Corporate Restaurant Manager

Time Personnel; Cape Town; On-site; ZAR 300,000 - 420,000; Full time

Job summary

Time Personnel is seeking a Corporate Restaurant Manager in Cape Town to lead front-of-house operations for high-end corporate clients. The role focuses on delivering exceptional service, managing staff, and maintaining high standards of hygiene and efficiency.

The ideal candidate will have restaurant sector experience, strong planning and leadership skills, and a customer-centric approach to drive quality cuisine and service excellence.

Qualifications

• Experience in the restaurant sector is advantageous.
• Pro-active nature with excellent planning and organising capabilities.
• Eye for detail with good customer service skills.

Responsibilities

• Manage the efficient daily operation of the restaurant.
• Oversee day-to-day running including opening/closing procedures, staff management and customer service.
• Supervise events when required.
• Manage unit revenue and costs in line with GP targets.
• Handle administrative duties, including reporting and forms.
• Implement and maintain systems and controls.
• Serve as main point of contact for the restaurant.
• Address customer queries promptly and professionally.
• Ensure high service standards and train staff as needed.
• Conduct quality checks on food for presentation and quality.
• Minimise wastage wherever possible.
• Ensure hygiene, food safety and quality standards are met.
• Rectify non-conformances within required timeframes.
• Ensure all cleaning forms and check sheets are completed.

Skills

Restaurant exp

Planning

Attention to detail

MS Word

MS Excel

People leadership

Communication

Team motivation

Job description

Corporate Restaurant Manager required in Cape Town.

Do you have experience in the restaurant sector, dealing with high-end corporate customers as a front-of-house manager?

Our client, based in the CBD, requires your critical eye for detail and authentic management skills to service their clients with upmarket, quality cuisine and exceptional customer service.

This is an opportunity to invest your skills for the long term.

Monday – Friday (06:30 am-16:30pm) – No weekend work

Requirements:

• Experience in the restaurant sector advantageous
• A pro-active nature with excellent planning and organising capabilities
• An eye for detail with good customer service skills
• Experience in word, excel
• A friendly, approachable disposition
• Experience working in a similar role and knowledge of working in health, safety & hygiene procedures
• Good communication skills, written and verbal
• The ability to motivate themselves and the team they lead

Duties and Responsibilities:

• Manage the efficient daily operation of the restaurant.
• Oversee the day-to-day running of the restaurant, including opening and closing procedures, staff management, and customer service.
• Supervise events when required.
• Manage unit revenue and costs in line with GP targets.
• Handle general administrative duties, including reporting and completion of forms and check sheets.
• Implement and maintain systems and operational controls.
• Serve as the main point of contact for the restaurant.
• Address customer queries and requests promptly and professionally.
• Ensure clients report favourable service interactions.
• Maintain the highest quality service standards and train staff where necessary.
• Conduct quality control checks on food to ensure it meets standard presentation and quality requirements.
• Minimise wastage wherever possible.
• Ensure hygiene, food safety, and quality standards are consistently met.
• Rectify non-conformances within required timeframes.
• Ensure all cleaning forms and check sheets are completed and submitted by relevant staff timeously.
• Ensure all departments are cleaned daily, including the main restaurant area, coffee bar, small kitchen, buffet area, and related equipment (coffee machines, grinders, ice machines, fridges, etc.).
• Supervise baristas, waiters, and other service staff to ensure high service standards.
• Monitor and review staff performance at stipulated intervals.
• Identify, plan, and implement staff training and development needs.
• Enforce discipline where required, administering verbal and written warnings when applicable.
• Practice effective communication across all staff levels.
• Maintain harmonious staff relationships and a positive working environment.
• Plan and review own activities and responsibilities (self-management).
• Provide feedback to the Catering Manager and Operations Manager as required.
• Ensure equipment is cared for, safeguarded, and faults are reported to maintenance promptly.
• Ensure adherence to standard systems and procedures, maintaining a neat and tidy restaurant environment at all times.