Restaurant Manager

SUMMARY:
Our client is seeking an experienced and dynamic Restaurant Manager to oversee the daily operations of their busy pizza restaurant in Camps Bay. The ideal candidate will be hands-on, customer-focused, and skilled in managing staff, service quality, and restaurant efficiency. This role requires strong leadership, operational excellence, and a passion for delivering an exceptional dining experience.

POSITION INFO:
Description:
Operational Management

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Ensure consistent food quality, presentation, and service standards.
• Monitor and maintain cleanliness, hygiene, and safety in all areas.
• Manage stock control, ordering, receiving, and monitoring of food and beverage inventory.
• Coordinate with the kitchen team to ensure smooth workflow and timely service.

• Lead, supervise, and motivate front-of-house and back-of-house teams.
• Create staff schedules and ensure adequate coverage during peak hours.
• Conduct ongoing training and performance monitoring.
• Handle conflict resolution and promote a positive work environment.

• Ensure excellent guest experience through attentive, friendly, and efficient service.
• Manage customer queries, feedback, and complaints in a professional manner.
• Build strong customer relationships and encourage repeat business.

• Assist with budgeting, cost control, and achieving profitability targets.
• Oversee daily cash-ups, shift reports, and accurate record-keeping.
• Reduce wastage and optimize operational costs.

• Support promotional activities, specials, and seasonal menu changes.
• Work with management on social media, branding, and local marketing strategies.
• Identify opportunities to increase sales and strengthen the restaurant’s reputation.

• 2–4 years of experience as a Restaurant Manager or Senior Supervisor (pizza or fast-casual dining experience highly advantageous).
• Strong leadership abilities with excellent communication and interpersonal skills.
• Thorough knowledge of restaurant operations, food safety, and customer service standards.
• Experience with POS systems, stock management, and cash-up procedures.
• Ability to work under pressure in a fast-paced environment.
• Willingness to work evenings, weekends, and public holidays.
• 45-hour work week.