Corporate Restaurant Manager

Time Personnel; Wes-Kaap; On-site; ZAR 240,000 - 420,000; Full time

Job summary

Time Personnel is seeking a Restaurant Manager to lead daily operations of a busy restaurant in South Africa. The role requires proactive planning, strong organisational skills, and a focus on customer service.

You will supervise staff, manage events, and ensure GP targets are met while upholding health, safety and hygiene standards. Key duties include opening/closing procedures, administrative tasks, and continuous staff training to maintain high service levels and a positive working

Qualifications

• Pro-active nature with strong planning and organising capabilities.
• Eye for detail and excellent customer service skills.
• Experience in restaurant operations and knowledge of health, safety & hygiene procedures.
• Good written and verbal communication skills.
• The ability to motivate the team and maintain high service standards.

Responsibilities

• Manage the efficient daily operation of the restaurant.
• Oversee day-to-day running, including opening/closing, staff management and customer service.
• Supervise events and manage unit revenue and costs in line with GP targets.
• Handle admin duties, reporting, and form/check sheet completion.
• Implement systems and operational controls, and maintain hygiene standards.
• Serve as main point of contact for the restaurant and address queries promptly.
• Train staff, monitor performance, and enforce discipline when required.
• Ensure cleaning forms are completed and all areas meet quality standards.

Skills

Pro-active

Planning & Organising

Attention to detail

Customer service

Communication

Team motivation

Hospitality experience

Education

Restaurant sector experience

Tools

Word

Excel

Job description

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

• 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.

Salary: R negotiable dependent on experience