Position: Restaurant Manager
To assist the Line Manager in planning, organizing and supervising all processes of the outlet and to provide hands-on support to food and beverage associates. Also to ensure the outlet provides quality service that is consistent with the SBU SOP to achieve maximum revenue and profit in line with the budgeted and forecasted projections.

Responsibilities:

• Ensure that all colleagues’ activities adhere to, and support the JA Resorts & Hotels quality standards at all times.
• Ensure the highest level of service and courtesy are provided to all guests.
• Ensure that an effective link is maintained between kitchen and service areas.
• Manage the level, consistency, and quality of table and/ or counter service of all menu items.