Restaurant Manager

Job Description

Responsibilities

Manage daily service and opening and closing procedures Monitor food, beverage and service quality Maintain cleanliness, hygiene and safety standards Recruit, train, coach and evaluate staff Prepare rosters and monitor team performance Control labour, food and beverage costs Oversee ordering, stocktaking and inventory Analyse sales and identify revenue opportunities Assist with budgets, cash handling and reconciliations Resolve guest concerns and implement service improvements Maintain operational reports and conduct inspections Coordinate with suppliers and hotel departments

Requirements

Grade 12 / Matric Hospitality or Food & Beverage Management qualification advantageous 3–5 years’ Restaurant Manager experience in hospitality Strong understanding of food and beverage operations Experience managing stock, budgets and operating costs Proficiency in Microsoft Office and restaurant POS systems Effective leadership, communication and problem-solving skills Availability for shifts, weekends and public holidays