Restaurant Manager at Helderberg Personnel

Purpose of the Role: 

• To oversee the daily operations of the restaurant, ensuring high standards of service, quality control, staff management, and customer satisfaction.

Key Responsibilities Include but are not limited to:

Operations & Administration:

• Prepare weekly shift rosters and manage restaurant cash-ups
• Oversee service quality, ambiance, and overall customer experience
• Monitor stock levels, place orders, and conduct inventory counts
• Ensure property maintenance and report issues promptly
• Respond promptly to emails from directors, clients, and suppliers

Customer Service & Quality Control:

• Manage guest relations, handle complaints, and monitor TripAdvisor reviews
• Ensure food presentation, service, and hygiene meet high standards
• Train staff on service etiquette, attire, and menu knowledge
• Advise customers on menu and wine choices, promote wine sales

Staff Management & Training:

• Recruit, train, and manage restaurant staff
• Conduct on-the-job training and enforce policies
• Organize shifts and ensure team efficiency

Beverage & Wine Management:

• Maintain an updated wine and beverage list
• Train staff on wine pairings and sales techniques
• Oversee stock control, inventory, and supplier returns
• Ensure wine cellar is well-organized and maintained

Criteria:

• Experience in restaurant management, hospitality, or a similar role
• Strong leadership, customer service, and problem-solving skills
• Excellent knowledge of food safety, hygiene, and health regulations
• Excellent computer skills and experience in hospitality POS and CRM systems
• Wine expertise and ability to train staff on wine pairings
• Excellent communication and organizational skills
• Fluent in the English language