General Manager (FOH & BOH)

Our Client in the Hospitality Industry is seeking to employ a General Manager (FOH & BOH) to their team based in Somerset East.

Assistance with accommodation for 2-3 months.

Requirements

• Recent (within the last 2–3 years) experience in the hospitality industry—pub, grill, or restaurant environment essential.
• Strong BOH/kitchen experience, with solid understanding of prep, service flow, hygiene, portion control, and recipe adherence.
• Proven experience managing staff and supervising both FOH & BOH teams.
• Competence in stock counting, inventory management, variance reporting, and basic-to-intermediate cost controls.
• Proficiency with GAAP POS systems (required) for sales, stock, and reporting.
• Proficiency with Sage Accounting (required) for supplier management, invoicing, reconciliations, and financial record-keeping.
• Excellent communication skills; English essential. Afrikaans or Xhosa advantageous.
• Organized, reliable, and able to maintain composure during high-pressure, high-volume service.
• Able to work flexible hours, including evenings, weekends, and peak periods.
• Driver’s License and own vehicle.

Responsibilities (including but not limited to)

• Oversee and coordinate daily FOH and BOH operations to ensure smooth service and high standards.
• Maintain quality, consistency, and presentation of all food items in line with kitchen standards.
• Ensure hygiene, food safety, and operational compliance throughout the venue.
• Supervise kitchen and FOH staff; ensure all stations are properly prepared and staffed.
• Create and manage shift schedules; support staff training, onboarding, and development.
• Foster a positive, professional working environment.
• Manage guest relations and resolve service issues promptly and effectively.
• Uphold and reinforce brand standards across the venue.
• Conduct daily/weekly stock counts across FOH and BOH.
• Track variances, manage wastage, and ensure accurate inventory reporting.
• Place, receive, and verify supplier orders; maintain strong supplier relationships.
• Oversee portion control, recipe adherence, and cost-saving initiatives.
• Operate and maintain GAAP POS for sales processing, stock control, recipe management, and reporting.
• Use Sage Accounting for invoicing, creditor management, reconciliations, and financial data accuracy.
• Manage cash-ups, banking, and financial reconciliations.
• Prepare performance reports and assist with budgeting and cost control.
• Oversee daily prep schedules, staff station assignments, and service readiness.
• Assist Head Chef with menu updates, kitchen planning, and implementation of new procedures.

Please note that should you not receive a response within 2 weeks of applying, you may consider your application unsuccessful.