Sandton: Assistant General Manager, Sandton

Opportunity for a seasoned professional with a minimum of 4 years experience in management. If youre a strategic thinker, excel in team leadership and are passionate about delivering exceptional guest experiences you will love this dynamic team. Duties: Team Leadership and Management: Provide strong leadership and direction to the front of house and back of house teams. Foster a positive and collaborative work environment, promoting teamwork and professional growth. Conduct regular staff meetings and training sessions to ensure alignment with restaurant standards and goals. Operational Excellence: Ensure adherence to safety and hygiene standards, including food safety protocols and cleanliness guidelines. Oversee the implementation of standard operating procedures (SOPs) for restaurant facilities, including opening, closing, and cleanliness procedures. Manage cash handling procedures, including petty cash and waiter cash-ups, with meticulous attention to detail. Guest Experience Management: Uphold the highest standards of service excellence, ensuring memorable dining experiences for our guests. Handle guest feedback, including compliments and complaints, with professionalism and efficiency. Maintain a welcoming and inviting environment, overseeing ambiance management and décor standards. Financial Management: Assist in developing and executing strategies to meet financial targets and control costs effectively. Monitor inventory levels, conduct stock counts, and implement rotation and storage practices to minimize waste and maximize profitability. Collaborate with the management team to plan and execute promotions, campaigns, and specialty offerings. Administrative Tasks: Manage rostering and scheduling of staff, ensuring adequate coverage for all shifts. Assist in the ordering and receiving of supplies, verifying accuracy and quality of products received. Prepare and analyze reports on key performance metrics, identifying areas for improvement and implementing solutions. Requirements: 3 yrs experience in a management position Team Management, coordination and motivation Knowledge and practice of basic food safety and hygiene standards. Handling and oversight of SOPs with regards to the opening, closing and cleanliness of restaurant facilities. Cash Management, petty cash and waiter cash ups. Training, coaching and guidance to team and new hires. Inventory Management, stock counts, rotation, and storage practices Guest Experience Management