Assistant General Manager - Upmarket Restaurant - Johannesburg - Johannesburg
Hospitality Jobs Africa
Team Leadership and Management: Provide strong leadership and direction to the front of house and back of house teams. Foster a positive and collaborative work environment, promoting teamwork and professional growth. Conduct regular staff meetings and training sessions to ensure alignment with restaurant standards and goals. Operational Excellence: Ensure adherence to all safety and hygiene standards, including food safety protocols and cleanliness guidelines. Oversee the implementation of standard operating procedures (SOPs) for restaurant facilities, including opening, closing, and cleanliness procedures. Manage cash handling procedures, including petty cash and waiter cash-ups, with meticulous attention to detail. Guest Experience Management: Uphold the highest standards of service excellence, ensuring memorable dining experiences for our guests. Handle guest feedback, including compliments and complaints, with professionalism and efficiency. Maintain a welcoming and inviting environment, overseeing ambiance management and décor standards. Financial Management: Assist in developing and executing strategies to meet financial targets and control costs effectively. Monitor inventory levels, conduct stock counts, and implement rotation and storage practices to minimize waste and maximize profitability. Collaborate with the management team to plan and execute promotions, campaigns, and specialty offerings. Administrative Tasks: Manage rostering and scheduling of staff, ensuring adequate coverage for all shifts. Assist in the ordering and receiving of supplies, verifying accuracy and quality of products received. Prepare and analyze reports on key performance metrics, identifying areas for improvement and implementing solutions. Minimum 4 yrs experience in a management position Team Management, coordination and motivation Knowledge and practice of basic food safety and hygiene standards. Handling and oversight of SOPs with regards to the opening, closing and cleanliness of restaurant facilities. Cash Management, petty cash and waiter cash ups. Attendance, active participation and coordination of self and team in all relevant training sessions on & off site. Training, coaching and guidance to team and new hires. Inventory Management, stock counts, rotation, and storage practices Rostering and scheduling. Guest Experience Management - handling of compliments and complaints, environment and ambiance management. etc Plan for and execute projects such as campaigns and speciality offerings. Work with daily, weekly, monthly targets and find solutions to achieve these. Understanding and implementation of effective food cost control and management practises. ordering capturing and receiving of supplies Desired Qualities: Self Motivated Passion for service Results orientated Flexibility and willingness to work rotating shifts and step in to assist in all sections during busy service Effective communication and problem solving skills Ability to work alongside BOH and FOH to manage communications and teamwork Between 3 - 5 Years
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