Responsibilities

Operational Management

• Oversee the full daily operations of the restaurant.

• Ensure adherence to brand standards, SOPs, and food safety regulations.

• Maintain high product quality and service excellence at all times.

• Manage opening and closing procedures.

• Ensure the store is audit-ready at all times.

Financial & Cost Control

• Drive sales growth and achieve monthly turnover targets.

• Control food cost, labour cost, and operating expenses.

• Manage stock ordering, stock rotation, and monthly stock takes.

• Minimise wastage and implement cost-saving initiatives.

• Analyse daily and weekly sales reports via Micros.

Staff Management

• Recruit, train, and develop team members and supervisors.

• Manage staff rosters in line with labour budgets.

• Conduct performance reviews and ongoing coaching.

• Handle IR matters in accordance with company policy and South African labour legislation.

• Foster a positive, motivated, and high-performance team culture.

Customer Service

• Ensure exceptional customer service standards are maintained.

• Resolve customer complaints effectively and professionally.

• Monitor service speed and operational efficiency during peak periods.