Restaurant & Bar Manager - Protea Hotel Fire & Ice! by Marriott, Menlyn Pre at Marriott International

JOB SUMMARY

• The Restaurant and Bar Manager is responsible for the overall operation, profitability, and guest experience of the restaurant and bar. This role ensures high service standards, effective staff management, cost control, and compliance with health, safety, and liquor regulations.

Key Responsibilities

Operations Management

• Oversee day-to-day restaurant and bar operations to ensure smooth service.
• Maintain exceptional customer service standards at all times.
• Ensure opening and closing procedures are followed correctly.
• Monitor quality of food, beverage presentation, and service delivery.
• Handle guest complaints and resolve issues promptly and professionally.

Staff Management & Leadership

• Recruit, train, schedule, and supervise restaurant and bar staff.
• Conduct staff inductions, ongoing training, and performance evaluations.
• Foster a positive, motivated, and disciplined work environment.
• Manage staff attendance, discipline, and compliance with labour policies.
• Ensure adherence to company HR policies and labour legislation.

Financial & Cost Control

• Manage budgets, sales targets, and profitability.
• Control food, beverage, and labour costs.
• Monitor stock levels and oversee stock ordering, receiving, and stock counts.
• Analyse sales reports and implement strategies to increase revenue.
• Minimise wastage, pilferage, and operational losses.

Bar & Beverage Management

• Oversee bar operations including beverage quality, presentation, and service.
• Ensure responsible alcohol service in accordance with liquor laws.
• Manage beverage menus, pricing, and promotions.
• Maintain relationships with suppliers and negotiate pricing where applicable.

Customer Experience & Marketing

• Drive guest satisfaction and repeat business.
• Support marketing initiatives, events, promotions, and themed nights.
• Monitor guest feedback and online reviews; implement improvements.
• Build relationships with regular customers and corporate clients.

Health, Safety & Compliance

• Ensure compliance with hygiene, health, and safety regulations.
• Enforce food safety standards and cleaning procedures.
• Ensure compliance with liquor licensing laws and company policies.
• Conduct regular inspections and maintain compliance documentation.

Key Performance Areas (KPAs)

• Customer satisfaction and service quality
• Sales growth and profitability
• Cost control and stock management
• Staff performance and retention
• Compliance with legal and safety standards

Minimum Requirements Qualifications

• Diploma or Certificate in Hospitality Management or related field (advantageous)

Experience

• 3–5 years’ experience in restaurant and/or bar management
• Proven experience managing staff and controlling costs

Skills & Competencies

• Strong leadership and people management skills
• Excellent communication and interpersonal skills
• Financial acumen and understanding of cost controls
• Problem-solving and decision-making ability
• Knowledge of POS systems
• Ability to work flexible hours, including weekends and public holidays

Personal Attributes

• Customer-focused and service-driven
• Results-oriented and organised
• Calm under pressure
• Professional and well-presented

Working Conditions

• Shift-based work, including evenings, weekends, and public holidays
• Fast-paced hospitality environment