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  • Posted: Jun 11, 2024
    Deadline: Not specified
  • Never pay for any CBT, test or assessment as part of any recruitment process. When in doubt, contact us

    The Sun International brand has a proud legacy in the gaming, hospitality and entertainment sector. Its superior hotels and resorts portfolio makes it a recognized premium brand. The Sun International Group has a diverse portfolio of assets including world class five star hotels, modern and well located casinos, and some of the world’s premier resorts....
    Read more about this company


    Restaurant Mgr ~ Cry : PAL (Sun City ; Palace)

    Job Purpose

    Responsible for the effective day-to-day management of the restaurant outlet (including food and beverage service) and the management of the team with specific regard to achieving profitability, maximising operational efficiencies and productivities; maintaining the restaurant product and standards of operation; maximising customer satisfaction; controlling operating equipment and stock, and developing a competent team.


    • 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level


    • 5-6 years in the food and beverage industry of which at least 2 years experience in a supervisory role within the food and beverage environment

    Skills and Knowledge

    Core behavioural competencies

    • Planning
    • Motivating others / gaining co-operation
    • Decision-making
    • Training; coaching; keeping abreast of new developments in field
    • Analysing / Diagnosing performance of the outlet /product performance
    • Reviewing - Assessing feasibility; assessing compliance;efficiencies
    • Problem-Solving

    Technical / proficiency competencies

    • Food & Beverage Costing
    • Food & Beverage Product Knowledge
    • Speciality beverage knowledge – wine, barrister
    • Team Planning
    • Operational Management
    • Product Development
    • Stock control
    • Intermediate Computer Skills
    • Micros/Opera is preferred

    Key Performance Areas

    Business Plan Implementation

    • Develop outlet objectives and deliverables in line with Unit F&B strategy
    • Facilitate the communication and implementation of F&B deliverables for the outlet
    • Conduct risk analyses i.t.o impact on short term profit margins
    • Provide clear delegation of authority and accountability for deliverables
    • Manage and allocate people and operational resources
    • Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
    • Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

    Shift Management

    • Put in place staff scheduling and duty allocations to ensure maximum coverage
    • Handle shift briefings / handovers / shift reports
    • Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints,etc.
    • Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
    • Provides feedback and reports back to management on the performance and challenges within the restaurant
    • Manage the control of stock and operating equipment as per SOP for the outlet
    • Cash-ups at the end of the shift
    • Completes shift reports

    Restaurant Product Enhancement

    • Monitor service offering / products and pricing within restaurants
    • Make recommendations of improvements to the product and service offering
    • Compile and co-ordinate the food and beverage promotional calendar for the outlet
    • Monitor customer service standards in the outlet and identify any areas of concern
    • Conduct maintenance walkabouts for front of house and back of house areas
    • Monitor health, safety, hygiene and environmental elements in the outlet
    • Monitor the use and storage of OE
    • Monitor stock control and OE control processes
    • Investigate variances / discrepancies and take necessary action to correct

    F&B Standards & Governance

    • Monitor F&B standards and processes
    • Align practices with new legislative compliance around health, hygiene, safety and the environment
    • Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
    • Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
    • Encourage a waste management culture and ensure all staff are trained.
    • Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

    People Management

    • Manage staff conditions of employment, e.g. attendance, absenteeism, leave,adherence to policies and procedures
    • Manage productivities and payroll costs for the outlet
    • Identification of employee training needs
    • Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
    • Manage employee relations within the department
    • Staff communication and motivation
    • Performance contracting, reviews and development
    • Provides resources and removes obstacles to performance
    • Recruit and resource for talent for positions within the department
    • Onboarding of new staff members

    Budget management

    • Participate in the preparation of budget forecasts & controls for the outlet
    • Consolidate Capex requirements for specific outlets

    Guide and consolidate the completion of Cost of Sales reports including:

    • Theoretical COS per outlet for food & beverage respectively.
    • Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
    •  Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
    •  Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price
    • movements to minimize input cost fluctuations.
    •  Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS
    • Contribute to month-end financial commentary for the outlet

    Customer Relationship Management

    • Ensures that guests are treated with courtesy and respect at all times
    • Interact with guests and provide professional service standards and solutions
    • Handle any escalated complaints, disputes and suggestions as required
    • Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
    • Be present on the floor during service / promotions or functions
    • Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
    • Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
    • Shift handover ensures that staff have sufficient insights and information with regards
    • VIP customers visiting the property

    Method of Application

    Interested and qualified? Go to Sun International on to apply

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