Restaurant General Manager

Trade On SA; George; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading quick service restaurant chain seeks a Restaurant General Manager in the Garden Route Region. This role involves managing day-to-day operations, training staff, and ensuring customer satisfaction. The ideal candidate has 3-5 years of experience in a management role within the QSR or hospitality industry, with a focus on team development, operational excellence, and financial management. This position also offers a structured training pathway and potential for career advancement across various locations.

Benefits

Transparent career pathways

Structured training and certification support

Opportunities for growth across multiple locations

Qualifications

• Essential experience of 3-5 years in QSR, retail, or hospitality management.
• Proficiency in interpreting P&L statements and managing budgets.
• Ability to lead large teams and manage multiple shifts.

Responsibilities

• Manage restaurant operations ensuring customer satisfaction.
• Recruit, develop, and retain a high-performing team.
• Implement effective inventory and staffing plans.

Skills

Customer service orientation

Leadership skills

Conflict resolution

Operational excellence

Education

Grade 12 / Matric

Tertiary certification in hospitality

Tools

MS Office

Job description

SUMMARY

The purpose of this role is to manage a restaurant within the policies and guidelines of the company to build a great team, ensure customer satisfaction and profit maximization. The Restaurant General Manager (RGM) will perform hands‑on work to train and develop employees, respond to customer service needs, and model appropriate behaviours in the restaurant. This role provides overall leadership through building a culture of recognition while motivating the team with the goal of operational excellence. This role forms part of a structured succession pathway, starting with a supervised training phase at Voorbaai or Heiderand before assuming full RGM responsibilities. Successful progression depends on passing all required training modules and certification assessments.

POSITION INFO

Location: Garden Route Region
Initial Deployment: KFC Voorbaai (Initial Training at Voorbaai or Heiderand)
Future Scope: Heiderand, Kwanonqaba, Plettenberg Bay, George, Oudtshoorn

Overall Purpose of the Position

The purpose of this role is to manage a restaurant within the policies and guidelines of the company to build a great team, ensure customer satisfaction and profit maximization. The Restaurant General Manager (RGM) will perform hands‑on work to train and develop employees, respond to customer service needs, and model appropriate behaviours in the restaurant. This role provides overall leadership through building a culture of recognition while motivating the team with the goal of operational excellence.

Key Performance Areas & Responsibilities

Build People Capability – Facilitate restaurant training programmes and onboarding for all restaurant staff to company standard to enable them to maximise performance and realise their career potential. Coach on the floor; give regular feedback, recognition and corrective guidance to sustain high performance. Engagement & retention: create a positive work environment; implement fair practices and processes, growth pathways and recognition. Performance management: set goals, conduct reviews, and address performance/IR matters promptly. Recruitment and maintaining bench strength: recruit, develop operational leaders and maintain a healthy bench of developed and capable team members. Performance indicators: Employee Engagement Score, Bench Strength & Internal Promotions & Training Completion & Certification.
• Deliver a Consistent Customer Experience – Ensure CHAMPS (Cleanliness, Accuracy, Maintenance, Product Quality, Speed of Service) and brand standards are consistently met by the restaurant team, exceeding customer expectations and achieving audit/compliance standards. Forecast inventory, sales and staffing; develop staffing plans; manage food and supply orders to balance cost efficiency with operational needs. Guide Restaurant Manager (RM) in effective deployment planning; address obstacles during peak trading. Track, analyse and identify root causes of customer complaints, performance and operational variances; develop SMART action plans or continuous improvement plans with the Area Coach (AC) to address issues and sustain standards. Plan and execute restaurant marketing initiatives; ensure effective execution of promotions to build traffic and grow sales. Drive Customer‑Focused Culture by setting the tone for a “customer‑first” mindset, recognizing great service, reinforcing hospitality behaviours, and holding all staff accountable for delivering a superior customer experience. Performance indicators: CHAMPS/ROCC Audits, Customer Complaint Resolution Rate & Operational Routine Compliance.
• Grow the Brand, Sales and Profits – Ensure the team delivers strong sales performance, operating efficiency, and consistent business results. Manage staffing, inventory, cash handling and other controllables while reviewing financial reports and taking corrective actions to protect margins and drive cost efficiency. Ensure restaurant facilities and equipment are maintained to brand standards through preventive maintenance and timely upgrades. Accurately complete forecasting, budgets and action planning to deliver business results. Support and execute new company initiatives and track results, ensuring effective rollout and adoption by the team. Performance indicators: Sales Growth vs Budget, Restaurant Profitability & Brand Initiatives Executed Success.

Ideal Requirements

• Minimum Grade 12 / Matric.
• Advantageous: Tertiary certification and/or Diploma in supply chain, Hospitality, or related field.
• Essential: 3‑5 years’ management experience in a Quick Service Restaurant (QSR), retail or hospitality environment with proven ability to lead large teams and manage multiple shifts.
• Ability to interpret and act on P&L statements, manage budgets, control labour, food costs and other controllables.
• Proficient with MS Office (Word, Excel, PowerPoint, Outlook) and and operational reporting tools.
• Excellent understanding of CHAMPS, food safety, health & safety compliance, and operational excellence in a high‑volume environment.
• Passion for coaching, mentoring and succession planning to foster growth and leadership within your teams.
• Willingness to work shifts, evenings, weekends and public holidays in line with business needs.
• Flexibility to work at any Restaurant within region based on business needs.

Key Personal Inherent Characteristics

• Customer service oriented with ability to cultivate and sustain a “customer‑first” culture.
• Leadership and team‑building skills with excellent interpersonal and communication abilities.
• Conflict resolution and effective problem‑solving skills.
• Results‑driven with high accountability and resilience under pressure.
• Operational excellence in fast‑paced environments with high attention to detail.
• Effective time management, planning, and organizational skills.
• Passion for developing people and fostering a positive team culture.

Important Information for Candidates

• Initial Training: All successful candidates will undergo a structured training program at Voorbaai or Heiderand for 6‑9 months.
• Passing Requirement: Progression to full RGM level requires passing all training assessments. Failure to do so may affect continued employment.
• Mobility Requirement: Post‑training, placement may occur at any South Cape restaurant based on business needs.
• Succession Plan: Typically 1‑3 months depending on performance, readiness and business needs.

Why Join Us

• Transparent career pathway from Trainee RGM to RGM.
• Structured training and certification support.
• Opportunities for growth across multiple locations and area leadership growth.

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TradeOn SA reserves the right to withdraw this advertisement and not fill the above‑mentioned vacancy at any stage during the recruitment process.

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