Restaurant Manager
Location: Port Elizabeth

The Restaurant Manager is responsible for ensuring a seamless dining experience for guests while maintaining high service standards, profitability, operational efficiency, and compliance with company policies and hospitality regulations. The role focuses on maximising food and beverage revenue, managing staff, controlling costs, and delivering excellent customer service.

Minimum Requirements

Grade 12 / Matric
Diploma in Food and Beverage Management or equivalent qualification
Computer literacy, including Microsoft Office
Minimum 2 years’ supervisory experience within the restaurant or hospitality industry
Experience with restaurant POS and inventory systems advantageous
Knowledge of food safety and health & safety regulations

Key Responsibilities

Operations Management

Oversee daily restaurant operations
Ensure service standards and guest satisfaction are consistently maintained
Monitor restaurant service and operational efficiency
Manage conference and boardroom bookings where applicable
Implement operational procedures and standards

Financial & Revenue Management

Maximise food and beverage sales and profitability
Control operational costs and wastage
Monitor stock levels and conduct stock counts
Manage inventory and investigate stock variances
Ensure all sales are accurately recorded on POS systems
Assist with budgeting and revenue targets

Staff Management

Supervise and support restaurant staff
Assist with recruitment and onboarding
Prepare staff rosters and manage shift scheduling
Conduct staff training and performance management
Handle disciplinary matters in line with company procedures
Promote teamwork and employee motivation

Customer Service

Ensure excellent guest experiences at all times
Handle customer complaints professionally and efficiently
Build positive relationships with guests and suppliers
Maintain high standards of hospitality and customer care

Compliance & Safety

Ensure compliance with food safety regulations
Maintain health and safety standards
Ensure correct use and storage of chemicals and cleaning products
Adhere to audit and operational compliance requirements

Knowledge & Skills

Food and beverage operations
Procurement and stock control
Financial administration
Communication and interpersonal skills
Leadership and people management
Conflict resolution
Problem-solving and organisational skills
Customer service orientation
Administrative and reporting skills

Behavioural Competencies

Customer-focused
Results-driven
Detail-oriented
Accountable and reliable
Team player
Adaptable and willing to learn
Professional and well-organised

Working Conditions

Shift work, including weekends and public holidays
Long hours as required within the hospitality industry
Standing and walking for extended periods
Fast-paced operational environment