Cape Town City Centre: Front-of-House Manager

REQUIREMENTS Experience in the restaurant sector advantageous A pro-active nature with excellent planning and organising capabilities An eye for detail with good customer service skills Experience in word, excel A friendly, approachable disposition Experience working in a similar role and knowledge of working in health, safety & hygiene procedures Good communication skills, written and verbal The ability to motivate themselves and the team they lead   DUTIES Manage the efficient daily operation of the restaurant. Oversee the day-to-day running of the restaurant, including opening and closing procedures, staff management, and customer service. Supervise events when required. Manage unit revenue and costs in line with GP targets. Handle general administrative duties, including reporting and completion of forms and check sheets. Implement and maintain systems and operational controls. Serve as the main point of contact for the restaurant. Address customer queries and requests promptly and professionally. Ensure clients report favourable service interactions. Maintain the highest quality service standards and train staff where necessary. Conduct quality control checks on food to ensure it meets standard presentation and quality requirements. Minimise wastage wherever possible. Ensure hygiene, food safety, and quality standards are consistently met. Rectify non-conformances within required timeframes. Ensure all cleaning forms and check sheets are completed and submitted by relevant staff timeously. Ensure all departments are cleaned daily, including the main restaurant area, coffee bar, small kitchen, buffet area, and related equipment (coffee machines, grinders, ice machines, fridges, etc.). Supervise baristas, waiters, and other service staff to ensure high service standards. Monitor and review staff performance at stipulated intervals. Identify, plan, and implement staff training and development needs. Enforce discipline where required, administering verbal and written warnings when applicable. Practice effective communication across all staff levels. Maintain harmonious staff relationships and a positive working environment. Plan and review own activities and responsibilities (self-management). Provide feedback to the Catering Manager and Operations Manager as required. Ensure equipment is cared for, safeguarded, and faults are reported to maintenance promptly. Ensure adherence to standard systems and procedures, maintaining a neat and tidy restaurant environment at all times.  Salary: R negotiable dependent on experience  Join us on SOCIAL MEDIA or visit our WEBSITE for more information. See links below. Â