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Job Summary
General Restaurant Manager required for a premium eatery in Sandton CBD. Role Overview: This position carries full operational, financial, and regulatory accountability for our client’s premium eatery. The role requires a candidate capable of safeguarding margins in a high-inflation hospitality market while ensuring strict compliance with the Labour Relations Act (LRA) and the Occupational Health and Safety Act (OHS). Key Responsibilities: 1. Operational Leadership & Infrastructure Integrated Systems Oversight: Full oversight of the integrated digital stack (POS, Inventory, and Scheduling) to ensure real-time data integrity and automated stock triggers. Infrastructure Stewardship: Responsible for the maintenance and readiness of all essential utility backups (power and water) and cold-chain monitoring. Supply Chain Resilience: Strategic procurement to mitigate the impact of local protein and produce inflation; managing agile vendor relationships to ensure consistency. 2. Financial Performance & Prime Costs Cost Engineering: Maintain Prime Costs (COGS + Labour) within the 55%–60% window through rigorous theoretical vs. actual (TvA) variance analysis. Revenue Drivers: Maximize RevPASH (Revenue Per Available Seat Hour) through expert floor management, turn-time optimization, and structured upselling. Fiscal Discipline: Oversight of daily cash-up integrity, weekly stock takes, and monthly P&L reconciliation. 3. Labour Compliance & Team Culture Statutory Adherence: Ensure 100% compliance with the Hospitality Sectoral Determination ; Labour Relations Act (LRA) ; and BCEA . Regulatory Readiness: Maintain "Raid-Ready" administrative files (UI-19s, valid work permits, and OHS certificates) for immediate Department of Labour or Health inspections. Performance Management: Execute structured onboarding, continuous service training, and legally sound disciplinary procedures. 4. Guest Experience & Brand Integrity High-Touch Service: Lead floor operations during peak periods, ensuring a seamless experience for both high-net-worth local patrons and international tourists. Reputation Management: Direct oversight of digital sentiment; ensuring service recovery is handled with speed and professional empathy. Key Performance Indicators (KPIs): Labour Cost Percentage: Maintaining staff costs within the budgeted % of turnover. COGS Variance: Keeping the gap between theoretical and actual food/beverage costs below 2%. Compliance Audit Score: Zero high-risk findings during health, safety, or labour inspections. Guest Satisfaction: Achieving a minimum 4.5-star aggregate across primary review platforms. Staff Retention: Reducing year-on-year turnover through structured development and engagement. Required Skills & Qualifications: Experience: 5+ years in a senior Restaurant Management role within a high-volume, premium restaurant or hotel. Technical Literacy: Advanced proficiency in SA-standard systems (e.g., Pilot, GAAP, Micros, or 7shifts). Legal Expertise: Comprehensive knowledge of the SA Liquor Act and the LRA. Financial Acumen: Proven ability to manage budgets, analyze P&L statements, and execute cost-saving measures. Education: Grade 12 (Matric) required; Hospitality Management Degree/Diploma preferred.
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