Restaurant Manager

Headsup Recruitment; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading restaurant operator in Cape Town seeks an experienced Front of House Manager to oversee daily operations, manage staff, and ensure high standards of customer service. The ideal candidate will possess strong leadership and financial management skills, along with a hospitality diploma. This role offers a competitive salary and performance bonuses.

Benefits

Bonuses paid on performance

Competitive salary

Qualifications

• Minimum of 5 years experience in a similar role.
• Proven record of managing staff and operational procedures.
• Strong financial acumen with budget management experience.

Responsibilities

• Oversee daily operations and maintain restaurant standards.
• Manage staff recruitment, training, and performance.
• Conduct regular performance reviews and staff training.

Skills

Good command of the English language

Ability to work under pressure

Strong leadership skills

Time-management skills

Attention to detail

Education

Hospitality diploma

Chef qualification

Job description

Company Description

60 seater restaurant in Paaden Eiland, Cape Town

Front of House Manager / Restaurant Manager

Purpose of the position

The Front of House manager / restaurant manager is to take an 'ownership mentality' towards the operating & functioning of his/her restaurant, will also be the main person responsible, and the connection between the store, the customer & the brand standards, and the staff & head office.

Key factors to the success of the restaurant will result in the FOH Manager driving the company policies, procedures & brand standards, monitoring the performance from budgets & stock control, managing staff productivity and presenting solutions to solve problems.

Key Responsibilities

• Admin: daily audit, weekly audit, generate & compile daily reports to be sent to immediate superior & cost control department.
• HR: staff interviews, recruitment & induction, staff disciplinaries, apply & motivate for employee accreditation / increment; continuously update HR department with new staff & resignation information; manage staff turnover; manage store rosters according to contract of employment; submission of monthly payroll; planning & co-ordinating store/s leave calendars according time of year & operational requirements; conduct regular performance appraisals with staff training; plan, coordinate & book staff training for required modules; liaise with training department for in-store staff assessments; take an active role in coaching & developing junior staff, whilst building an energetic & successful team.
• Feedback / Reporting: monthly review meetings with head regional (and operations director) to discuss store/s performance; monthly franchisee meetings in store to discuss store performance & its operations (store managers to be included); weekly staff meetings to discuss action plans and audit; investigate, follow-up & feedback continually on customer complaints & compliments.
• Financials: monitor & analyse cost of sales in conjunction with admin reporting; monitor & manage store/s budgets & costs; forecasting staff costs according to operational requirements & budget costs; actively drive targets & incentives; maintain profitability through increased sales and reduced costs whilst maintaining company operating standards; daily spot cash-ups - day end cash-up & safe checks - enforce daily cash banking; analyse & identify reporting information (predictions & forecasting).
• Communication: constantly drive, motivate, enforce & maintain standards & procedures as per the operations manual; drive product quality, both food & beverage; drive customer service, experience & satisfaction; daily store visits integrated with operational involvement; effectively & actively managing managers & staff; daily stock-taking & inputting of stock, with count sheets documented & filed; ensuring & enforcing daily invoice capturing; monitoring stock usage/items sold & implementing stock order & par levels; monitor daily wastage levels according to financial requirements.

Skills & Expectations

• Good command of the English language, both verbal and written; can communicate clearly with staff and customers, actively interacting.
• Must be able to work in high pressured environments & be flexible to the needs of the business.
• Take pride in personal appearance and hygiene.
• Good understanding of superior customer service and hospitality principles, with good attention to detail.
• Passionate, driven, trustworthy & self‑motivated individual with a strong & confident personality.
• Must have a good understanding of food handler's hygiene & able to implement and follow at all times.
• Ability to uplift, motivate & manage small to medium teams; ability to set the example & develop leadership skills in others.
• Good time‑management, with exceptional organisational & planning skills.
• Sound computer knowledge.

Qualifications

• Hospitality diploma and chef qualification / food & beverage management diploma.

Additional Information

• Bonuses paid on performance of the store.

Competitive salary.