Restaurant Manager – Job Duties
- Oversee daily restaurant operations to ensure smooth service and high customer satisfaction
- Manage and supervise front-of-house and back-of-house staff
- Train, schedule, and motivate team members to maintain performance standards
- Monitor food quality, presentation, and service timing
- Handle customer complaints professionally and resolve issues quickly
- Maintain cleanliness, hygiene, and food safety standards (in line with regulations)
- Control inventory, order supplies, and manage stock levels
- Manage cash handling, POS systems, and daily financial reporting
- Ensure compliance with health, safety, and licensing laws (RSA, food safety)
- Develop and implement promotions, specials, and upselling strategies
- Monitor sales performance and work to achieve revenue targets
- Coordinate with kitchen staff to ensure efficient workflow
- Reduce costs and minimise waste while maintaining quality
- Maintain strong supplier relationships and negotiate pricing where needed
- Ensure opening and closing procedures are followed correctly
Pay: $58,436.96 – $88,059.56 per year
Work Location: In person
