Restaurant Manager - On-site

Placements24; Mbombela (Nelspruit); On-site; ZAR 360,000 - 540,000; Full time

Benefits offered by this job

Health insurance

Dining discounts

Professional development

Job summary

Placements24 presents an exciting on-site Restaurant Manager opportunity in Nelspruit, South Africa. You will oversee daily operations, lead the front-of-house team, manage inventory, uphold quality standards, and drive profitability while ensuring exceptional guest experiences.

The role demands hands-on leadership, strong financial acumen, and a passion for hospitality. A minimum 4 years in restaurant management and comfort with POS systems are essential; a hospitality qualification is a plus.

Qualifications

• 4+ years of experience in restaurant management or senior supervisory role.
• Strong leadership and customer service skills.
• Familiar with P&L, budgeting and inventory control.

Responsibilities

• Manage daily restaurant operations, including front-of-house service and guest relations.
• Lead, train, mentor, and schedule restaurant staff to high service standards.
• Oversee inventory management and stock control for food and beverages.
• Ensure compliance with health, safety and sanitation regulations.
• Handle guest inquiries, feedback and complaints professionally.
• Develop strategies to improve operational efficiency and guest experience.
• Monitor financial performance including sales and labor costs to improve profitability.
• Coordinate with Head Chef to ensure kitchen-FOH alignment.
• Manage reservations and seating to optimize turnover and flow.
• Uphold brand standards and service philosophy.

Skills

Leadership

Customer service

Communication

Education

High school diploma or equivalent; hospitality management degree is a plus

Tools

POS systems

Restaurant management software

Job description

Our client, a highly-regarded restaurant in Nelspruit, is seeking an experienced and dynamic Restaurant Manager to oversee all aspects of its operations. This on-site position is critical for ensuring a superior dining experience for every guest, from service execution to staff management and financial oversight. You will be responsible for leading the front-of-house team, managing inventory, upholding quality standards, and driving profitability. The ideal candidate possesses exceptional leadership skills, a passion for exceptional customer service, and a keen understanding of restaurant management principles. This role requires a hands-on approach, with the ability to motivate and develop staff, resolve issues promptly, and maintain the restaurant's reputation for excellence. Join a vibrant team dedicated to culinary quality and outstanding hospitality. You will play a key role in creating a welcoming atmosphere and ensuring operational efficiency day-to-day.

Key Responsibilities

• Manage daily restaurant operations, including front-of-house service, guest relations, and overall ambiance.
• Lead, train, mentor, and schedule restaurant staff, ensuring high standards of performance and customer service.
• Oversee inventory management, including ordering, receiving, and stock control for food and beverages, ensuring cost-effectiveness.
• Maintain strict adherence to all health, safety, and sanitation regulations.
• Handle guest inquiries, feedback, and complaints professionally and efficiently, ensuring guest satisfaction.
• Develop and implement strategies to improve operational efficiency and guest experience.
• Monitor financial performance, including P&L, sales, and labor costs, implementing measures to enhance profitability.
• Collaborate with the Head Chef to ensure seamless coordination between the kitchen and front-of-house operations.
• Manage reservations and seating arrangements to optimize table turnover and guest flow.
• Uphold the restaurant's brand standards and service philosophy.

Requirements

• Minimum of 4 years of experience in restaurant management or a senior supervisory role in the hospitality industry.
• Proven ability to lead and motivate a team effectively.
• Strong knowledge of F&B operations, including menu execution, service standards, and inventory control.
• Excellent customer service and interpersonal skills.
• Financial acumen, including experience with P&L statements and budget management.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Proficiency in restaurant management software and POS systems.
• Problem-solving skills and the ability to remain calm under pressure.
• High school diploma or equivalent; a degree or certification in Hospitality Management is a plus.
• A passion for food, service, and creating memorable dining experiences.

Benefits

• Competitive salary and performance-based incentives.
• Health insurance benefits.
• Opportunities for professional development and career advancement.
• Employee discounts on dining.
• A dynamic and fast-paced work environment.
• Contribute to a well-regarded dining establishment.