Restaurant Manager (Meyerton)

Minimum requirements for the role:

• Must have a National Senior Certificate (Matric)
• Minimum 35 years' experience managing a restaurant
• Must have strong knowledge of restaurant operations, stock control and cost management
• Proven ability to lead and manage a team
• Strong customer service and communication skills
• Good administrative and organizational ability
• Ability to work under pressure in a fast-paced environment
• Willingness to work shifts, weekends and public holidays
• Own transport would be advantageous

The successful candidate will be responsible for:

• Managing the restaurants daily operations and service delivery.
• Leading, motivating and managing the front-of-house team.
• Ensuring consistently high customer service and dining standards.
• Managing staff scheduling, attendance, performance and training.
• Overseeing stock control, ordering, wastage and cost management.
• Monitoring cash-ups, daily reconciliations and operational procedures.
• Ensuring compliance with health, safety and food-handling standards.
• Handling customer queries and resolving complaints professionally.
• Monitoring restaurant sales and identifying opportunities to improve revenue.
• Working closely with the kitchen and management team to ensure smooth service.
• Maintaining a clean, professional and well-presented restaurant environment.

Please note that subsequent to the screening and shortlisting process, all further communication will be entered into only with the shortlisted candidates. If you do not receive any feedback from us within 2 weeks of applying, please consider your application unsuccessful.