General Manager

Durbanville Classifieds; Durbanville; On-site; ZAR 450,000 - 750,000; Full time

Job summary

Durbanville Classifieds seeks an experienced General Manager to oversee restaurant, bar and kitchen operations in a busy, high-volume setting. You will drive guest satisfaction, manage reservations, supervise staff and ensure service standards.

You will control costs, monitor food and labour budgets, oversee stock and cash handling, and produce weekly performance reports. A hands-on leader with strong communication and decision-making under pressure is essential.

Qualifications

• Proven experience as a General Manager or Operations Manager within a busy restaurant.
• Experience managing a large-capacity, high-volume operation, preferably in a family or pub-style environment.
• A solid understanding of kitchen operations, including food preparation workflows, service coordination and kitchen controls.
• Strong knowledge of front-of-house and bar operations.
• Sound financial skills, including food-cost analysis, gross profit management, labour control and budgeting.
• Experience managing stock, purchasing and supplier relationships.
• Strong leadership skills, including recruitment, training, scheduling, performance management and disciplinary processes.
• Good knowledge of POS systems, cash controls and management reporting.
• Excellent communication, organisational and problem-solving skills.
• A hands-on approach and the ability to make sound decisions under pressure.
• Willingness to work evenings, weekends and public holidays.

Responsibilities

• Oversee all front- and back-of-house operations, including the restaurant, bar and kitchen.
• Maintain an active presence during trading to ensure a consistent guest experience.
• Coordinate kitchen and service teams to maintain food quality, presentation and efficient service.
• Manage reservations, seating and service flow during peak periods.
• Handle guest feedback and resolve complaints professionally.
• Ensure equipment and facilities are maintained and operational.
• Recruit, train, schedule and manage staff across all departments.
• Plan rosters according to trading demands and labour budgets.
• Manage staff performance, disciplinary processes and development.
• Lead team briefings and maintain clear communication and service expectations.
• Analyse food cost, gross profit and labour cost, investigate variances and implement corrective action.
• Manage budgets, expenditure and overall restaurant profitability.
• Oversee cash control, daily cash-ups and POS procedures.
• Manage stock control, ordering, stocktakes and supplier relationships.
• Monitor stock rotation, wastage and losses.
• Prepare weekly management reports covering financial and operational performance.
• Ensure compliance with health, safety, hygiene and liquor-service requirements.
• Maintain high standards of cleanliness throughout the restaurant, bar and kitchen.
• Support promotions and events that encourage repeat business while maintaining a welcoming, family-friendly atmosphere.

Skills

General management

Team leadership

Financial management

Operations coordination

Staff recruitment & training

Customer service orientation

Problem-solving

Tools

POS systems

Cash handling procedures

Job description

Duties

Restaurant Operations

• Oversee all front- and back-of-house operations, including the restaurant, bar and kitchen.
• Maintain an active presence during trading, observing and managing service to ensure a consistent guest experience.
• Coordinate kitchen and service teams to maintain food quality, presentation and efficient service.
• Manage reservations, seating and service flow during peak periods.
• Handle guest feedback and resolve complaints professionally.
• Ensure equipment and facilities are maintained and operational.

Team Management

• Recruit, train, schedule and manage staff across all departments.
• Plan rosters according to trading demands and labour budgets.
• Manage staff performance, disciplinary processes and development.
• Lead team briefings and maintain clear communication and service expectations.

Financial & Stock Control

• Analyse food cost, gross profit and labour cost, investigate variances and implement corrective action.
• Manage budgets, expenditure and overall restaurant profitability.
• Oversee cash control, daily cash-ups and POS procedures.
• Manage stock control, ordering, stocktakes and supplier relationships.
• Monitor stock rotation, wastage and losses.
• Prepare weekly management reports covering financial and operational performance.

Standards & Compliance

• Ensure compliance with health, safety, hygiene and liquor-service requirements.
• Maintain high standards of cleanliness throughout the restaurant, bar and kitchen.
• Support promotions and events that encourage repeat business while maintaining a welcoming, family-friendly atmosphere.

Requirements

• Proven experience as a General Manager or Operations Manager within a busy restaurant.
• Experience managing a large-capacity, high-volume operation, preferably in a family or pub-style environment.
• A solid understanding of kitchen operations, including food preparation workflows, service coordination and kitchen controls.
• Strong knowledge of front-of-house and bar operations.
• Sound financial skills, including food-cost analysis, gross profit management, labour control and budgeting.
• Experience managing stock, purchasing and supplier relationships.
• Strong leadership skills, including recruitment, training, scheduling, performance management and disciplinary processes.
• Good knowledge of POS systems, cash controls and management reporting.
• Excellent communication, organisational and problem-solving skills.
• A hands-on approach and the ability to make sound decisions under pressure.
• Willingness to work evenings, weekends and public holidays.