Back of House Manager - Premium Restaurant

Lumina Personnel; Johannesburg; On-site; ZAR 50 000 - 200 000; Full time

Job summary

Join a premier restaurant team as a Back of House Manager in Johannesburg. Oversee inventory and stock control, ensuring food safety and minimizing waste. Ideal candidates have experience in high-end hospitality settings and strong leadership skills.

Qualifications

• 3-5+ years of experience in back-of-house management or stock control.
• Strong knowledge of inventory management systems.

Responsibilities

• Oversee inventory control, ordering, receiving, and tracking.
• Conduct regular stock audits and maintain accurate inventory records.
• Build and manage vendor relationships, including supplier negotiations.

Skills

Inventory Management

Vendor Relationship Management

Communication

Problem Solving

Leadership

Education

Bachelor’s degree in business management

Bachelor’s degree in hospitality

Tools

Restaurant Management Software

Point-of-Sale (POS) Systems

Job description

Job Opportunity : Back of House Manager (Store Manager / Stock Control)

Location : Northern Suburbs, Johannesburg

Join our premier restaurant team as a Back of House Manager where you’ll oversee inventory and stock control to support our high-end culinary experience.

Key Responsibilities :

• Oversee inventory control, ordering, receiving, and tracking to minimize waste and manage costs.
• Conduct regular stock audits, maintain accurate inventory records, and ensure food safety compliance.
• Build and manage vendor relationships, including supplier negotiations and forecasting demand.
• Support the back-of-house team by supervising stock control staff and coordinating with kitchen and front-of-house teams.

Minimum Requirements :

• Bachelor’s degree in business management, hospitality, or a related field (preferred)
• 3-5+ years of experience in back-of-house management or stock control, preferably in a high-end restaurant or hospitality setting
• Strong knowledge of inventory management systems and best practices for stock control
• Proficiency in ordering, receiving, and tracking inventory, with a focus on minimizing waste and managing costs
• Experience in supplier negotiations and vendor relationship management
• Knowledge of food safety and sanitation standards for storage and handling
• Ability to conduct regular stock audits and maintain accurate inventory records
• Strong organizational skills and attention to detail for tracking stock levels and ensuring accurate counts
• Ability to forecast demand based on sales trends, seasonal variations, and special events
• Familiarity with restaurant management software and point-of-sale (POS) systems for inventory tracking
• Excellent communication skills to coordinate with kitchen staff and front-of-house management
• Problem-solving skills for addressing inventory discrepancies and managing stock shortages effectively
• Leadership skills to supervise and train stock control team members
• Physical stamina for managing stock areas, including lifting and moving supplies when necessary
• Financial acumen to work within budgets and control costs associated with inventory
• Strong time management skills to handle multiple tasks and ensure smooth back-of-house operations