General Restaurant Manager

• National Senior Certificate

• 3 - 5 years in a restaurant management role

• Proven success in building and managing profitable restaurants.
• Strong experience in end-to-end restaurant operations.
• Back of House functions including kitchen operations, stock, costing, compliance, and staff management.
• Leadership and staff development in both FOH and BOH environments.
• Supplier and inventory management.
• Health & Safety and compliance adherence.

• Operations management
• Cost and stock control
• Leadership and people management
• Excellent problem-solving and decision-making
• Knowledge of kitchen workflows, hygiene, and food safety standards

• Proficient in Afrikaans and English
• Own transport and valid driver’s license
• Able to work flexible hours, including weekends and evenings

• Oversee all daily operations of the restaurant
• Ensure high food quality and service standards
• Manage FOH and BOH coordination
• Maintain health and safety standards

• Monitor budgets and control costs
• Manage supplier relationships and procurement
• Implement strategies to increase profitability
• Ensure stock control and wastage management

• Training and development of staff
• Create a positive and productive team culture
• Lead by example with strong work ethic and values
• Staff scheduling and performance management
• Conflict resolution and team support

• Ensure excellent guest experience and satisfaction
• Handle customer feedback and complaints
• Ensure consistent service delivery
• Drive repeat business and brand reputation

• Ensure compliance with food safety regulations
• Maintain operational records and reports
• Manage maintenance and equipment servicing
• Ensure compliance with labor and operational laws
• Handle any audits or inspections

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