Our client is seeking a hands-on, highly organized, and service-driven General Manager to lead our daily restaurant operations. In this role, you will hold primary responsibility for floor management, ensuring seamless coordination between front-of-house (FOH) and back-of-house (BOH) teams. You will oversee restaurant systems, guest service, safety compliance, catering logistics, financial administration, and team leadership—all while maintaining the highest operational and hospitality standards.

Key Responsibilities:

Daily Operations & Floor Management

• Shift Leadership: Manage daily FOH and BOH shifts, opening/closing procedures, cashier handovers, and overall service flow.
• Guest Experience: Enforce the restaurant's "Meet & Greet" policy from guest arrival to departure to ensure professional, high-quality hospitality.
• Daily Briefings: Hold morning staff meetings to communicate out-of-stock items, daily specials, service issues, operational needs, active-table handovers, and cleaning tasks due before 14:00.
• Compliance & Safety: Monitor and maintain full compliance with health, food, occupational safety, and local health codes (including Fitness Certificates, Liquor Licences, and all annual compliance documents).
• Facilities & Maintenance: Coordinate ongoing cleaning, repairs, and maintenance so that all dining, kitchen, service, and surrounding areas remain pristine and safe.
• Inventory Control: Monitor stock levels, report shortages promptly, and list out-of-stock items on the Head Chef's designated board.
• Marketing Support: Post daily specials on social media platforms, capturing and uploading suitable photographs where applicable.

Financial Management & Administration

• Cash Administration: Complete and balance daily cash-ups, verifying bankable cash, tips, floats, and cashier balances. Process accurate, timely banking and retain meticulous transaction records.
• Banking Operations: Review daily bank statements and manage bank account administration, access, and beneficiary details (ensuring outdated staff beneficiaries are removed).
• Payment Processing: Every Thursday, review weekly banking requirements, prepare and load bank payments, and retain Proofs of Payment (POPs) for Owner/JON authorization.
• Systems Management: Utilize the restaurant point-of-sale system daily and maintain an up-to-date working knowledge of computer and office management files.
• Recordkeeping: Keep all operational, financial, HR, and administrative databases, files, and records highly accurate and current.

Catering Operations

• Event Costing: Prepare and manage comprehensive catering quotations, analysing costs, margins, portions, quantities, preparation sheets, menus, and pricing.
• Logistics Coordination: Oversee kitchen preparation, stock levels, special requests, event setup, packaging, ordering, logistics, and delivery to guarantee on-time, high-quality execution.
• Kitchen Communication: Display approved invoice breakdowns clearly in the kitchen to ensure accurate execution by the culinary team.

Human Resources & Team Leadership

• Talent Acquisition: Source, interview, and assist in selecting qualified chefs, servers, bartenders, baristas, cashiers, and support staff, ensuring all onboarding documentation is completed.
• Training & Development: Deliver structured induction and ongoing training for staff covering hospitality standards, service procedures, wine/product knowledge, new menus, upselling, and POS/cash handling.
• Performance Management: Conduct and document staff performance reviews, identify training gaps, and handle discipline, conflict resolution, and workplace issues fairly and consistently.
• Culture & Communication: Build a positive, respectful team culture that motivates staff, boosts morale, and reduces turnover. Act as the primary bridge for staff-management communication.
• HR Administration: Manage staff queries and maintain the SOS system for tracking leave, advances, and loans. Discuss all rate or salary changes with the Owner prior to implementation.

Job Requirements & Qualifications

• Experience: 3–5 years of management experience within a restaurant environment.
• Language Skills: Must speak both English and Afrikaans. Fluency in any additional languages will be highly beneficial.
• Education: A Diploma in Hospitality Management (or a related field) is beneficial but not strictly required.
• Technical Skills: Must have working knowledge of Microsoft Windows, Word, and Excel. Prior GAAP POS knowledge will be an advantage.
• Financial Acumen: Strong skills in daily financial administration, cash-up procedures, banking, and detailed recordkeeping.
• Compliance Knowledge: Sound understanding of local food safety, occupational health, liquor licensing, and regulatory compliance requirements.
• Core Competencies: Exceptional organizational skills, high accountability, and the multi-tasking ability needed to manage service, catering, suppliers, maintenance, and staff matters simultaneously.

Closing Date: 30 September 2026