At PORTERHOUSE HOSPITALITY GROUP, we strive to provide stellar dining experiences. We are seeking an experienced restaurant manager who can oversee day-to-day operations, hire and train qualified staff members, and maintain high food standards. The restaurant manager will also be responsible for developing a positive brand image through consistent customer service and a strong understanding of restaurant protocol. With professionalism and a positive attitude, they will help contribute to the growth and popularity of our restaurant, as well as the long-term success of our employees.
If you are seeking for sponsorship then The Porterhouse Hospitality Group will provide the visa sponsorship for the successful candidates.

SKILLS AND QUALIFICATIONS

• Proven work experience in a restaurant setting
• At least three (3) years’ experience in hospitality management.
• Demonstrated customer service skills
• Understanding of financial management
• Strong knowledge of restaurant management software
• Ability to memorize and explain the restaurant’s menu
• Willingness to work flexible hours

PREFERRED QUALIFICATIONS

• Clear verbal communication skills
• Minimum of Diploma in Hospitality
• Organization skills
• Ability to stand and walk for long periods of time
• Clear attention to detail
• Problem-solving skills
• Knowledge of current food and beverage trends
  Job Type: Full-time
  Pay: $70,000.00 – $80,000.00 per year
  Work Location: In perso

OBJECTIVES OF THIS ROLE

• Oversee restaurant operations and ensure a smooth flow
• Maintain a positive restaurant culture
• Create work schedules that align with the restaurant’s needs
• Ensure proper compliance with restaurant hygiene regulations
• Train new employees to help them meet the restaurant’s expectations
• Interact with diners and build positive rapport with different types of people

RESPONSIBILITIES

• Manage and keep up smooth restaurant operations
• Supervise both kitchen staff and waitstaff, providing necessary feedback
• Plan menu in consultation with Chef & report directly to owner.
• Implement, execute and maintain outstanding levels of service, creating a benchmark for the wider team and inspiring and leading them to operate and deliver to the same standards.
• Maintain stock control procedures with exceptional accuracy, including purchasing and pricing of goods according to budget.
• Take reservations, greet guests and assist in taking orders
• Communicate with diners and mitigate potential conflicts
• Maintain the venues cleanliness and maintenance to the highest standard
• Organize and take stock of restaurant supplies