General Manager (Restaurant Operations) Full Time Jobs

General Manager (Restaurant Operations) required in Johannesburg.

Seeking an experienced, hands-on General Manager (Restaurant Operations) to take full responsibility for the daily operation and performance of a busy, upmarket casual-dining restaurant.

This is not a role for someone who can only run a shift or manage from the office. The successful candidate must be visible on the floor, understand restaurant financials and take ownership of sales, service, staff, costs and profitability.

The successful candidate must be energetic, accountable, organised, firm but fair and genuinely hospitality-driven. They must notice when standards are slipping and take action without needing constant direction.

Location: Sunninghill, Johannesburg.

Salary: R25 000 – R30 000 per month – slightly negotiable experience dependent.

Minimum Requirements:

• Minimum 5 years’ restaurant management experience
• At least 3 years’ experience as a General Manager or Restaurant Manager preferred
• Experience managing a busy, upmarket casual-dining restaurant
• Strong front-of-house, back-of-house and bar management experience
• Proven ability to lead, motivate and manage a large team
• Strong understanding of Profit and Loss, food cost, beverage cost, labour cost and gross profit
• Experience with stock control, stock takes, cash-ups and cash variances
• Able to manage rosters, labour requirements and staff performance
• Strong recruitment, training and disciplinary experience
• Good understanding of restaurant SOPs, hygiene and compliance
• Strong guest-relations and complaint-handling skills
• Computer literate with experience using Micros, Pilot or similar systems advantageous
• Hands-on, commercially minded and able to make decisions under pressure
• Willing to work evenings, weekends and public holidays
• Stable employment history with strong, contactable references

Key Responsibilities:

• Manage the daily operation of the restaurant, including front-of-house, kitchen and bar
• Maintain high food, beverage, service, hygiene and cleanliness standards
• Ensure opening, service and closing procedures are followed
• Recruit, train, manage and develop employees
• Manage performance, discipline, rosters and labour requirements
• Monitor sales, costs, profitability and key restaurant performance indicators
• Control food, beverage and labour costs
• Manage stock, ordering, receiving, stock takes, wastage and losses
• Ensure accurate cash-ups and investigate variances
• Remain visible on the floor and engage with guests
• Handle complaints professionally and maintain strong guest relationships
• Identify operational problems and implement solutions
• Drive sales across breakfast, lunch, dinner, beverages, takeaway and delivery
• Identify opportunities to increase average spend and repeat business
• Report accurately to the owners on operational and financial performance