Operations Manager (Specialty Brands) at Spur Corporation

Minimum Requirements    

• Grade 12
• Tertiary Qualification in Business Management or similar( degree, diploma, or national certificate)
• Studies in Hospitality – advantageous
• Valid driver's license

Skills & Competencies:

• Computer literate (MS office, Excel, Outlook, Word, Teams, Video conferencing)
• Exceptional Interpersonal and communication skills and the ability to work with people - Relationship Management
• The ability to have difficult and crucial conversations and manage and resolve conflict.
• Outstanding organisational and leadership skills
• Decision making and problem solving.
• Strong at implementing systems and procedures that would ensure business continuity.
• Analytical skills
• Deciding and initiating action                              
• Leading and Supervising
• Adhering to principles and values
• Planning and Organising
• Delivering Results and Meeting Customer Expectations
• Following Instructions and Procedures
• Coping with Pressures and Setbacks
• Entrepreneurial and Commercial Thinking
• The ability to foster and nurture a culture of having joy and pride in the work we deliver.
• Building strong teams upon the foundations of trust and acceptance
• Service orientated, committed, caring and respecting others.
• Display a high level of working with integrity.                              
• Tough minded, resilient, determined, persevering - Crucial ability.                              
• An interest and ability to work with people from diverse backgrounds and to have the ability to treat them fairly and equally.
• Demonstrate a high level of patience and tolerance to develop subordinates and team members.

Duties and Responsibilities    

• 5years senior management experience in fine / casual dining
• Hands on running of a restaurant - as an Operator focussing operations management - Front and Back of House 
• Hands on Kitchen and Grill experience (meat cuts, food preparation etc)
• In-depth understanding of procedures and general operation standards
• In depth understanding of Menu engineering / Food cost principles
• In depth understanding of procurement processes and procedures
• Understanding Stock control in the restaurant environment
• Production handovers and planning
• Planning and Organising of employee shifts and resources
• Understanding the complexities of Restaurant service - Front of House
• Understandanding Financials - Budgets and Forecasts, Turnover, PL, Balance sheet etc
• Understanding of the use of technology in the Restaurant environment and applying expertise to understand and use information to increase turnover, improve operational standards and performance
• Understanding customer behaviour, managing and resolving customer requests, complaints etc
• Understanding branding and marketing of a restaurant business and marketing principles
• Training and development of all employees across all levels within the restaurant environment
• Human Resources management (basic principles and legislative requirements
• Knowledge of international trends