GM – Upscale Restaurant Ops & Profitability

Kontak Recruitment; Sandton; On-site; ZAR 279,000 - 335,000; Full time

Job summary

You will lead front‑of‑house, back‑of‑house and bar, drive sales, optimize costs, and ensure SOPs and hygiene standards while managing a large team with strong guest relations.

The role requires evenings, weekends and public holidays, with a monthly salary of R25 – R30 000, negotiable based on experience.

Qualifications

• Minimum 5 years’ restaurant management experience.
• At least 5 years’ experience as a General Manager or Restaurant Manager.
• Experience managing a busy, upmarket casual‑dining restaurant.
• Strong front‑of‑house, back‑of‑house and bar management experience.
• Proven ability to lead, motivate and manage a large team.
• Strong understanding of P&L, food cost, beverage cost, labour cost and gross profit.
• Experience with stock control, stock takes, cash‑ups and cash variances.
• Able to manage rosters, labour requirements and staff performance.
• Strong recruitment, training and disciplinary experience.
• Good understanding of restaurant SOPs, hygiene and compliance.
• Strong guest‑relations and complaint‑handling skills.
• Hands‑on, commercially minded and able to make decisions under pressure.
• Willing to work evenings, weekends and public holidays.
• Stable employment history with strong, contactable references.

Responsibilities

• Manage the daily operation of the restaurant, including front‑of‑house, kitchen and bar.
• Maintain high food, beverage, service, hygiene and cleanliness standards.
• Ensure opening, service and closing procedures are followed.
• Recruit, train, manage and develop employees.
• Manage performance, discipline, rosters and labour requirements.
• Monitor sales, costs, profitability and key restaurant performance indicators.
• Control food, beverage and labour costs.
• Manage stock, ordering, receiving, stock takes, wastage and losses.
• Ensure accurate cash‑ups and investigate variances.
• Remain visible on the floor and engage with guests.
• Handle complaints professionally and maintain strong guest relationships.
• Identify operational problems and implement solutions.
• Drive sales across breakfast, lunch, dinner, beverages, takeaway and delivery.
• Identify opportunities to increase average spend and repeat business.
• Report accurately to the owners on operational and financial performance.

Skills

Front-of-house management

Back-of-house management

Bar management

Leadership

Staff development

Recruitment

P&L understanding

Stock control

Cash handling

Roster planning

Disciplinary experience

Guest relations

Complaint handling

Tools

Micros

Pilot

POS systems

Job description

You will lead front‑of‑house, back‑of‑house and bar, drive sales, optimize costs, and ensure SOPs and hygiene standards while managing a large team with strong guest relations.

The role requires evenings, weekends and public holidays, with a monthly salary of R25 – R30 000, negotiable based on experience.