Operations Manager

Discovery; Sandton; On-site; ZAR 40 000 - 60 000; Full time

Job summary

A healthcare innovation company in Sandton seeks a Restaurant Operations Manager to lead and optimize operations at The Forum Cuisine and Forum Express. In this role, you will ensure exceptional guest experiences, oversee daily operations, and manage teams effectively. The ideal candidate will have 5-8 years of experience in hospitality management, strong culinary knowledge, and a commitment to service excellence. This position involves financial management, compliance with health standards, and collaboration with the culinary team.

Qualifications

• 5-8 years in restaurant or hospitality operations management.
• Proven experience in managing both FOH and BOH operations.
• Strong culinary background.

Responsibilities

• Lead day-to-day restaurant operations and ensure smooth procedures.
• Monitor service flow, food quality, and staff performance.
• Manage daily sales, operating expenses, and budget performance.
• Ensure compliance with health regulations and safety standards.
• Develop seasonal promotions and engage with customers.

Skills

Leadership

Conflict resolution

Communication

Culinary knowledge

Customer service

Education

Diploma in hospitality management

Tools

POS systems

Office365

Job description

Restaurant Operations Manager – Hospitalities

Fixed term contract

About Discovery

Discovery’s core purpose is to make people healthier and to enhance and protect their lives. We seek out and invest in exceptional individuals who understand and support our core purpose, and whose own values align with those of Discovery. Our fast‑paced and dynamic environment enables smart, self‑driven people to be their best. As global thought leaders, Discovery is passionate about innovating in order to not only achieve financial success, but to ignite positive and meaningful change within our society.

Job Purpose

The Restaurant Manager is responsible for leading and optimizing operations at The Forum Cuisine and Forum Express to deliver exceptional guest experiences, operational excellence, and financial performance. This role combines strategic oversight with hands‑on leadership to ensure compliance with health and safety standards, drive service quality, and foster a high‑performing team culture. The ideal candidate brings strong hospitality expertise, culinary knowledge, and a passion for innovation.

Key Responsibilities of the role

Operational Leadership

• Lead and oversee day‑to‑day restaurant operations, ensuring smooth opening and closing procedures.
• Coordinate and streamline communication between Front-of-House (FOH) and Back-of-House (BOH) teams.
• Monitor service flow, food quality, plating standards, and overall presentation to uphold brand expectations.
• Maintain a clean, organized, and fully operational environment at all times.
• Collaborate with culinary teams on menu development, seasonal offerings, and product innovation.

Team Management & Development

• Recruit, onboard, train, and schedule staff to support operational requirements.
• Provide leadership, ongoing coaching, and performance evaluations to develop team capabilities.
• Manage staff uniform procurement and name badge distribution.
• Foster a positive, inclusive, and collaborative work culture that encourages engagement and excellence.
• Address performance issues, resolve conflicts promptly, and ensure consistent enforcement of company policies.

Guest Experience

• Uphold a guest‑first culture that ensures superior customer service at every interaction.
• Address and resolve guest concerns or complaints promptly and professionally.
• Gather, analyze, and act on customer feedback to drive continuous service improvements.
• Ensure the dining environment is welcoming, comfortable, and memorable for all guests.

Financial Management

• Monitor and manage daily sales, operating expenses, and budgetary performance.
• Lead budgeting processes and control labor, food, beverage, and utility costs.
• Analyze financial reports and key performance indicators to optimize profitability and efficiency.
• Oversee POS (GAAP) system performance, updates, and compliance.
• Manage payroll, tip reporting, and financial reconciliation processes.
• Implement cost‑control initiatives while maintaining high‑quality standards.

Inventory & Supply Chain

• Oversee food, beverage, and supply inventory to ensure optimal stock levels.
• Conduct regular inventory checks, reconciliations, and waste reduction initiatives.
• Source and order products from approved vendors while maintaining cost‑effective purchasing practices.
• Maintain strong vendor relationships to ensure consistent supply and service reliability.

Health, Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards.
• Ensure compliance with all local health regulations, permits, and licensing requirements.
• Conduct regular safety inspections and staff training sessions.
• Maintain comprehensive and accurate documentation for audits and regulatory inspections.

Marketing & Innovation

• Develop and promote monthly specials, seasonal campaigns, and limited time offers.
• Monitor industry trends and evolving customer preferences to inform menu and service updates.
• Collaborate with the marketing team to strengthen brand visibility, engagement, and customer loyalty.

Administration & Reporting

• Maintain accurate and up‑to‑date records of sales, inventory, staffing, and operational activities.
• Compile a bi‑annual tangible incentive measure report.
• Prepare and present monthly operational, financial, and performance reports.
• Manage reservations, POS systems, and restaurant management software to ensure operational efficiency.

Work Experience

• 5‑8 years in restaurant or hospitality operations management.
• Proven experience in managing both FOH and BOH operations with a strong culinary background.

Education / Qualifications / Accreditations with Professional Body

• Diploma in hospitality management or equivalent qualification.
• Demonstrated experience in restaurant operations with culinary exposure.

Technical Skills or Knowledge

• Comprehensive knowledge of food safety, hygiene practices, and regulatory compliance.
• Proficiency in POS systems and restaurant management software.
• Strong leadership and team development.
• Excellent communication, conflict resolution and interpersonal abilities.
• Proficient in Office365 suite and related tools.
• Ability to excel in a fast‑paced, customer‑centric environment.
• Exposure to menu development and innovative hospitality trends.

EMPLOYMENT EQUITY

The Company’s approved Employment Equity Plan and Targets will be considered as part of the recruitment process. As an Equal Opportunities employer, we actively encourage and welcome people with various disabilities to apply.