Job Title: Restaurant ManagerLocation: South Africa (City/Region as applicable)Department: Food & Beverage / HospitalityReports To: General Manager / Operations Manager Job Purpose:To oversee and manage all aspects of restaurant operations, ensuring high standards of food quality, service, hygiene, and guest satisfaction while optimizing profitability. The Restaurant Manager ensures smooth day-to-day functioning, leads staff, and implements strategies for continuous improvement. Key Responsibilities:Operations ManagementOversee daily restaurant operations including dining, kitchen, and bar areas.Ensure compliance with health, safety, and hygiene standards (HACCP and local regulations).Monitor and manage operational budgets, cost control, and revenue targets.Develop and implement standard operating procedures (SOPs) for service efficiency.Coordinate reservations, seating, and special events.Staff ManagementRecruit, train, supervise, and motivate restaurant staff.Conduct performance appraisals and provide ongoing feedback.Create staff schedules ensuring adequate coverage during peak periods.Foster a positive work environment and encourage teamwork.Customer ServiceEnsure guests receive exceptional service and handle complaints professionally.Monitor guest feedback and implement improvements based on insights.Maintain a strong presence on the restaurant floor to interact with guests.Financial ManagementTrack and analyze restaurant financial performance (sales, costs, and profitability).Implement cost-control measures (inventory, labor, and wastage management).Prepare and present reports to management on key performance indicators (KPIs).Marketing & PromotionsCollaborate with marketing team on promotional campaigns and events.Identify opportunities to increase revenue through upselling and specials.Monitor market trends and competitor activities to improve offerings. Qualifications & Experience:Minimum National Diploma or Degree in Hospitality Management, Business Adm...

Job Title: Restaurant Manager
Location: South Africa (City/Region as applicable)
Department: Food & Beverage / Hospitality
Reports To: General Manager / Operations Manager
 
Job Purpose:
To oversee and manage all aspects of restaurant operations, ensuring high standards of food quality, service, hygiene, and guest satisfaction while optimizing profitability. The Restaurant Manager ensures smooth day-to-day functioning, leads staff, and implements strategies for continuous improvement.
 
Key Responsibilities:
Operations Management
Oversee daily restaurant operations including dining, kitchen, and bar areas.
Ensure compliance with health, safety, and hygiene standards (HACCP and local regulations).
Monitor and manage operational budgets, cost control, and revenue targets.
Develop and implement standard operating procedures (SOPs) for service efficiency.
Coordinate reservations, seating, and special events.
Staff Management
Recruit, train, supervise, and motivate restaurant staff.
Conduct performance appraisals and provide ongoing feedback.
Create staff schedules ensuring adequate coverage during peak periods.
Foster a positive work environment and encourage teamwork.
Customer Service
Ensure guests receive exceptional service and handle complaints professionally.
Monitor guest feedback and implement improvements based on insights.
Maintain a strong presence on the restaurant floor to interact with guests.
Financial Management
Track and analyze restaurant financial performance (sales, costs, and profitability).
Implement cost-control measures (inventory, labor, and wastage management).
Prepare and present reports to management on key performance indicators (KPIs).
Marketing & Promotions
Collaborate with marketing team on promotional campaigns and events.
Identify opportunities to increase revenue through upselling and specials.
Monitor market trends and competitor activities to improve offerings.
 
Qualifications & Experience:
Minimum National Diploma or Degree in Hospitality Management, Business Administration, or related field.
At least 3–5 years of experience in restaurant management, preferably in a high-volume or upscale environment.
Proven track record of team leadership, guest satisfaction, and financial management.
 
Skills & Competencies:
Excellent leadership, communication, and interpersonal skills.
Strong financial acumen and budgeting skills.
Exceptional customer service orientation.
Ability to work under pressure and resolve conflicts efficiently.
Knowledge of health, safety, and hygiene standards.
Strong organizational and multitasking abilities.
 
Working Conditions:
Full-time position, including evenings, weekends, and public holidays as required.
Fast-paced and dynamic environment with direct interaction with guests and staff.