Job Purpose The Restaurant Manager oversees the daily operations of the restaurant, ensuring exceptional service, efficient workflow, and profitability. The role involves managing staff, coordinating with the kitchen, handling customer relations, and maintaining high standards of food quality, hygiene, and guest experience. Key Responsibilities Operational Management Supervise daily restaurant operations, including service, seating, reservations, and staff scheduling. Ensure smooth coordination between front-of-house and kitchen teams. Monitor service standards, food quality, and overall guest experience. Implement operational procedures and ensure compliance with policies. Staff Management Recruit, train, and manage restaurant staff, including waiters, hosts, and supervisors. Conduct performance appraisals, coaching, and disciplinary action when required. Motivate staff to deliver excellent service and maintain a positive work environment. Customer Service Handle guest inquiries, feedback, and complaints promptly and professionally. Ensure that guests receive personalised and attentive service. Maintain high levels of customer satisfaction and foster repeat business. Financial Management Monitor sales, revenue, and operational costs to achieve profitability. Manage cash handling, billing, and POS systems. Assist in budgeting, stock management, and cost control. Health, Safety & Compliance Ensure compliance with health, safety, and hygiene regulations. Conduct regular inspections of the restaurant, dining areas, and kitchen support areas. Train staff on safety procedures and food handling standards. Marketing & Promotion Support Support marketing initiatives, promotions, and special events to boost revenue. Collaborate with management on menus, pricing, and seasonal offerings. Qualifications Diploma or Degree in Hospitality Management, Hotel Management, or related field. Food Safety / HACCP certification advantageous. Experience 3–5 years of experience in restaurant or food & beverage management. Experience in a supervisory or managerial role. Proven track record of maintaining high service standards and profitability. Technical Skills Knowledge of restaurant operations, service standards, and POS systems. Budgeting, cost control, and inventory management skills. Scheduling and staff management proficiency. Strong organisational and multitasking abilities. Core Competencies Leadership, teamwork, and staff motivation. Excellent communication and interpersonal skills. Problem-solving and decision-making abilities. Customer service orientation and attention to detail. Ability to work under pressure in a fast-paced environment. Personal Attributes Professional, approachable, and guest-focused. Reliable, adaptable, and proactive. Strong work ethic and integrity. Passionate about hospitality and delivering exceptional service.

Key Performance Objectives: Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence, Develops specific goals and plans to prioritize, organize, and accomplish work tasks, Ensure that all sick leave, annual leave, family responsibility leave, and any other absenteeism is duly reported to HR on the prescribed forms Assists in the ordering of F&B supplies, cleaning supplies and uniforms Get to know and personally engage with regular guests Ensure guest satisfaction Monitor all guest complaints, actioning steps where necessary Food & Beverage Planning & Control Monthly stocktaking and Ensure tight control over F&B security to avoid damage or theft. Minimum Experience and Qualification Required: Post matric hotel school qualification in Food and Beverage 2-3 years’ experience in a 5-star hotel restaurant or similar environment Computer literacy Good understanding of the micros point of sale system Previous leadership role Excellent communication skills Excellent numeracy skills with and understanding of finance Good wine knowledge High level of English proficiency Ability to train and develop a team Must be motivated, enthusiastic, and energetic Understand the true ethos of hospitality – being warm, friendly and engaging with guests Must be a team player, with a positive attitude Must be able to work under pressure Own transport