Kitchen Manager

HotelJobs; Sun City; On-site; ZAR 360,000 - 600,000; Full time

Job summary

Casa Bella Sun City is seeking a disciplined Back of House Manager to oversee kitchen operations, quality control and back-of-house performance in a high-volume resort setting. This premier role suits a leader who masters efficiency, maintains food safety standards, and builds a standout career with a premium brand.

You will manage inventory, supervise prep stations, and drive ticket-time precision while mentoring the kitchen team to deliver consistent, high-quality dining experiences for guests.

Qualifications

• Minimum 5 years of management experience in a high-volume, premium restaurant or kitchen.
• Operational acumen in inventory, receiving procedures, variance management and shift control.
• Deep knowledge of kitchen hygiene auditing, food safety legislation and SOP execution.

Responsibilities

• Maintain health, hygiene and food safety protocols across kitchen and storage areas.
• Oversee food preparation quality, presentation, stock control, receiving and waste reduction.
• Lead and mentor kitchen staff to ensure ticket-time precision and team cohesion.
• Support opening/closing procedures, daily cash reconciliations, and shift reporting.

Skills

Kitchen management

Inventory control

Food safety

Team leadership

Job description

COMMAND THE ENGINE OF A PREMIUM BRAND Behind every memorable dining experience is an exceptional kitchen team operating with absolute precision. Casa Bella Sun City is inviting a disciplined; results-driven Back of House Manager to oversee kitchen operations, quality control; and back-of-house performance in a high-volume resort setting. This is a premier role for an ambitious leader who masters kitchen e?iciency; maintains unwavering food safety standards, and wants to build a standout career with a top-tier brand.

THE ROLE & RESPONSIBILITIES:

• Health; Hygiene & Food Safety: Maintain and rigorously enforce strict health; hygiene, food safety, and sanitation protocols across all kitchen and storage areas.
• Culinary Execution: Oversee food preparation quality, presentation consistency; stock control, receiving, and waste reduction.
• Kitchen Team Leadership: Manage, mentor, and drive performance across kitchen and prep stations to ensure ticket-time precision and team synergy.
• Operational Command: Share core management duties, including store opening/closing procedures, daily cash-ups, and shift reporting.

REQUIREMENTS:

• Experience: Minimum 5 years' management experience in a high-volume; premium restaurant or kitchen within a recognized franchise ecosystem.
• Operational Acumen: Strong background in inventory control, receiving procedures; variance management, and shift control.
• Uncompromising Standards: Deep knowledge of kitchen hygiene auditing; food safety legislation, and SOP execution under high-volume pressure.