Restaurant Manager

SKILLS CONNECTOR; Oos-Kaap; On-site; ZAR 360,000 - 540,000; Full time

Job summary

SKILLS CONNECTOR in South Africa seeks an experienced Restaurant Manager to oversee daily operations, uphold brand standards, and ensure food quality, safety, and cleanliness on the floor.

You will lead large teams, manage budgets, analyze reports, and drive customer service excellence while maintaining stock control and compliance with labour laws.

Qualifications

• Grade 12 (Matric).
• Relevant Hospitality Management qualification will be advantageous.
• Minimum 3–5 years' experience in a Restaurant Management role, preferably within a recognized restaurant franchise.
• Strong understanding of restaurant operations.
• Experience managing large teams.
• Financial management and cost control experience.
• Computer literacy (Microsoft Office and POS systems).
• Valid driver's license.

Responsibilities

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Ensure compliance with operating procedures, standards, and brand requirements.
• Monitor food quality, presentation, and service delivery.
• Maintain high standards of cleanliness, hygiene, and food safety.
• Ensure all equipment is properly maintained and operational.
• Manage opening and closing procedures.
• Deliver an exceptional dining experience for all guests.
• Resolve customer complaints promptly and professionally.
• Build strong customer relationships and encourage repeat business.
• Monitor customer feedback and implement improvements where necessary.
• Recruit, train, mentor, and develop restaurant employees.
• Schedule staff shifts according to operational requirements.
• Manage employee performance through coaching and regular performance reviews.
• Conduct disciplinary procedures where necessary in line with labour legislation.
• Promote teamwork, motivation, and a positive working environment.
• Ensure staff comply with company policies, grooming standards, and uniform requirements.
• Achieve sales and profitability targets.
• Manage restaurant budgets and control operational costs.
• Monitor labour costs and scheduling efficiencies.
• Control stock levels and minimize wastage.
• Conduct stock takes and investigate stock variances.
• Ensure accurate cash handling, banking, and daily financial reconciliations.
• Analyze financial reports and implement corrective actions where required.
• Manage ordering of food, beverages, and restaurant supplies.
• Maintain optimal stock levels.
• Monitor supplier deliveries and quality.
• Minimise stock losses through effective control measures.
• Ensure compliance with Occupational Health and Safety requirements.
• Ensure food safety and hygiene standards are consistently maintained.
• Conduct regular safety inspections.
• Ensure staff receive the necessary safety training.
• Complete all required operational and management reports accurately and on time.
• Maintain employee records and documentation.
• Ensure compliance with company policies and statutory requirements.

Skills

Restaurant operations management

Financial and business acumen

Leadership and people management

Customer service excellence

Stock and inventory management

Labour relations and disciplinary

Food safety and hygiene standards

Problem-solving and decision-making

Conflict resolution

Planning and organisational skills

Education

Grade 12 (Matric)

Hospitality Management qualification

Tools

POS systems

Microsoft Office

Job description

Key Responsibilities

Operational Management

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Ensure compliance with operating procedures, standards, and brand requirements.
• Monitor food quality, presentation, and service delivery.
• Maintain high standards of cleanliness, hygiene, and food safety.
• Ensure all equipment is properly maintained and operational.
• Manage opening and closing procedures.

Customer Service

• Deliver an exceptional dining experience for all guests.
• Resolve customer complaints promptly and professionally.
• Build strong customer relationships and encourage repeat business.
• Monitor customer feedback and implement improvements where necessary.

Staff Management

• Recruit, train, mentor, and develop restaurant employees.
• Schedule staff shifts according to operational requirements.
• Manage employee performance through coaching and regular performance reviews.
• Conduct disciplinary procedures where necessary in line with labour legislation.
• Promote teamwork, motivation, and a positive working environment.
• Ensure staff comply with company policies, grooming standards, and uniform requirements.

Financial Management

• Achieve sales and profitability targets.
• Manage restaurant budgets and control operational costs.
• Monitor labour costs and scheduling efficiencies.
• Control stock levels and minimize wastage.
• Conduct stock takes and investigate stock variances.
• Ensure accurate cash handling, banking, and daily financial reconciliations.
• Analyze financial reports and implement corrective actions where required.

Stock Control

• Manage ordering of food, beverages, and restaurant supplies.
• Maintain optimal stock levels.
• Monitor supplier deliveries and quality.
• Minimise stock losses through effective control measures.

Health & Safety

• Ensure compliance with Occupational Health and Safety requirements.
• Ensure food safety and hygiene standards are consistently maintained.
• Conduct regular safety inspections.
• Ensure staff receive the necessary safety training.

Administration

• Complete all required operational and management reports accurately and on time.
• Maintain employee records and documentation.
• Ensure compliance with company policies and statutory requirements.

Minimum Requirements

• Grade 12 (Matric).
• Relevant Hospitality Management qualification will be advantageous.
• Minimum 3–5 years' experience in a Restaurant Management role, preferably within a recognized restaurant franchise.
• Strong understanding of restaurant operations.
• Experience managing large teams.
• Financial management and cost control experience.
• Computer literacy (Microsoft Office and POS systems).
• Valid driver's license.

Knowledge & Skills

• Restaurant operations management
• Financial and business acumen
• Leadership and people management
• Customer service excellence
• Stock and inventory management
• Labour relations and disciplinary procedures
• Food safety and hygiene standards
• Problem-solving and decision-making
• Conflict resolution
• Planning and organisational skills

Competencies

• Strong leadership ability
• Excellent communication and interpersonal skills
• Results-driven
• High level of accountability
• Ability to work under pressure
• Attention to detail
• Customer-focused
• Professional and ethical
• Adaptable and resilient

Working Conditions

• Ability to work retail hours, including evenings, weekends, and public holidays.
• Ability to work in a fast‑paced, high‑pressure environment.
• Required to be on the restaurant floor for extended periods.
• May be required to work additional hours during peak trading periods.