Senior Manager

Spur Corporation; Saldanha; On-site; ZAR 300 000 - 400 000; Full time

Job summary

A prominent restaurant franchise in Saldanha seeks a Senior Manager to oversee operational and financial aspects. The role includes managing staff performance and training, ensuring compliance with health standards, and enhancing guest experiences. Ideal candidates will have 3–5 years in senior restaurant management, strong leadership skills, and proficiency with POS and management systems. Flexibility is essential as the position requires evening and weekend availability.

Qualifications

• 3–5 years’ experience in a senior restaurant management role, ideally within a premium or fine dining environment.
• Proven ability to lead large teams (20–40+ staff) across multiple departments.
• Flexibility to work evenings, weekends, and public holidays as required.

Responsibilities

• Oversee day-to-day operations ensuring coordination between FOH and BOH teams.
• Champion brand service philosophy to improve guest experience.
• Lead, train, and mentor all FOH and BOH staff for team development.

Skills

Leadership

Communication

Organizational skills

Staff management

Education

Diploma or Degree in Hospitality Management, Business, or related field

Tools

POS systems

Stock management systems

Workforce management systems

Job description

Position Overview

The Senior Manager will be responsible for all operational, financial, and personnel aspects of the business.

Key Responsibilities

1. Operational Excellence

• Oversee the seamless day-to‑day operations of the restaurant, ensuring smooth coordination between front‑of‑house (FOH) and back‑of‑house (BOH) teams.
• Maintain and enforce all brand standard operating procedures (SOPs), ensuring consistency in guest experience, food quality, and presentation.
• Conduct daily pre‑shift briefings, service evaluations, and floor presence during key trading hours to ensure operational control.
• Manage supplier relationships and stock ordering; ensure that deliveries meet brand standards.
• Maintain strict adherence to opening and closing procedures, cash handling protocols, and daily reporting.

2. Guest Experience Leadership

• Champion brand service philosophy by delivering warm, intuitive, and personalized hospitality.
• Handle guest feedback, complaints, and special requests in a professional and solution‑focused manner.
• Monitor and respond to guest reviews across platforms (Google, Dineplan, TripAdvisor, etc.), implementing service improvement strategies as needed.
• Train and empower staff to build meaningful guest relationships and deliver memorable experiences.

3. Team Development & HR Management

• Lead, train, and mentor all FOH and BOH staff, cultivating a culture of pride, ownership, and professionalism.
• Manage staff scheduling, payroll inputs, timekeeping, and labour cost control.
• Conduct performance reviews, implement succession planning, and support internal promotions.
• Address disciplinary matters with fairness, consistency, and compliance to labor laws and company policy.
• Drive staff engagement and teamwork through effective communication and recognition initiatives.

4. Financial & Business Performance

• Monitor and control key cost drivers (food cost, beverage cost, wage cost, operating supplies).
• Analyze weekly/monthly management reports and KPIs to identify areas of improvement.
• Drive local marketing initiatives and community engagement to grow foot traffic and increase average spend per head.
• Work with franchisor or head office support teams to align business strategy with brand objectives.

5. Compliance, Hygiene & Safety

• Enforce all health, safety, and food hygiene standards (HACCP or similar) in accordance with brand and legal requirements.
• Ensure that all licenses, certificates, and inspections (e.g., liquor license, COAs, pest control) are current and compliant.
• Conduct regular internal audits, cleanliness inspections, and equipment maintenance checks.
• Respond swiftly to any non‑conformances or risk indicators with documented corrective action plans.

Minimum Requirements

• 3–5 years’ experience in a senior restaurant management role, ideally within a premium or fine dining environment.
• Proven ability to lead large teams (20–40+ staff) across multiple departments.
• Strong leadership, organizational, and communication skills.
• Proficiency in POS, stock, and workforce management systems (e.g., GAAP, Pilot, Micros, or similar).
• Flexibility to work evenings, weekends, and public holidays as required.

Preferred Qualifications

• Diploma or Degree in Hospitality Management, Business, or related field.
• Previous experience in a franchised environment or managing to brand standards.
• Knowledge of wine service, steak cuts, and fine dining etiquette.