Johannesburg: Restuarant General Manager – Hospitality Industry – Sea Point

Job Summary A fast paced, High end Restuarant is seeking an experienced, hands-on, and commercially driven General Restaurant Manager to lead all aspects of restaurant operations in a busy, customer-focused establishment in Sea Point. The successful candidate will oversee front-of-house and back-of-house operations, drive revenue growth, manage costs, lead and develop teams, and ensure an exceptional guest experience while maintaining the highest operational standards. Restaurant General Managers are typically responsible for overall restaurant performance, staffing, guest satisfaction, compliance, and profitability. Key Responsibilities Operational Management Oversee the daily operation of the restaurant, ensuring seamless service delivery. Manage opening and closing procedures. Ensure front-of-house and back-of-house teams operate efficiently. Monitor service standards, food quality, cleanliness, and presentation. Resolve operational challenges and guest concerns promptly. Leadership & Staff Management Recruit, train, mentor, and develop restaurant staff. Manage employee schedules, attendance, and labour costs. Conduct performance reviews and implement development plans. Foster a positive, high-performance culture. Ensure compliance with company policies and procedures. Guest Experience Deliver exceptional customer service standards. Build strong relationships with guests and local clientele. Handle customer complaints professionally and effectively. Monitor customer feedback and implement improvements. Ensure a welcoming and memorable dining experience. Financial Management Manage restaurant budgets and profitability targets. Monitor daily sales, expenses, and operational performance. Control food costs, labour costs, and wastage. Analyse financial reports and implement corrective actions. Drive sales growth through promotions and service excellence. Inventory & Procurement Oversee stock ordering and supplier relationships. Conduct regular stock takes and inventory audits. Ensure optimal stock levels are maintained. Minimise losses through effective stock control processes. Monitor receiving and storage procedures. Health, Safety & Compliance Ensure compliance with health, safety, hygiene, and food safety regulations. Maintain HACCP and food handling standards. Conduct routine compliance inspections. Ensure all licensing and regulatory requirements are met. Promote a safe working environment for employees and guests. Business Development Identify opportunities to increase revenue and profitability. Support marketing and promotional initiatives. Build relationships within the local community and hospitality sector. Monitor market trends and competitor activity. Assist with menu strategy and pricing decisions. Minimum Requirements Grade 12 (Matric). Hospitality Management qualification advantageous. Minimum 5–8 years’ restaurant management experience. At least 3 years in a General Manager or Senior Management role. Strong understanding of restaurant operations, food & beverage management, and customer service. Experience managing large teams in a high-volume environment. Proficiency in POS systems, stock management, and reporting tools. Ability to work evenings, weekends, and public holidays. Essential Skills & Competencies Strong leadership and people management skills. Financial and commercial acumen. Excellent customer service orientation. Staff coaching and performance management. Conflict resolution and problem-solving abilities. Strong communication and interpersonal skills. Inventory and cost-control expertise. Ability to perform under pressure in a fast-paced environment. High attention to detail and operational excellence. Preferred Experience Upscale casual dining, fine dining, or premium hospitality experience. Experience managing restaurants with annual turnover targets. Wine, beverage, and food service knowledge. Multi-site or franchise management experience advantageous. Key Performance Indicators (KPIs) Revenue growth and profitability. Food cost and labour cost control. Customer satisfaction scores and guest feedback. Staff retention and performance. Compliance with health and safety standards. Stock variance and wastage management. Operational efficiency and service standards.