Job Description

POSITION DESCRIPTION
POSITION
Restaurant General Manager
INCUMBENT(S)
Various
SUPERVISOR TITLE
Area Coach
SUPERVISOR NAME
Various
PURPOSE OF THE POSITION
Manage a restaurant in accordance with policies and procedures and assume primary responsibility for the achievement of designated customer, profit, sales and employee P&L targets. The role requires the ability to move between restaurants as required.
SCOPE AND MAGNITUDE
Supervises: 12-30 Team Members/Riders, 1-3 Assistant Restaurant Managers / Shift Managers
POSITION FUNCTIONS
Demonstrate and embed a strong culture and values. Act as a role model by providing leadership and ongoing coaching to team members and management within the restaurant.
Assume overall responsibility for the correct implementation of Employee, Customer, and Visitor Safety in line with policy, procedures, and standards. Ensure all employees receive appropriate training and resources to perform duties safely.
Manage the restaurant in accordance with policies and procedures, directing employee activities to maximise customer satisfaction, people performance, sales, operating efficiency, and profit objectives.
Achieve Customer Hospitality Standards by ensuring all employees focus on exceeding customer expectations through great product quality, great service, and maintaining a great restaurant environment.
Ensure controls and procedures are in place to protect employee safety as well as company funds and assets.
Coordinate effective recruitment and selection of team members using approved systems.
Implement training programmes for team members and management to meet required standards, maximise performance, and support career development. Monitor performance and implement corrective action where required. Proactively identify and develop talent as part of succession and bench planning.
Forecast and schedule management and team member labour, semi-variable costs, and food and packaging costs within budget. Ensure tasks are performed only by employees certified to do so.
Keep the Area Coach informed of any competitive activity that may impact restaurant trading results.
Report to the Area Coach any employee relations matters, customer service issues, attendance concerns, or inspections by third parties that may affect restaurant operations.
Perform other duties as required on an ongoing or ad hoc basis.
POSITION IMPACT
1. Major Problems
Managing the restaurant to achieve sales, profit, people, and customer targets while adhering to policies, procedures, and standards.
Achieving consistent results through effective team leadership in an increasingly complex restaurant environment.
2. Decision-Making Authority
Primary responsibility for overall restaurant operations.
Authority to hire, manage, and terminate restaurant personnel (team members and delivery drivers) in line with policy. Terminations require approval from senior management and HR.
Approval of expenditure within established guidelines.
WORKING RELATIONSHIPS
Internal
Restaurant Team Members
Shift Supervisors
Restaurant Management
People / HR Coaches
Area Coach
Operations and departmental support staff
External
Customers
Contractors
Suppliers
SPECIALISED OR TECHNICAL KNOWLEDGE / SKILLS
High School education - Grade 12 / NQF Level 4
Minimum 3 years' experience in multi-outlet food retail or service industry at a supervisory or management level (preferred)
Proven track record of on-target performance against Balanced Scorecard KPIs (or equivalent) with primary profit responsibility
Certified in advanced restaurant leadership programmes
Clear ITC / credit record
Ability to engage, lead, and motivate employees to consistently meet and exceed customer satisfaction expectations
Strong communication and interpersonal skills
Ability to move between restaurants according to operational business needs

Skills Required