Restaurant Manager

Qualifications: valid driver's license, grade 12, formal tertiary Hospitality Management qualification (minimum NQF5), Experience & Knowledge: minimum of 3 years' experience in a leadership / management role, minimum of 3 years' experience in people development and training, diversity management and related personnel management efficiencies; plus, a working knowledge of current labour and other relevant legislation, experience with expense budgets, processes and controls (with exposure to annual budgeting and strategic planning); knowledge of principles and processes for providing customer and personal services, e.g. customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction, knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources, must be computer literate in normal MS Office packages. Skills & Abilities: strong leadership and interpersonal skills, effective communicator (active listening, social perceptiveness, effectively conveying information - verbally and in written form, etc.), effective coaching and mentoring skills; effective as a teacher, developer and motivator of people, results orientated / taking ownership - effective at monitoring performance of yourself, other individuals, or elements impacting on the work, to make improvements or take corrective action pro-actively, considering information and evaluating results to choose the best solution and solve problems, Critical thinking (logical problem solving), Mathematical reasoning ability, Time management / can plan and prioritise, Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.