Restaurant General Manager

Restaurant General Manager requiredin Plettenberg Bay.

A vacancy for a Restaurant General Manager in Plettenberg Bay. Must have a passion for hospitality and proven track record.

Minimum Requirements:

• Grade 12 or equivalent and/or Hospitality Management can be an advantage.
• Industry Certifications: Relevant Certifications in areas like food safety and cost controls is beneficial.
• Valid drivers licence and own vehicle.
• Experience: A minimum of 3-5 years in a managerial role, preferably within high-volume environments, is essential.
• Leadership and Delegation: Strong capabilities in leading and delegating tasks to foster a dynamic and motivated team.
• Motivational Skills: The ability to inspire and motivate team members is crucial for maintaining a positive work atmosphere.
• Communication: Excellent interpersonal and communication skills are vital for effective interactions with staff, customers, and vendors.
• Problem-Solving: The capability to quickly identify and resolve operational challenges is a key requirement.
• Financial Acumen: A solid understanding of budgeting, financial planning, and cost control is necessary for effective financial management.
• Operational Expertise: In-depth knowledge of restaurant operations, including inventory management, vendor relationships, and adherence to health and safety regulations.
• Customer Service Focus: A strong commitment to providing exceptional guest experiences and ensuring high levels of customer satisfaction.
• Adaptability: The ability to adjust to changing environments and demands within the restaurant industry.
• Computer Proficiency: Familiarity with POS systems and proficiency in relevant software such as MS Word and Excel.

Key Responsibilities:

• Staff Management: Oversee the hiring, training, scheduling, and performance evaluation of restaurant staff to ensure a well-functioning team.
• Financial Management: Effectively manage budgets, control costs, and ensure the overall profitability of the restaurant.
• Operational Oversight: Supervise all aspects of restaurant operations, from food preparation to customer service, ensuring seamless execution.
• Customer Service: Guarantee a positive and memorable dining experience for all guests by maintaining high service standards.
• Marketing and Sales: Create and implement marketing strategies aimed at attracting and retaining customers, thereby boosting sales.
• Quality Control: Uphold high standards of food quality and service to ensure customer satisfaction and loyalty.