Announced
05/11/20241 day ago
Job Status
Full Time
Job Type
Employee
Expiration Date
11/11/2024 5 days left
Job Category
Job Location
43 ROYALT CASTLE, KOKOMLEMLE
Job Title
Restaurant ManagerJob Presentation
Operational Management
Oversee Daily Operations: Manage the daily operations of the restaurant to ensure a smooth workflow and high-quality service.
Ensure Compliance: Ensure compliance with health and safety regulations, food safety standards, and local laws.
Inventory Management: Monitor and manage inventory levels, including food, beverages, and supplies. Place orders as necessary to prevent shortages.
2. Staff Management
Hiring and Training: Recruit, train, and supervise restaurant staff, including servers, cooks, and kitchen staff, to maintain service standards.
Scheduling: Create staff schedules to ensure adequate coverage during peak hours while managing labor costs.
Performance Management: Conduct performance evaluations, provide feedback, and develop staff through training and mentorship.
3. Customer Service
Enhance Guest Experience: Ensure a high level of customer satisfaction by addressing guest complaints and feedback promptly and professionally.
Build Relationships: Develop strong relationships with customers to encourage repeat business and loyalty.
4. Financial Management
Budgeting: Develop and manage the restaurant’s budget, including forecasting sales and controlling expenses.
Financial Reporting: Analyze financial reports, including profit and loss statements, to make informed business decisions.
Cost Control: Implement cost control measures to maximize profitability while maintaining quality standards.
5. Marketing and Promotion
Marketing Strategies: Develop and implement marketing and promotional strategies to attract customers and boost sales.
Social Media Management: Manage the restaurant’s online presence and engage with customers through social media platforms.
6. Menu Management
Menu Development: Collaborate with chefs to create and update the menu, ensuring it aligns with customer preferences and seasonal ingredients.
Pricing Strategy: Establish pricing strategies for menu items based on cost analysis and market trends.
7. Quality Control
Food Quality Assurance: Monitor food preparation and presentation to ensure consistency and quality standards are met.
Health and Safety Standards: Regularly inspect the restaurant to ensure cleanliness and adherence to health and safety protocols.
8. Conflict Resolution
Handle Issues: Address conflicts or issues that arise among staff or with customers effectively and professionally.
Crisis Management: Be prepared to manage any emergencies or unexpected situations that may arise in the restaurant.
9. Reporting and Administration
Record Keeping: Maintain accurate records of sales, inventory, and employee performance.
Supplier Management: Build and maintain relationships with suppliers and negotiate contracts for the procurement of goods.
10. Community Engagement
Local Networking: Engage with the local community through events, sponsorships, or partnerships to promote the restaurant.
Feedback Collection: Regularly gather customer feedback to identify areas for improvement and enhance overall service quality.
Working Experience: 3 - 5 Years
Education: First Degree
Oversee Daily Operations: Manage the daily operations of the restaurant to ensure a smooth workflow and high-quality service.
Ensure Compliance: Ensure compliance with health and safety regulations, food safety standards, and local laws.
Inventory Management: Monitor and manage inventory levels, including food, beverages, and supplies. Place orders as necessary to prevent shortages.
2. Staff Management
Hiring and Training: Recruit, train, and supervise restaurant staff, including servers, cooks, and kitchen staff, to maintain service standards.
Scheduling: Create staff schedules to ensure adequate coverage during peak hours while managing labor costs.
Performance Management: Conduct performance evaluations, provide feedback, and develop staff through training and mentorship.
3. Customer Service
Enhance Guest Experience: Ensure a high level of customer satisfaction by addressing guest complaints and feedback promptly and professionally.
Build Relationships: Develop strong relationships with customers to encourage repeat business and loyalty.
4. Financial Management
Budgeting: Develop and manage the restaurant’s budget, including forecasting sales and controlling expenses.
Financial Reporting: Analyze financial reports, including profit and loss statements, to make informed business decisions.
Cost Control: Implement cost control measures to maximize profitability while maintaining quality standards.
5. Marketing and Promotion
Marketing Strategies: Develop and implement marketing and promotional strategies to attract customers and boost sales.
Social Media Management: Manage the restaurant’s online presence and engage with customers through social media platforms.
6. Menu Management
Menu Development: Collaborate with chefs to create and update the menu, ensuring it aligns with customer preferences and seasonal ingredients.
Pricing Strategy: Establish pricing strategies for menu items based on cost analysis and market trends.
7. Quality Control
Food Quality Assurance: Monitor food preparation and presentation to ensure consistency and quality standards are met.
Health and Safety Standards: Regularly inspect the restaurant to ensure cleanliness and adherence to health and safety protocols.
8. Conflict Resolution
Handle Issues: Address conflicts or issues that arise among staff or with customers effectively and professionally.
Crisis Management: Be prepared to manage any emergencies or unexpected situations that may arise in the restaurant.
9. Reporting and Administration
Record Keeping: Maintain accurate records of sales, inventory, and employee performance.
Supplier Management: Build and maintain relationships with suppliers and negotiate contracts for the procurement of goods.
10. Community Engagement
Local Networking: Engage with the local community through events, sponsorships, or partnerships to promote the restaurant.
Feedback Collection: Regularly gather customer feedback to identify areas for improvement and enhance overall service quality.
Working Experience: 3 - 5 Years
Education: First Degree
Requirements
- DEGREE IN HOSPITALITY
JOB BY
