Restaurant Manager George

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• Manage and oversee all daily restaurant operations to ensure smooth and efficient

service.

• Lead, supervise, and motivate front and back-of-house teams to achieve operational

excellence.

• Recruit, train, coach, and develop employees to maintain high-performance

standards.

• Prepare and manage staff schedules, attendance, and labour costs.
• Ensure exceptional customer service and promptly resolve guest complaints and

concerns.

• Monitor food quality, presentation, consistency, and service standards at all times.
• Maintain high standards of cleanliness, hygiene, and food safety throughout the

restaurant.

• Conduct regular inspections to ensure compliance with health, safety, and company

regulations.

• Manage stock ordering, inventory levels, supplier relationships, and stock control

procedures.

• Conduct regular stock takes and implement measures to minimise wastage and

shrinkage.

• Monitor and control operating expenses, food costs, and labour costs to maximise

profitability.

• Oversee daily cash handling, cash-ups, banking, and point-of-sale procedures.
• Analyse sales performance and implement strategies to increase revenue and

customer satisfaction.

• Prepare and submit operational, financial, and performance reports as required.
• Ensure all company policies, procedures, and service standards are consistently

followed.

• Identify operational challenges and implement effective solutions to improve

efficiency.

• Support marketing, promotional, and sales initiatives to drive business growth.
• Maintain a positive workplace culture that encourages teamwork, accountability, and

continuous improvement. 48 Boschkloof, Pacaltsdorp Reg: 2015/323305/07 George Y. Meyer-Jagger

• Manage disciplinary matters, performance management, and employee relations in

line with company policies.

• Ensure the restaurant is fully prepared for service and operating at optimum

standards at all times. Minimum Requirements

• Grade 12 (Matric).
• Valid Drivers license
• Relevant hospitality or restaurant management qualification advantageous.
• Minimum 3–5 years' experience in a restaurant management role.
• Strong leadership and people management skills.
• Excellent customer service and communication abilities.
• Experience with stock control, budgeting, and cost management.
• Ability to work flexible hours, including weekends and public holidays.
• Computer literacy and experience with POS systems.

Key Competencies

• Leadership and team development
• Strong organisational skills
• Problem-solving ability
• Attention to detail
• Financial acumen
• Customer-focused approach
• Ability to work under pressure
• Excellent time management