Back Of House Manager (High Capacity Restaurant)

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

Job summary

A vibrant restaurant chain in Gauteng seeks a Kitchen Manager to oversee operations and maintain high standards in food quality and staff management. You will be responsible for efficient stock control, training kitchen staff, and ensuring compliance with health standards. The role requires exceptional leadership, problem-solving skills, and knowledge of food regulations. This full-time position offers a competitive salary ranging from R15k to R20k per annum, negotiable based on experience.

Qualifications

• Exceptional stock control and inventory management skills.
• Strong financial awareness in food cost and waste management.
• Excellent leadership and team supervision abilities.

Responsibilities

• Supervise kitchen operations for a high-capacity restaurant.
• Take responsibility for stock control and ordering supplies.
• Ensure food preparation meets restaurant standards.

Skills

Stock control

Leadership

Communication

Problem-solving

Organizational skills

Education

Food Safety and Hygiene certification

Knowledge of South African regulations

Tools

POS Systems

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 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