Restaurant Manager

Key Responsibilities
- Manage and oversee all daily restaurant operations to ensure smooth and efficient
service.
- Lead, supervise, and motivate front and back-of-house teams to achieve operational
excellence.
- Recruit, train, coach, and develop employees to maintain high-performance
standards.
- Prepare and manage staff schedules, attendance, and labour costs.
- Ensure exceptional customer service and promptly resolve guest complaints and
concerns.
- Monitor food quality, presentation, consistency, and service standards at all times.
- Maintain high standards of cleanliness, hygiene, and food safety throughout the
restaurant.
- Conduct regular inspections to ensure compliance with health, safety, and company
regulations.
- Manage stock ordering, inventory levels, supplier relationships, and stock control
procedures.
- Conduct regular stock takes and implement measures to minimise wastage and
shrinkage.
- Monitor and control operating expenses, food costs, and labour costs to maximise
profitability.
- Oversee daily cash handling, cash-ups, banking, and point-of-sale procedures.
- Analyse sales performance and implement strategies to increase revenue and
customer satisfaction.
- Prepare and submit operational, financial, and performance reports as required.
- Ensure all company policies, procedures, and service standards are consistently
followed.
- Identify operational challenges and implement effective solutions to improve
efficiency.
- Support marketing, promotional, and sales initiatives to drive business growth.
- Maintain a positive workplace culture that encourages teamwork, accountability, and
continuous improvement.
48 Boschkloof, Pacaltsdorp Reg: 2015/323305/0(***)***-****5
George Y. Meyer-Jagger (***)***-****
- Manage disciplinary matters, performance management, and employee relations in
line with company policies.
- Ensure the restaurant is fully prepared for service and operating at optimum
standards at all times.
Minimum Requirements
- Grade 12 (Matric).
- Valid Drivers license
- Relevant hospitality or restaurant management qualification advantageous.
- Minimum 3–5 years' experience in a restaurant management role.
- Strong leadership and people management skills.
- Excellent customer service and communication abilities.
- Experience with stock control, budgeting, and cost management.
- Ability to work flexible hours, including weekends and public holidays.
- Computer literacy and experience with POS systems.
Key Competencies
- Leadership and team development
- Strong organisational skills
- Problem-solving ability
- Attention to detail
- Financial acumen
- Customer-focused approach
- Ability to work under pressure
- Excellent time management