General Manager

• Manage the day -to -day operations of the restaurant, ensuring the prompt and efficient service of all meals, beverages, functions, and guest experiences to required company standards.
  
• Maintain profitability through effective cost control measures, including stock issuing controls, sales analysis, cash checks, menu costings, and operational monitoring.
  
• Ensure consistently high levels of customer service and guest satisfaction, with a strong focus on maintaining positive customer reviews and social media reputation.
  
• Ensure the restaurant, bar areas, cloakrooms, and guest facilities are always clean, well maintained, and presented to a high standard, including table settings and overall ambience.
  
• Monitor restaurant operations continuously to identify operational challenges, service gaps, and opportunities for improvement.
  
• Lead, manage, mentor, and develop restaurant staff to ensure professional, friendly, and efficient customer service at all times.
  
• Ensure all staff are correctly trained, properly groomed, and aligned with company service standards and operational procedures.
  
• Oversee staffing levels, scheduling, and labour controls to ensure operational efficiency while remaining within approved staffing budgets.
  
• Ensure all consumables and non -consumables are ordered, stored, controlled, and issued correctly.
  
• Maintain maximum security across all operational areas and ensure staff understand and comply with all security procedures and key controls.
  
• Ensure compliance with company standards, food safety regulations, hygiene requirements, liquor licensing regulations, and all statutory requirements.
  
• Handle customer complaints professionally and timeously, ensuring effective resolution and customer retention.
  
• Manage emergency procedures relating to theft, burglary, fire, and evacuation protocols.
  
• Ensure accurate and timeous submission of reports, operational administration, budgeting information, and other management requirements.
  
• Conduct regular stock takes and implement corrective measures where variances occur.
  
• Ensure an effective table reservation and guest management system is maintained.
  
• Maintain a visible management presence throughout the restaurant, bars, and function areas while building strong relationships with customers and staff.
  
• Conduct regular staff meetings, performance reviews, coaching sessions, and on -the -job training initiatives.
  
• Identify training and development needs within the team and ensure ongoing staff development.
  
• Manage employee relations matters fairly and professionally, including discipline, grievances, and performance management.
  
• Support succession planning and internal staff development by promoting internal growth opportunities wherever possible.
  
• Attend management meetings and contribute to operational planning and business improvement initiatives.
  

Requirements

• Minimum 5 years’ experience in a senior restaurant or hospitality management role.
  
• Strong understanding of restaurant operations, stock control, budgeting, and cost management.
  
• Excellent leadership and people management skills.
  
• Strong customer service and guest relations experience.
  
• Knowledge of food safety, hygiene standards, and liquor licensing regulations.
  
• Ability to work under pressure in a fast -paced hospitality environment.
  
• Excellent communication, problem -solving, and organisational skills.
  
• Strong administrative and reporting abilities.
  
• Computer literacy is essential.
  
• Own reliable transport preferred.