Back of House Manager (High Capacity Restaurant)

SUMMARY:
Oversee kitchen operations at a fast-growing, family-centric restaurant in Centurion, known for its lively vibe and high-energy team. It’s an all-day, high-capacity operation with 200+ seats that also doubles as a versatile venue for special occasions and private events.

POSITION INFO:
Ensure efficient, high-quality food preparation and a smooth service flow to maintain the restaurant’s commitment to homely food with a warm dining experience.

You will manage kitchen staff, inventory, hygiene standards, and food quality while collaborating closely with the Front of House to deliver an exceptional guest experience.

KEY RESPONSIBILITIES:

Leadership & Operations

• Supervise, train, and lead all kitchen and back-of-house staff.
• Coordinate daily kitchen operations and workflow to ensure smooth, efficient service.
• Collaborate with the Head Chef and Front of House to ensure seamless communication and service delivery.

Stock Control & Cost Management

• Take full responsibility for stock control, including:
  • Accurate ordering of food, beverages, and cleaning supplies.
  • Verifying deliveries against invoices and reporting discrepancies immediately.
  • Correct storage and labelling of stock to ensure freshness and minimize waste.
  • Conducting daily, weekly, and monthly stock counts with accurate record-keeping.
  • Monitoring consumption trends and adjusting orders accordingly.
  • Maintaining strict portion control to manage food cost effectively.
  • Identifying and reporting slow-moving or overstocked items.
  • Managing supplier relationships and negotiating for the best pricing and quality.
• Maintain target food cost and ensure minimal stock losses.

Kitchen Management & Hygiene

• Oversee all food preparation and cooking to meet the restaurant's standards.
• Enforce strict hygiene, sanitation, and health & safety standards (HACCP compliance).
• Ensure all kitchen equipment is maintained, cleaned, and functioning safely.
• Support menu development and seasonal specials by providing accurate costing input.

Team & Training

• Lead, motivate, and mentor the kitchen team.
• Conduct ongoing training on food safety, stock handling, and efficient kitchen practices.
• Maintain a positive, professional kitchen culture focused on teamwork and respect.

• Exceptional stock control and inventory management skills.
• Strong financial awareness, especially food cost and waste management.
• Excellent leadership and team supervision abilities.
• Good communication and coordination with FOH and management.
• Ability to thrive in a fast-paced environment while maintaining high standards.
• Strong organizational and time management skills.
• Problem-solving mindset and attention to detail.
• Proficiency in basic computer systems or POS/inventory platforms.
• Food Safety and Hygiene certification (advantageous).
• Knowledge of South African food and labour regulations.