Duties: Staff Management: Hiring, training, and supervising staff: This includes recruiting, onboarding new employees, and providing ongoing training and development. Scheduling and managing staff Performance management Creating a positive and productive work environment. Financial Management: Budgeting and financial planning Cost control Revenue generation Operations Management: Overseeing all aspects of the restaurant, including food preparation, service, and maintenance. Ensuring high standards for food quality, service, and cleanliness. Ensuring compliance with health and safety regulations, food handling procedures, and other relevant laws. Monitoring inventory levels, ordering supplies, and managing stock rotation. Customer Service: Addressing customer concerns and resolving issues in a timely and professional manner. Interacting with customers, soliciting feedback, and working to improve the overall dining experience. Collaborating with the marketing team to develop promotions and marketing strategies. Other Responsibilities: Developing and implementing restaurant policies and procedures Implementing innovative ideas to improve the restaurant’s offerings and customer experience. Ensuring timely delivery of supplies and maintaining positive relationships with vendors. Acting as a point of contact for the restaurant with the public, media, and other stakeholders. Requirements: Grade 12 Certificate or Diploma would be an advantage At least 5 years restaurant management experience Coming from high end restaurants would be an advantage Financial and management skills Flexible and able to work hospitality hours. Must be a team leader and excellent with staff Must have the ability to manage and lead a team Must be well groomed, reliable, courteous and flexible Ability to multi-task and work under pressure Problem-solving and attention to detail Charismatic

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