Restaurant Manager - Johannesburg Verfied

R 22k per month Johannesburg, Gauteng Johannesburg, Gauteng more than 14 days ago 14-07-2014 4:01:41 PM
11-08-2014 4:01:41 PM
Restaurant Manager, JHBR22 000 + benefitsJohannesburgThis exquisite hotel urgently seeks an experienced Restaurant Manager to join their team. The Restaurant Manager oversees all facets of the restaurant. The manager must maintain and control a high level of guest service. This is achieved by ensuring consistent and thoughtful service, demonstrated by the restaurant staff. The manager is also responsible for the hiring, training, supervising, and disciplining of the staff. We are looking for individuals who have a thorough knowledge of guest service, cost control, labor control, menu writing, merchandising and accounting. 2-3 years previous employment in a related position. Main Duties and Responsibilities
To quickly assess guests' needs and flexes style appropriately.To build and maintain guest rapport throughout service.To effectively handle guest complaints and compliments.
Quality Assurance
To thoroughly understand quality standards in food presentation, beverage and service and implement them.To ensure and maintain consistent standards through day to day communication, daily briefings and on-going training.To maintain an ‘even-flow’ of guests throughout the restaurant (e.g. staggering reservations, guest distribution).the department to differentiate from the competition, motivate employees, encourage new business and help up-selling.
Service Management
To demonstrate through knowledge and abilityTo sense guest needs and quickly respond to maximum satisfaction (i.e. service co-ordination and timely execution).To co-ordinate resources for ‘special events’.To confidently recommend wine selection to match menu items and guest preferences.To be vigilantly attentive to service details and product quality.
Merchandising
To confidently merchandise food, wine, beverage and special features of the Restaurant.To develop new ideas for product and equipment enhancement.To ensure that selling skills are being used by all managers including Bartender and that these are efficiently communicated to the line employees..
Cost Control
To develop and implement with the Executive Chef and the Food and Beverage Manager, methods for controlling wastage.To schedule employees in accordance with labour standards and business levels.To review monthly profit and loss statements for each outlet and establish necessary actions to correct negative variances as applicable.

Recruiter: HotelJobs