Restaurant Manager

The Restaurant Manager is responsible for ensuring a seamless dining experience for guests while maintaining high service standards, profitability, operational efficiency, and compliance with company policies and hospitality regulations. The role focuses on maximising food and beverage revenue, managing staff, controlling costs, and delivering excellent customer service.

• Grade 12 / Matric
• Diploma in Food and Beverage Management or equivalent qualification
• Computer literacy, including Microsoft Office
• Minimum 2 years supervisory experience within the restaurant or hospitality industry
• Experience with restaurant POS and inventory systems advantageous
• Knowledge of food safety and health & safety regulations

Key Responsibilities

• Oversee daily restaurant operations
• Ensure service standards and guest satisfaction are consistently maintained
• Monitor restaurant service and operational efficiency
• Manage conference and boardroom bookings where applicable
• Implement operational procedures and standards

• Maximise food and beverage sales and profitability
• Control operational costs and wastage
• Monitor stock levels and conduct stock counts
• Manage inventory and investigate stock variances
• Ensure all sales are accurately recorded on POS systems
• Assist with budgeting and revenue targets

• Supervise and support restaurant staff
• Assist with recruitment and onboarding
• Prepare staff rosters and manage shift scheduling
• Conduct staff training and performance management
• Handle disciplinary matters in line with company procedures
• Promote teamwork and employee motivation

• Ensure excellent guest experiences at all times
• Handle customer complaints professionally and efficiently
• Build positive relationships with guests and suppliers
• Maintain high standards of hospitality and customer care

• Ensure compliance with food safety regulations
• Maintain health and safety standards
• Ensure correct use and storage of chemicals and cleaning products
• Adhere to audit and operational compliance requirements

• Food and beverage operations
• Procurement and stock control
• Financial administration
• Communication and interpersonal skills
• Leadership and people management
• Conflict resolution
• Problem-solving and organisational skills
• Customer service orientation
• Administrative and reporting skills

• Customer-focused
• Results-driven
• Detail-oriented
• Accountable and reliable
• Team player
• Adaptable and willing to learn
• Professional and well-organised

• Shift work, including weekends and public holidays
• Long hours as required within the hospitality industry
• Standing and walking for extended periods
• Fast-paced operational environment