Restaurant General Manager

Minimum Requirements:

• Minimum 35 years experience as a General Manager within a fine dining or high-end restaurant environment
• Strong leadership and people management experience
• Solid understanding of restaurant operations, service standards, and hospitality best practices
• Must reside in Sandton or surrounding areas for ease of travel and operational availability
• Excellent communication, organisational, and problem-solving skills
• Ability to work under pressure in a fast-paced, high-expectation environment

Key Responsibilities:

• Oversee the full day-to-day operations of the restaurant, ensuring smooth service delivery and exceptional guest experiences at all times.
• Lead, manage, and motivate all restaurant staff, including front-of-house and back-of-house teams, to maintain high performance standards.
• Maintain and enforce fine dining service standards, ensuring consistency in presentation, etiquette, and customer service excellence.
• Manage staff scheduling, rosters, attendance, and performance monitoring to ensure adequate coverage and productivity.
• Conduct regular staff training, coaching, and development to enhance service quality and operational efficiency.
• Oversee financial management of the restaurant, including budgeting, cost control, stock management, and daily cash-ups.
• Monitor food and beverage costs, ensuring profitability targets are met without compromising quality.
• Collaborate closely with the Head Chef and kitchen team to ensure seamless coordination between kitchen and front-of-house operations.
• Handle guest relations, ensuring all feedback, complaints, and special requests are managed professionally and timeously.
• Maintain strong supplier relationships and oversee procurement to ensure quality and consistency of ingredients and products.