Restaurant Manager

Key Responsibilities:

The Outlet Manager will be responsible for overseeing the efficient and profitable operation of the outlet in line with Southern Sun Hotel strategies, brand standards, and guest expectations.

• Lead daily outlet operations and ensure exceptional guest service.
• Drive revenue through effective upselling of premium steaks, sides, wines, and beverages.
• Demonstrate strong knowledge of premium beef cuts, aging, cooking techniques, and beverage pairings.
• Manage food and beverage costs, inventory, portion control, and yield.
• Oversee specialty steakhouse operations, including grills, dry-aging, and table-side service.
• Lead, motivate, and develop the team while ensuring compliance with hygiene, HR, and service standards.
• Manage Micros POS, budgets, administration, and overall outlet profitability.
• build and maintain a working environment in which staff are fully trained, supportive of each other, motivated and competent.
• maintain the health, hygiene, and professional appearance of the restaurant area and all who work in it.
• effectively manage the restaurant's administration including meetings, action plans, preparation, equipment control, bookings, and budgets.
• fulfil service requirements promptly and with a positive approach.
• work as part of a team or individually to deliver high-quality standards