Restaurant Manager

Sun International · Cape Town, Western Cape

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Are you passionate about hospitality, love creating exceptional guest experiences, and have a natural flair for leadership? We're looking for an enthusiastic and experienced Restaurant Manager to join our dynamic team at InterContinental Table Bay Cape Town!
Bring your leadership, passion, creativity, and commitment to service excellence and inspire your team to create memorable dining experience.

Job Description

Job Purpose

Responsible for the effective day-to-day management of the restaurant outlet including food and beverage service and the management of the team with specific regard to achieving profitability, maximising operational efficiencies and productivities; maintaining the restaurant product and standards of operation; maximising customer satisfaction; controlling operating equipment and stock, and developing a competent team.

Key Performance Areas

Business Plan Implementation

Develop outlet objectives and deliverables in line with Unit F&B strategy
Facilitate the communication and implementation of F&B deliverables for the outlet
Conduct risk analyses i.t.o impact on short term profit margins
Provide clear delegation of authority and accountability for deliverables
Manage and allocate people and operational resources
Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit

Shift Management

Put in place staff scheduling and duty allocations to ensure maximum coverage
Handle shift briefings / handovers / shift reports
Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
Report and resolve any issues experienced
Manage the control of stock and operating equipment as per SOP for the outlet
Cash-ups at the end of the shift
Completes shift reports

Restaurant Product Including food and beverage

Monitor service offering / products and pricing within restaurants
Make recommendations of improvements to the product and service offering
Compile and co-ordinate the food and beverage promotional calendar for the outlet
Monitor customer service standards in the outlet and identify any areas of concern
Conduct maintenance walkabouts for front of house and back of house areas
Monitor health, safety, hygiene and environmental elements in the outlet
Monitor the use and storage of OE
Monitor stock control and OE control processes
Investigate variances / discrepancies and take necessary action to correct

F&B Standards & Governance

Monitor F&B standards and processes
Align practices with new legislative compliance around health, hygiene, safety and the environment
Implement sufficient control measures including systems and processes & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
Encourage a waste management culture and ensure all staff are trained.

People Management and Development

Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
Manage productivities and payroll costs for the outlet
Identification of employee training needs
Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
Manage employee relations within the department
Staff communication and motivation
Performance contracting, reviews and development
Provides resources and removes obstacles to performance

Financial Control

Budget and forecasts for the outlet
Motivate and manage Capex requirements for the outlet
Authorise spend in line with budget
Drive and report on Cost of Sales for the outlet including
Theoretical COS for the outlet for food & beverage respectively.
Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
Cost control – manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
Contributes to month-end financial reports

Customer Relationship Management

Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
Handle and resolve any guest special requests, queries or complaints
Shift hand over ensures that staff can provide customers with relevant service
Understand, record and implement special requirements for return guests and VIPs

Stakeholder relationship management

Attends meeting as per schedule
Informs department / staff of information required to perform the duties and restaurant operation effectively
Communicates department's objectives, standards and operating procedures to internal and external service providers as per SLA
Communicates any special guest requirements or events to other relevant operating departments
Provides feedback and reports back to management on the performance and challenges within the restaurant

Job Requirements

Education

Grade 12
3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

5-6 years in the food and beverage industry of which at least 2 years' experience in a supervisory role within the food and beverage environment

Work conditions and special requirements

Ability to work shifts that meet operational requirements
Physically able to move operating equipment
Have an open attitude to perform similar functions in alternative outlets due to operational requirement

Skills and Knowledge