Job Description

We are seeking an experienced and highly skilled Senior Kitchen Manager to oversee and manage all aspects of back-of-house operations within our restaurant.

• Oversee daily kitchen operations, ensuring efficiency, consistency, and adherence to standard operating procedures (SOPs).
• Maintain a strong presence on the floor, especially in grill and food preparation areas.
• Ensure compliance with food safety, hygiene, and health regulations at all times.

Meat Handling & Food Preparation

• Expertly manage meat handling, portioning, cutting, and storage to ensure product quality and minimize wastage.
• Supervise preparation methods to maintain consistency in taste, quality, and presentation.

Cost & Inventory Control

• Implement and monitor food cost controls to achieve targeted profitability.
• Manage purchasing and supplier relationships, ensuring quality and cost efficiency.
• Oversee stock control processes including ordering, receiving, storage, and regular stock counts.

Staff & Labour Management

• Prepare and manage kitchen staff schedules to align labour costs with operational needs.
• Lead, train, and mentor kitchen staff to uphold standards of performance, discipline, and productivity.
• Foster a positive working environment, promoting teamwork and accountability.

Quality Assurance

• Ensure consistency of menu items in accordance with brand standards.
• Monitor kitchen performance metrics, identifying and resolving issues proactively.
• Work closely with the front-of-house team to deliver seamless service and exceptional guest experiences.

Minimum Requirements

• Grade 12 (Matric) or equivalent qualification.
• 3+ years of proven experience in a restaurant or grill room environment, with at least 2 years in a senior supervisory or management role.
• Fully proficient in meat handling, cutting, and preparation.
• Strong knowledge of food cost controls, purchasing principles, and labour scheduling.
• Sound understanding of kitchen health, safety, and hygiene standards.
• Computer literate with experience in stock and scheduling systems.
• Excellent organizational, leadership, and communication skills.

Preferred Qualifications

• Diploma or equivalent tertiary qualification in Hospitality or Hotel Management (advantageous).
• Ability to work under pressure in a fast-paced environment.

Core Competencies

• Strong leadership and people management skills.
• Analytical and detail-oriented with a focus on cost control.
• Hands-on, proactive, and solutions-driven.
• High level of integrity, professionalism, and resilience.
• Passion for food, quality, and operational excellence.

Skills Required