Job Description
- Manage all front-of-house operations, ensuring service standards are consistently met or exceeded.
- Lead, motivate, and train staff to foster a professional and collaborative environment.
- Monitor and maintain inventory, ordering supplies as needed while controlling costs.
- Develop and implement operational policies and procedures to maximize efficiency.
- Handle guest feedback, complaints, and enquiries promptly and professionally.
- Oversee reservations, seating arrangements, and workflow to optimize guest satisfaction.
- Collaborate with the kitchen team to ensure seamless service and high-quality food presentation.
- Maintain compliance with health, safety, and licensing regulations.
- Prepare reports on sales, labour, and operational performance for senior management.
Qualifications & Experience:
- Proven experience as a Restaurant Manager or in a similar role within the hospitality industry.
- Strong leadership, organizational, and interpersonal skills.
- Excellent customer service and problem-solving abilities.
- Knowledge of budgeting, cost control, and inventory management.
- Ability to work under pressure in a fast-paced environment.
- Computer literate, with experience in POS systems and MS Office.
- Relevant hospitality qualification or diploma is advantageous.
- MUST have a valid drivers license and OWN reliable transport
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