General Manager

Craven Cottage CC; Durbanville; On-site; ZAR 420,000 - 540,000; Full time

Job summary

Craven Cottage CC in Durbanville, Western Cape seeks a General Manager/Operations Manager to oversee restaurant, bar and kitchen operations. You will lead the team, manage service flow, control costs and ensure a high-standard guest experience.

The role requires hands-on leadership, strong financial acumen, and the ability to coordinate front- and back-of-house activities while maintaining a family-friendly environment. Evenings, weekends and holidays are required.

Qualifications

• Proven experience as a General Manager or Operations Manager within a busy restaurant.
• Experience managing a large-capacity, high-volume operation.
• Solid understanding of kitchen operations, including workflow and controls.
• Strong knowledge of front-of-house and bar operations.
• Sound financial skills, including food-cost analysis, gross profit management and budgeting.
• Experience managing stock, purchasing and supplier relationships.
• Strong leadership, recruitment, training and disciplinary skills.
• Good knowledge of POS systems, cash controls and management reporting.
• Excellent communication, organisation and problem-solving abilities.
• Hands-on approach with 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 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 and disciplinary processes.
• 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

Leadership

Operational excellence

Staff management

Financial analysis

Cost control

Guest experience

Tools

POS systems

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.