Restaurant Manager

Minimum Requirements

• Grade 12 (Matric).
• Diploma or Degree in Hospitality Management, Food & Beverage Management, or a related field (preferred).
• Minimum 35 years' experience as a Restaurant Manager or in a senior supervisory role within a restaurant, hotel, lodge, or resort.
• Experience managing high-volume and/or fine dining operations is advantageous.

Technical Skills

• Strong knowledge of restaurant and food & beverage operations.
• Experience with POS systems and restaurant management software.
• Knowledge of food costing, stock control, and inventory management.
• Understanding of budgeting and financial reporting.
• Proficiency in Microsoft Office (Word, Excel, Outlook).
• Knowledge of food safety and HACCP principles.
• Wine and beverage knowledge is advantageous.

Core Competencies

• Strong leadership and people management skills.
• Excellent communication and interpersonal skills.
• Exceptional guest service and customer relationship management.
• Financial and commercial awareness.
• Strong organisational and time management abilities.
• Ability to multitask and perform under pressure.
• Problem-solving and conflict-resolution skills.
• High attention to detail and commitment to quality.

Personal Attributes

• Passion for hospitality and service excellence.
• Professional, confident, and well-presented.
• Positive attitude and strong work ethic.
• Calm and composed under pressure.
• Flexible and adaptable to changing operational needs.
• Results-driven with a hands-on management style.

Key Performance Indicators (KPIs)

• Guest satisfaction and customer feedback scores.
• Restaurant revenue and profitability.
• Food and beverage cost control.
• Labour cost management.
• Table turnover and service efficiency.
• Stock accuracy and waste reduction.
• Staff performance, training, and retention.
• Compliance with health, safety, and hygiene standards.
• Achievement of sales targets and upselling objectives.

Working Conditions

• Based in a restaurant, hotel, lodge, or resort.
• Requires flexible working hours, including evenings, weekends, and public holidays.
• Fast-paced environment with prolonged standing and regular interaction with guests.
• May be required to oversee functions, private events, and peak service periods.