Back of House Manager (High Capacity Restaurant)

Jbedeker; Centurion; On-site; ZAR 15 000 - 20 000; Full time

Job summary

A family-centric restaurant in Centurion seeks a Kitchen Manager to oversee operations, ensure high-quality food preparation, and manage kitchen staff. The ideal candidate will have strong stock control skills and experience in a fast-paced environment. A salary ranging from R15k to R20k per annum is offered, negotiable based on skills and experience.

Qualifications

• Experience in restaurant management is essential.
• Ability to manage food costs and minimize waste.
• Certifications in food safety and hygiene are advantageous.

Responsibilities

• Supervise and train kitchen and back-of-house staff.
• Ensure smooth and efficient service in daily kitchen operations.
• Oversee food preparation to meet restaurant standards.

Skills

Exceptional stock control and inventory management skills

Strong financial awareness

Excellent leadership and team supervision abilities

Good communication and coordination with FOH

Ability to thrive in fast-paced environments

Strong organisational and time-management skills

Problem-solving mindset and attention to detail

Proficiency in basic computer systems

Food Safety and Hygiene certification

Knowledge of South African food and labour regulations

Job description

Oversee kitchen operations at a fast-growing family-centric restaurant in Centurion known for its lively vibe and high-energy team. It's an all-day high-capacity operation with 200 seats that also doubles as a versatile venue for special occasions and private events.

Ensure efficient high-quality food preparation and a smooth service flow to maintain the restaurant's commitment to homely food with a warm dining experience.

You will manage kitchen staff inventory hygiene standards and food quality while collaborating closely with the Front of House to deliver an exceptional guest experience.

Key Responsibilities

Leadership & Operations

• Supervise, train and lead all kitchen and back‑of‑house staff.
• Coordinate daily kitchen operations and workflow to ensure smooth and efficient service.
• Collaborate with the Head Chef and Front of House to ensure seamless communication and service delivery.

Stock Control & Cost Management

• Take full responsibility for stock control, including accurate ordering of food, beverages and cleaning supplies.
• Verify deliveries against invoices and report discrepancies immediately.
• Ensure correct storage and labelling of stock to maintain freshness and minimise waste.
• Conduct daily, weekly and monthly stock counts with accurate record‑keeping.
• Monitor consumption trends and adjust orders accordingly.
• Maintain strict portion control to manage food cost effectively.
• Identify and report slow‑moving or over‑stocked items.
• Manage supplier relationships and negotiate best pricing and quality.
• Maintain target food cost and ensure minimal stock losses.

Kitchen Management & Hygiene

• Oversee all food preparation and cooking to meet the restaurant's standards.
• Enforce strict hygiene, sanitation and health & safety standards (HACCP compliance).
• Ensure all kitchen equipment is maintained, cleaned and functioning safely.
• Support menu development and seasonal specials by providing accurate costing input.

Team & Training

• Lead, motivate and mentor the kitchen team.
• Conduct ongoing training on food safety, stock handling and efficient kitchen practices.
• Maintain a positive, professional kitchen culture focused on teamwork and respect.

Qualifications and Skills

• Exceptional stock control and inventory management skills.
• Strong financial awareness, especially food cost and waste management.
• Excellent leadership and team supervision abilities.
• Good communication and coordination with FOH and management.
• Ability to thrive in a fast‑paced environment while maintaining high standards.
• Strong organisational and time‑management skills.
• Problem‑solving mindset and attention to detail.
• Proficiency in basic computer systems or POS/inventory platforms.
• Food Safety and Hygiene certification (advantageous).
• Knowledge of South African food and labour regulations.

Salary

The proposed salary for the role is R15k – R20k per annum. The offer is marginally negotiable but will be market‑related in line with your qualifications, skills and experience.

Please apply online at the link provided. Unfortunately we do not consider CVs via WhatsApp or email.

Required Experience: Manager

Key Skills

Restaurant Experience, Labor Cost Analysis, Hospitality Experience, Cost Management, Assistant Manager Experience, Management Experience, Profit & Loss, Computer Literacy, Leadership Experience, P&L Management, Restaurant Management, Retail Management

Employment Type

Full‑Time

Experience

Years

Vacancy

1