Area Manager

Status Staffing; Wes-Kaap; On-site; ZAR 406,000 - 487,000; Full time

Job summary

Status Staffing in the hospitality sector is seeking an experienced Area Manager to oversee multiple restaurants in the Western Cape. The role requires driving consistency in service, standards, and profitability across all sites.

You will lead restaurant management teams, mentor leaders, and ensure compliance with health, safety, and quality controls while reporting on performance and opportunities for improvement.

Qualifications

• 3–5+ years’ experience in restaurant or hospitality management.
• At least 2 years’ experience in a multi-site, Area Manager, Regional Manager, or similar role, or strong experience managing multiple outlets.
• Experience managing high-volume restaurants is highly advantageous.
• Proven experience in managing, developing, and mentoring Restaurant/Branch Managers.

Responsibilities

• Oversee the smooth day-to-day running of restaurants within the assigned area.
• Ensure the correct operational procedures are consistently executed across all restaurants.
• Stay informed about emerging trends that may affect the business.
• Demonstrate ownership and accountability by consistently improving restaurant operating standards and taking the necessary corrective action.
• Monitor underperforming restaurants and implement corrective action plans to improve operational performance and profitability.

Skills

Hospitality management

Multi-site management

High-volume operations

Mentoring managers

Job description

EMPLOYMENT TYPE : Permanent

SECTOR : Hospitality

BASIC SALARY : R40 000.00

START DATE : A.S.A.P

REQUIREMENTS

• 3–5+ years’ experience in restaurant or hospitality management.
• At least 2 years’ experience in a multi-site, Area Manager, Regional Manager, or similar role, or strong experience managing multiple outlets.
• Experience managing high-volume restaurants is highly advantageous.
• Proven experience in managing, developing, and mentoring Restaurant/Branch Managers.

DUTIES

Operational Requirements

• Oversee the smooth day-to-day running of restaurants within the assigned area.
• Ensure the correct operational procedures are consistently executed across all restaurants.
• Stay informed about emerging trends that may affect the business.
• Demonstrate ownership and accountability by consistently improving restaurant operating standards and taking the necessary corrective action.
• Monitor underperforming restaurants and implement corrective action plans to improve operational performance and profitability.

Standards & Regulatory Compliance

• Conduct routine inspections of restaurants to measure compliance with operational standards.
• Liaise regularly with internal audit teams to ensure restaurants consistently achieve good audit scores and take corrective action when audit results decline.
• Ensure strict compliance with all occupational health and safety regulations, as well as any other applicable legislation at restaurant level.

Reporting

• Identify and communicate operational and financial risks and develop corrective action plans.
• Monitor and ensure adherence to financial policies, processes, and budgets.
• Monitor and improve restaurant profitability.
• Monitor restaurant P&Ls, provide guidance, and actively support General Managers in achieving budgeted results.

Leadership

• Submit daily, weekly, monthly, and other required reports in a timely manner.
• Provide leadership, coaching, and strategic direction to restaurant management teams.
• Manage, monitor, and assist with employee relations in line with company policies and procedures.
• Ensure restaurant labour is managed efficiently to meet service standards and cost requirements.
• Ensure restaurant employees and management are engaged and that morale remains high.
• Ensure the training and retraining of applicable employees in line with succession management and planning guidelines.

Monthly Tasks

• Complete the following tasks at each restaurant on a monthly basis:
• Conduct a safe audit, including petty cash.
• Conduct a maintenance walk-through.
• Conduct at least one monthly meeting at each restaurant to gauge employee morale and address any concerns.
• Conduct a waste analysis for each restaurant.
• Conduct a variance analysis for each restaurant.
• Manage P&L projections and restaurant expenditure in accordance with the company’s financial plan.
• Conduct a weekly General Manager meeting to discuss results, opportunities, challenges, and overall performance.

Store Visits

• Work any shift required to meet the operational needs of the restaurant. If a restaurant trades more actively at night, spend time at that restaurant during evening trading.
• Visit each restaurant regularly throughout the month, preferably planning visits to cover different trading periods.
• Perform additional responsibilities, although not specifically detailed above, as required by operational needs and management requests.

HOURS

• Monday to Friday: 08:00 – 17:00