Restaurant Manager

SUMMARY:
We are seeking an experienced and dynamic Restaurant Manager to oversee the daily operations of our restaurant and ensure exceptional guest experiences. The successful candidate will be responsible for managing staff, driving service excellence, maintaining operational standards, and maximizing profitability while creating a welcoming and professional dining environment.

POSITION INFO:
Employment Type: Full-Time 
Salary: R 28 000 basic salary plus benefits 
Location: Sandton, Johannesburg 
Industry: Hospitality & Tourism 
 
Minimum Requirements 

• Grade 12 / Matric.  

• Diploma or Degree in Hospitality Management, Food & Beverage Management, or a related field (advantageous).  

• Minimum 3–5 years' experience in a Restaurant Manager role within a hotel, restaurant, or hospitality environment.  

• Strong knowledge of food and beverage operations.  

• Experience with stock control, cost management, and budgeting.  

• Proficient in Microsoft Office and restaurant POS systems.  

• Excellent leadership, communication, and interpersonal skills.  

• Strong problem-solving and decision-making abilities.  

• Ability to work flexible hours, including weekends, public holidays, and shifts. 

• Oversee the day-to-day operations of the restaurant, ensuring smooth and efficient service.  

• Ensure compliance with company policies, hospitality standards, and health and safety regulations.  

• Monitor food and beverage quality, presentation, and service standards.  

• Manage restaurant opening and closing procedures.  

• Ensure cleanliness, hygiene, and maintenance standards are consistently upheld.  

• Address guest concerns and resolve complaints promptly and professionally.  

• Recruit, train, coach, and develop restaurant staff.  

• Prepare and manage staff schedules in line with operational requirements.  

• Conduct performance evaluations and provide ongoing feedback.  

• Foster a positive and motivated team culture.  

• Ensure staff comply with company grooming, uniform, and service standards.  

• Monitor and control restaurant costs, including labour, food, and beverage expenses.  

• Manage stock control, inventory counts, and ordering processes.  

• Analyze sales reports and identify opportunities to increase revenue and profitability.  

• Assist in the preparation and management of budgets.  

• Ensure accurate cash handling and reconciliation procedures.  

• Deliver outstanding guest service and maintain high customer satisfaction levels.  

• Build strong relationships with guests and encourage repeat business.  

• Monitor guest feedback and implement improvements where necessary.  

• Ensure all guest interactions reflect the hotel's commitment to excellence.  

• Ensure compliance with food safety, health, and safety legislation.  

• Maintain accurate operational records and reports.  

• Conduct regular audits and inspections to ensure standards are met.  

• Liaise with suppliers and internal departments to support efficient operations.