Restaurant Manager at Bollard Consulting Limited

• Our client, in the Hospitality sector seeks to hire a Restaurant Manager. The successful candidate will manage, direct and organize restaurant operations to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.

Responsibilities

• Assists in the management of the day to day operation of the Restaurant staff, leading by example, to achieve the highest level of guest satisfaction
• Inventory management – Order and manage food, drinks and supplies, keep track and minimize wastage, ensure all supplies meet quality standards.
• Quality control – Oversee food preparation and presentation, maintain cleanness and hygiene standards, ensure compliance with health and safety regulations.
• Participate in the development of the annual budget for the restaurant; develop short and long term financial operating plans.
• Researches, recommends, and introduces methods, products and services to improve the service delivery system as it relates to the Restaurant.
• Uses Point of Sale (POS) equipment to its maximum effectiveness enhancing the guest’s experience and enforcing all operations policies and procedures
• Participates in pricing strategies when menus are reviewed to maintain departmental food costs
• Provides required tools, equipment and support to team members for the smooth execution of service delivery
• Monitors and maintains service delivered according to the Policies and Procedures Manual
• Assists the Operations Manger in administrative duties including but limited to reports and check lists
• Communicates fire, emergency and health and safety procedures in conformance with the laws having jurisdiction
• Performs tasks and projects assigned by management

Knowledge, Skills & Abilities

• Diploma in Hospitality / Tourism Management from a recognized institution; A relevant degree will be an added advantage
• At least five years experience in a similar role. Hotel restaurant management experience preferred.
• Experience with supervision of employees required.
• Food safety management system awareness
• Good Training Skills, with ability to appraise, manage people and prepare budgets
• Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
• Strong leadership, communication, organizational and technical skills.
• Ability to communicate in English, both orally and in writing, with guests and employees.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.