Job Description

Job Summary The ideal candidate is an experienced leader with strong operational, people management, and financial acumen -- particularly in managing Gross Profit (GP) through efficient and strategic implementation of processes.
You will be responsible for maintaining high standards of food quality, customer service, and staff performance, while ensuring the restaurant meets its gross profit targets by monitoring costs, pricing, and process efficiencies.
Direct Reports: All Departmental Staff (Front of House, Back of House, Bar, Kitchen)
Key Responsibilities:
Operational Management

• Oversee daily operations of the restaurant including dining, kitchen, and bar areas.
• Ensure all service and hygiene standards are met and exceeded.
• Manage bookings, floor planning, and flow of service during peak and off-peak hours.

Team Leadership

• Manage and support a team of 40+ employees across front and back of house.
• Recruit, train, and evaluate staff performance.
• Foster a positive team culture focused on accountability, collaboration, and service excellence.

Gross Profit & Financial Oversight

• Understand and analyze Gross Profit margins on food and beverage items.
• Collaborate with kitchen and procurement teams to manage cost of goods sold (COGS).
• Implement and monitor inventory control processes to reduce waste and optimize purchasing.
• Ensure menu pricing strategies align with profit goals.
• Regularly review supplier costs and negotiate better deals where possible.
• Track and report on weekly and monthly financial performance, focusing on GP targets.

Process Management

• Develop and enforce standard operating procedures (SOPs) that align with cost control and profitability goals.
• Streamline service and kitchen processes to improve efficiency and reduce delays or overuse of resources.
• Conduct regular audits to ensure adherence to SOPs.

Customer Service & Brand Standards

• Ensure a consistently excellent guest experience.
• Handle customer feedback and complaints professionally.
• Maintain a high standard of presentation across all customer touchpoints.

Key Skills and Qualifications:

• 5+ years of experience as a General Manager or senior leadership role in a high-volume restaurant.
• Deep understanding of restaurant financials, especially Gross Profit, COGS, and inventory control.
• Strong leadership and people management skills.
• Knowledge of POS, inventory, and restaurant management software.
• Excellent organizational and problem-solving abilities.
• Ability to work under pressure in a fast-paced environment.
• Strong analytical skills with a detail-oriented approach.

SALARY
The proposed salary for the role is R30k - R40k per month. The offer is marginally negotiable, but will be market related in line with your qualifications, skills, and experience.
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