31/01/2022
Small Restaurant in Southbroom is looking for a "Hands on" Manager to really “own the role” that will be given to them as part of the leadership team of the Business.
This is not a role for a passive leader used to a captive market where clients have to come to the property but rather a leader who sees the potential and wants to create the vibe, brand and team culture that the Restaurant deserves, be it Just breakfast, dinner, functions, guests or for members of a local club. The ability to create an attractive consistent offering is critical driven by a strategy and implemented via the team and kept front and centre via social media and networks.
Dynamic, motivated and positive would be words that are used to describe you and the influence you have on others in your role in creating a flawless hosted dining or function experience.
There are several unique aspects to this role that will be discussed with suitable candidates who apply. Absolute discretion and confidentiality can be assured.
The role
Whilst you will report to the Owner, you will also be his colleague as you will be in the leadership role in his absence or when the situation requires. This is also part of the deliberate succession planning of the property for you to aspire toward the role of Share holder. The pathway is there and as such would suit a professional wishing to prove themselves and progress.
Ideal candidate:
Proud of the hospitality industry and career driven.
Solid business acumen and results driven.
Has been part of a start-up or transformational change of a property, multi outlet entity.
Is comfortable with leading or being in a team as a doer, be it in business development role, host or influencer via social media.
Effective in working with all stakeholders including Chefs, clients, owners and staff.
Lead and manage the complexity of client and guest experience with effective cost and payroll management.
Understands and delivers the different budget drivers clients have, but never compromises on quality or any aspect that will impact the brand and reputation of the property.
This is a challenging and very rewarding role in one with your efforts being very visible and tangible.
Closing date for applications is Thursday 15th February, however we would encourage interested candidates to express interest prior to this date as we will be engaging with candidates of interest as they are received.
An initial 3 month contract and A start-of R7000 remuneration contract based package will be negotiated with the successful candidate, with Target incentives. This will be reviewed after 3 months.
Essential Functions:
1. Hire, motivate, coach, counsel, discipline and train
all kitchen, restaurant, & Bar staff. Follow all
Business procedures for proper managing of employees, read
the Employee Policy Guide to ensure appropriate and
effective managerial skills and follow through.
2. Prepare employee schedules according to the business
forecast, an understanding of payroll, budget, guidelines and productivity
requirements.
3. Develop and implement food and beverage promotional
ideas
4. Develop, initiate and promote sales programs,
including up-selling, for use by all service personnel
5. Develop, implement and maintain service standards and
standard operating procedures
6. Coordinate with kitchen staff on the quality,
presentation and efficient flow of food products and
service
7. Establish and maintain a system of effective
communication with all employees to ensure they are
aware and prepared for daily activities and special
events
8. Handle and follow-through with all guest requests,
problems and concerns
9. Oversee inventories in Bar and restaurant
10.Establish and maintain good relationships with
vendors, maintain cooperative relationships with
community groups
11.Ensure adherence to safety and health regulations.
Conduct monthly employee safety meeting, follow
protocol for reporting workers injuries, fill out
appropriate incident reports & alcohol log. Provide a
safe environment for guests and employees.
12.Perform any other management duties that may be
assigned by the management or the Owners office
13.Inform and cooperate with general manager regarding
challenges and opportunities relating to food and
beverage operations.
14.Ensure cooperation and coordination with Kitchen
manager and catering events manager
15.Communicate the Owners vision and
core values to staff, visitors and community
