Manager (Restaurant)

Limpopo – Bright Placement

The Restaurant Manager oversees the daily operations of the restaurant, ensuring exceptional service, efficient workflow, and profitability. The role involves managing staff, coordinating with the kitchen, handling customer relations, and maintaining high standards of food quality, hygiene, and guest experience. Key Responsibilities operational Management supervise daily restaurant operations, including service, seating, reservations, and staff scheduling.Ensure smooth coordination between front-of-house and kitchen teams.Monitor service standards, food quality, and overall guest experience.Implement operational procedures and ensure compliance with policies.Staff Management recruit, train, and manage restaurant staff, including waiters, hosts, and supervisors.Conduct performance appraisals, coaching, and disciplinary action when required.Motivate staff to deliver excellent service and maintain a positive work environment.Customer Service handle guest inquiries, feedback, and complaints promptly and professionally.Ensure that guests receive personalized and attentive service.Maintain high levels of customer satisfaction and foster repeat business.Financial Management monitor sales, revenue, and operational costs to achieve profitability.Manage cash handling, billing, and POS systems.Assist in budgeting, stock management, and cost control.Health, Safety & Compliance ensure compliance with health, safety, and hygiene regulations.Conduct regular inspections of the restaurant, dining areas, and kitchen support areas.Train staff on safety procedures and food handling standards.Marketing & Promotion Support marketing initiatives, promotions, and special events to boost revenue.Collaborate with management on menus, pricing, and seasonal offerings.