Zmo 19351 - Restaurant Manager

HotelJobs; Roodepoort; On-site; ZAR 300,000 - 420,000; Full time

Benefits offered by this job

Provident Fund

Quarterly Incentive Bonus

Job summary

HotelJobs is seeking a mature Restaurant Manager with a strong BOH focus (70%) and front-of-house leadership (30%) to drive kitchen excellence and guest experiences. The role requires hands-on leadership and the ability to manage costs, stock, and hygiene across departments.

You will oversee kitchen teams, coordinate service for 230 seats, and lead FOH staff with a focus on service recovery and guest satisfaction, using Micros POS and stock systems.

Qualifications

• Minimum 4 years’ proven restaurant management experience.
• Strong BOH expertise with hands-on kitchen management.
• Oversee multiple kitchen departments.
• Solid knowledge of stock control, cost management, and hygiene compliance.
• FOH management experience with excellent customer service skills.
• Familiarity with Micros POS and stock systems.

Responsibilities

• Oversee all kitchen departments: hot, cold, pastry, prep.
• Implement and maintain strict health, safety and hygiene standards.
• Manage the full stock cycle: ordering, receiving, stock takes, wastage, cost control.
• Supervise and coordinate a team of ±15 staff.
• Ensure smooth service delivery for 230 seats and small functions.
• Lead FOH operations: manage waiters, engage with guests, resolve service issues.
• Utilize Micros POS and stock systems effectively.

Skills

Leadership

Team management

Customer service

Organizational skills

Communication

Financial awareness

Tools

Micros POS

Stock systems

Job description

Employer Description

Restaurant Retail Franchise based in West Rand

Job Description

Our client is seeking a mature Restaurant Manager with a strong back-of-house focus (70%) and proven ability to lead front-of-house operations (30%). This role requires a hands‑on leader who can drive operational excellence in the kitchen while ensuring exceptional guest experiences on the floor.

Key Responsibilities

• Oversee all kitchen departments: hot, cold, pastry, prep.
• Implement and maintain strict health, safety and hygiene standards.
• Manage the full stock cycle: ordering, receiving, stock takes, wastage, cost control.
• Supervise and coordinate a team of ±15 staff.
• Ensure smooth service delivery for 230 seats and small functions.
• Lead FOH operations: manage waiters, engage with guests, resolve service issues.
• Utilize Micros POS and stock systems effectively.

Qualifications

• Minimum 4 years’ proven restaurant management experience.
• Strong BOH expertise with hands‑on kitchen management.
• Demonstrated ability to oversee multiple kitchen departments.
• Solid knowledge of stock control, cost management, and hygiene compliance.
• FOH management experience with excellent customer service skills.
• Familiarity with Micros POS and stock systems.

Skills

• Leadership and team management.
• Strong organizational and multitasking abilities.
• Excellent communication and interpersonal skills.
• Problem‑solving and decision‑making under pressure.
• Customer service excellence.
• Financial awareness and cost control

Benefits

After 3 month probation period

• Provident Fund
• Quarterly Incentive Bonus