
Ensure all guests feel welcome and are given responsive, friendly and courteous service at all times
80% of time spent in the front of house during operating times
Manage the incident, handover books as well as the advertising, wastage and customer care accounts
Interact with guests and employees to ensure all inquiries and complaints are handled timeously
Health and Hygiene KPI’S
Fully understand all country and municipal regulations that pertain to health , safety and labour requirements of the restaurant , employees and guests
Fill in where needed to ensure guest service standards and efficient operations.
Set dress , uniform and behavioural standard
Monitor adherence to Health and Safety as well as hygiene standards
Please email CV to recruit@itkontak.co.za and quote JB1247 in the subject line

Skills Required