General Manager
Job Location:
Durban - South Africa
Salary:
Experience Required:
Posted:
Application Deadline:
Vacancies:
Job Summary
The successful candidate will be responsible for overseeing the full restaurant operation ensuring exceptional customer service operational efficiency profitability compliance and strong team leadership across both Front and Back of House departments.
- Manage the day-to-day operations of the restaurant ensuring the prompt and efficient service of all meals beverages functions and guest experiences to required company standards.
- Maintain profitability through effective cost control measures including stock issuing controls sales analysis cash checks menu costings and operational monitoring.
- Ensure consistently high levels of customer service and guest satisfaction with a strong focus on maintaining positive customer reviews and social media reputation.
- Ensure the restaurant bar areas cloakrooms and guest facilities are always clean well maintained and presented to a high standard including table settings and overall ambience.
- Monitor restaurant operations continuously to identify operational challenges service gaps and opportunities for improvement.
- Lead manage mentor and develop restaurant staff to ensure professional friendly and efficient customer service at all times.
- Ensure all staff are correctly trained properly groomed and aligned with company service standards and operational procedures.
- Oversee staffing levels scheduling and labour controls to ensure operational efficiency while remaining within approved staffing budgets.
- Ensure all consumables and non-consumables are ordered stored controlled and issued correctly.
- Maintain maximum security across all operational areas and ensure staff understand and comply with all security procedures and key controls.
- Ensure compliance with company standards food safety regulations hygiene requirements liquor licensing regulations and all statutory requirements.
- Handle customer complaints professionally and timeously ensuring effective resolution and customer retention.
- Manage emergency procedures relating to theft burglary fire and evacuation protocols.
- Ensure accurate and timeous submission of reports operational administration budgeting information and other management requirements.
- Conduct regular stock takes and implement corrective measures where variances occur.
- Ensure an effective table reservation and guest management system is maintained.
- Maintain a visible management presence throughout the restaurant bars and function areas while building strong relationships with customers and staff.
- Conduct regular staff meetings performance reviews coaching sessions and on-the-job training initiatives.
- Identify training and development needs within the team and ensure ongoing staff development.
- Manage employee relations matters fairly and professionally including discipline grievances and performance management.
- Support succession planning and internal staff development by promoting internal growth opportunities wherever possible.
- Attend management meetings and contribute to operational planning and business improvement initiatives.
- Minimum 5 years experience in a senior restaurant or hospitality management role.
- Strong understanding of restaurant operations stock control budgeting and cost management.
- Excellent leadership and people management skills.
- Strong customer service and guest relations experience.
- Knowledge of food safety hygiene standards and liquor licensing regulations.
- Ability to work under pressure in a fast-paced hospitality environment.
- Excellent communication problem-solving and organisational skills.
- Strong administrative and reporting abilities.
- Computer literacy is essential.
- Own reliable transport preferred.
Required Skills:
At least 5 years experience in a four/ five-star hotel as either Executive Chef or Senior Sous . Chef. Exceptional cooking skills with emphasis on high quality dishes conference menus room service menus food ideas for promotional offers seasonal menu ideas. Menu planning costing innovation and promotional skills. Stock Control to ensure maximum efficiency. Hygiene and Safety Control.
Required Education:
At least 5 years experience in a four/ five-star hotel as either Executive Chef or Senior Sous .Chef. Exceptional cooking skills with emphasis on high quality dishes conference menus room service menus food ideas for promotional offers seasonal menu ideas. Menu planning costing innovation and promotional skills. Stock Control to ensure maximum efficiency. Hygiene and Safety Control.
