Restaurant Manager / Hostess

SUMMARY:
Do you have experience managing high-end restaurants and delighting corporate clients?

Our client in the CBD is seeking a hands-on Front-of-House Manager with a sharp eye for detail and a passion for exceptional service.

Lead a team, deliver upmarket dining experiences, and make your mark in a prestigious, fast-paced environment. This is your chance to grow your career and make a lasting impact.

Monday – Friday (06:30 am-16:00pm)

POSITION INFO:
REQUIREMENTS

• Experience in the restaurant sector advantageous
• A pro-active nature with excellent planning and organising capabilities
• An eye for detail with good customer service skills
• Experience in word, excel
• A friendly, approachable disposition
• Experience working in a similar role and knowledge of working in health, safety & hygiene procedures
• Good communication skills, written and verbal
• The ability to motivate themselves and the team they lead

• Manage the efficient daily operation of the restaurant.
• Oversee the day-to-day running of the restaurant, including opening and closing procedures, staff management, and customer service.
• Supervise events when required.
• Manage unit revenue and costs in line with GP targets.
• Handle general administrative duties, including reporting and completion of forms and check sheets.
• Implement and maintain systems and operational controls.
• Serve as the main point of contact for the restaurant.
• Address customer queries and requests promptly and professionally.
• Ensure clients report favourable service interactions.
• Maintain the highest quality service standards and train staff where necessary.
• Conduct quality control checks on food to ensure it meets standard presentation and quality requirements.
• Minimise wastage wherever possible.
• Ensure hygiene, food safety, and quality standards are consistently met.
• Rectify non-conformances within required timeframes.
• Ensure all cleaning forms and check sheets are completed and submitted by relevant staff timeously.
• Ensure all departments are cleaned daily, including the main restaurant area, coffee bar, small kitchen, buffet area, and related equipment (coffee machines, grinders, ice machines, fridges, etc.).
• Supervise baristas, waiters, and other service staff to ensure high service standards.
• Monitor and review staff performance at stipulated intervals.
• Identify, plan, and implement staff training and development needs.
• Enforce discipline where required, administering verbal and written warnings when applicable.
• Practice effective communication across all staff levels.
• Maintain harmonious staff relationships and a positive working environment.
• Plan and review own activities and responsibilities (self-management).
• Provide feedback to the Catering Manager and Operations Manager as required.
• Ensure equipment is cared for, safeguarded, and faults are reported to maintenance promptly.
• Ensure adherence to standard systems and procedures, maintaining a neat and tidy restaurant environment at all times.