Restaurant Manager

Responsibilities Operational Management Oversee the full daily operations of the restaurant. Ensure adherence to brand standards, SOPs, and food safety regulations. Maintain high product quality and service excellence at all times. Manage opening and closing procedures. Ensure the store is audit-ready at all times. Financial & Cost Control Drive sales growth and achieve monthly turnover targets. Control food cost, labour cost, and operating expenses. Manage stock ordering, stock rotation, and monthly stock takes. Minimise wastage and implement cost-saving initiatives. Analyse daily and weekly sales reports via Micros. Staff Management Recruit, train, and develop team members and supervisors. Manage staff rosters in line with labour budgets. Conduct performance reviews and ongoing coaching. Handle IR matters in accordance with company policy and South African labour legislation. Foster a positive, motivated, and high-performance team culture. Customer Service Ensure exceptional customer service standards are maintained. Resolve customer complaints effectively and professionally. Monitor service speed and operational efficiency during peak periods. Requirements Grade 12 (Matric) essential Minimum 3 years experience as a Restaurant Manager in a high-volume QSR environment Strong working knowledge of Micros POS system Proven experience managing large teams Solid understanding of food cost, stock control, and labour management Knowledge of health, safety, and food hygiene regulations Computer literate (MS Office)