Restaurant Manager
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Overall Purpose:
To manage and coordinate the day-to-day operations of the Club’s restaurant and bar, ensuring efficient service delivery, high standards of member and guest experience, effective staff deployment, accurate billing, appropriate stock control, and compliance with approved service, hygiene and safety standards.
Minimum Qualifications & Experience
Requirement Minimum Requirement
- Academic Qualification Bachelor's Degree in Hospitality Management, Hotel Management, Food & Beverage Management, Business Administration or a related field.
- Professional Certification Relevant Food & Beverage, hospitality or customer-service certification will be an added advantage.
- Professional Membership Membership of a relevant hospitality professional body will be an added advantage.
- Restaurant and Bar Operations Knowledge of restaurant, bar and food-service operations.
- Customer Service Knowledge of member and guest service standards, complaint handling and service recovery.
- Food and Beverage Service Knowledge of service procedures, order management and appropriate presentation.
- POS and Billing Knowledge of POS, billing and payment processes.
- Stock and Supplies Knowledge of service-stock control, storage and basic inventory
- procedures. Hygiene and Safety Knowledge of food hygiene, sanitation and workplace health and safety requirements.
- Events and Functions Knowledge of restaurant and bar service requirements for events and functions.
- People Supervision Knowledge of staff deployment, supervision, coaching and performance monitoring.
- Experience Minimum of 2–4 years' relevant experience in restaurant, bar or Food & Beverage operations.