Restaurant Manager

SUMMARY:
The Restaurant Manager is responsible for the overall management of the restaurant, ensuring exceptional guest service, efficient daily operations, and the achievement of financial and operational objectives. The role includes leading and developing the restaurant team, maintaining high food and beverage standards, controlling costs, and creating a memorable dining experience for every guest.
 
Key Responsibilities
Restaurant Operations

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Ensure all service standards and operational procedures are consistently maintained.
• Coordinate restaurant opening and closing procedures.
• Monitor table turnover and seating arrangements to maximise efficiency.
• Ensure the restaurant is clean, well-maintained, and presented to the highest standard.
• Maintain an inviting atmosphere that reflects the establishment's brand.

• Deliver exceptional customer service and ensure a memorable dining experience.
• Welcome and engage with guests during service.
• Handle guest complaints professionally and implement effective service recovery.
• Monitor guest satisfaction and respond proactively to feedback.
• Build relationships with regular guests and VIP clientele.

• Recruit, train, supervise, and motivate restaurant staff.
• Prepare staff schedules and manage labour costs.
• Conduct regular performance reviews and ongoing coaching.
• Ensure staff comply with grooming, hygiene, and service standards.
• Foster a positive, professional, and team-oriented work environment.

• Work closely with the Executive Chef and kitchen team to ensure seamless service.
• Monitor food quality, presentation, and consistency.
• Ensure beverage service meets company standards.
• Assist in menu planning, promotions, and seasonal offerings.
• Monitor stock levels and coordinate ordering with suppliers where required.

• Manage departmental budgets and operational costs.
• Monitor food, beverage, and labour costs.
• Maximise revenue through upselling and promotional initiatives.
• Analyse sales reports and identify opportunities to improve profitability.
• Ensure accurate cash handling and end-of-day reconciliation.

• Oversee inventory management for food, beverages, and restaurant supplies.
• Conduct regular stock takes.
• Minimise wastage through effective stock rotation and portion control.
• Ensure proper storage and handling of all inventory.

• Ensure compliance with food safety, hygiene, and health regulations.
• Maintain a clean and safe restaurant environment.
• Ensure all licensing and legal requirements are met.
• Conduct regular health and safety inspections.

• Prepare operational reports and sales analysis.
• Monitor restaurant performance against KPIs.
• Maintain accurate staff records, stock records, and operational documentation.
• Assist with budgeting, forecasting, and planning.

POSITION INFO:
Minimum Requirements

• Grade 12 (Matric).
• Diploma or Degree in Hospitality Management, Food & Beverage Management, or a related field (preferred).
• Minimum 3–5 years' experience as a Restaurant Manager or in a senior supervisory role within a restaurant, hotel, lodge, or resort.
• Experience managing high-volume and/or fine dining operations is advantageous.

• Strong knowledge of restaurant and food & beverage operations.
• Experience with POS systems and restaurant management software.
• Knowledge of food costing, stock control, and inventory management.
• Understanding of budgeting and financial reporting.
• Proficiency in Microsoft Office (Word, Excel, Outlook).
• Knowledge of food safety and HACCP principles.
• Wine and beverage knowledge is advantageous.

• Strong leadership and people management skills.
• Excellent communication and interpersonal skills.
• Exceptional guest service and customer relationship management.
• Financial and commercial awareness.
• Strong organisational and time management abilities.
• Ability to multitask and perform under pressure.
• Problem-solving and conflict-resolution skills.
• High attention to detail and commitment to quality.

• Passion for hospitality and service excellence.
• Professional, confident, and well-presented.
• Positive attitude and strong work ethic.
• Calm and composed under pressure.
• Flexible and adaptable to changing operational needs.
• Results-driven with a hands-on management style.

• Guest satisfaction and customer feedback scores.
• Restaurant revenue and profitability.
• Food and beverage cost control.
• Labour cost management.
• Table turnover and service efficiency.
• Stock accuracy and waste reduction.
• Staff performance, training, and retention.
• Compliance with health, safety, and hygiene standards.
• Achievement of sales targets and upselling objectives.

• Based in a restaurant, hotel, lodge, or resort.
• Requires flexible working hours, including evenings, weekends, and public holidays.
• Fast-paced environment with prolonged standing and regular interaction with guests.
• May be required to oversee functions, private events, and peak service periods.