Restaurant Manager

Responsibilities

• Oversee the full daily operations of the restaurant.
• Ensure adherence to brand standards, SOPs, and food safety regulations.
• Maintain high product quality and service excellence at all times.
• Manage opening and closing procedures.
• Ensure the store is audit-ready at all times.

• Drive sales growth and achieve monthly turnover targets.
• Control food cost, labour cost, and operating expenses.
• Manage stock ordering, stock rotation, and monthly stock takes.
• Minimise wastage and implement cost-saving initiatives.
• Analyse daily and weekly sales reports via Micros.

• Recruit, train, and develop team members and supervisors.
• Manage staff rosters in line with labour budgets.
• Conduct performance reviews and ongoing coaching.
• Handle IR matters in accordance with company policy and South African labour legislation.
• Foster a positive, motivated, and high-performance team culture.

• Ensure exceptional customer service standards are maintained.
• Resolve customer complaints effectively and professionally.
• Monitor service speed and operational efficiency during peak periods.

• Grade 12 (Matric) essential
• Minimum 3 years experience as a Restaurant Manager in a high-volume QSR environment
• Strong working knowledge of Micros POS system
• Proven experience managing large teams
• Solid understanding of food cost, stock control, and labour management
• Knowledge of health, safety, and food hygiene regulations
• Computer literate (MS Office)