220 Restaurant jobs in South Africa

Overview

THE FARM WITH A PURPOSE

Work Amidst Nature in the Heart of the Winelands

Imagine starting your day with the sunrise over lush vineyards and the tranquillity of farm life. At Boschendal, the surroundings are not just a backdrop; they’re integral to our work and our inspiration. Nestled in the heart of South Africa’s golden triangle of wine country, our farm offers a unique escape from the hustle of city life. A Typical Day at Boschendal: Experience a different pace and setting of work life. Whether it’s walking among the vineyards, engaging with guests, or collaborating on a new project, every day here is a blend of meaningful work and the beauty of the natural landscape.

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant. This role ensures that the restaurant provides excellent food and service, while maintaining a safe and productive work environment. The manager will lead the staff, manage resources efficiently, and ensure customer satisfaction. They will also be responsible for implementing policies, managing budgets, maintaining inventory, and ensuring compliance with health and safety regulations.

• 1. Operations Management:
  • Oversee daily operations of the restaurant, ensuring that it runs smoothly and efficiently.
  • Ensure high standards of food quality and presentation.
  • Manage the restaurant’s opening and closing procedures, ensuring consistency.
  • Monitor customer satisfaction levels, address complaints or concerns promptly, and resolve issues to maintain a positive dining experience.
  • Manage and supervise the kitchen and front-of-house staff to ensure efficient service and quality food.
  • Ensure cleanliness and maintenance of the restaurant’s physical premises, including dining areas, kitchen, and restrooms.
• 2. Staff Management:
  • Recruit, hire, and onboard new employees.
  • Provide training, mentorship, and coaching for all restaurant staff.
  • Schedule and manage staff shifts to ensure adequate coverage during peak times.
  • Conduct performance evaluations and offer feedback for staff development.
  • Ensure adherence to company policies, including customer service standards and safety procedures.
  • Foster a positive and productive work environment to maintain high employee morale and retention rates.
• 3. Financial Management:
  • Monitor and manage the restaurant’s budget, including labour costs, food costs, and overhead.
  • Prepare and review financial reports (e.g., daily sales, profit margins, and expenses).
  • Implement cost-control measures to reduce waste and improve profitability.
  • Manage inventory levels and place orders for supplies as needed.
  • Ensure compliance with all financial policies and ensure accurate reporting for accounting purposes.
• 4. Customer Experience:
  • Ensure that customers receive exceptional service and resolve any concerns promptly.
  • Monitor guest satisfaction levels and implement strategies to improve the overall customer experience.
  • Maintain a strong relationship with repeat customers and encourage customer loyalty programs.
  • Handle customer complaints or disputes in a professional manner, working to resolve issues quickly.
• 5. Health & Safety Compliance:
  • Ensure that all health, safety, and sanitation standards are adhered to, including food safety regulations.
  • Regularly inspect the kitchen, dining area, and equipment to ensure compliance with local health codes and company policies.
  • Maintain proper records of safety checks and health inspections.
  • Oversee the implementation of COVID-19 guidelines (or other relevant regulations, depending on the current climate).
• 6. Marketing & Promotion:
  • Collaborate with the marketing team to create promotional campaigns and events.
  • Develop relationships with local businesses or community organizations for cross-promotion opportunities.
  • Participate in community events and engage with social media to increase the restaurant’s visibility and reputation.

• Proven experience as a restaurant manager or in a similar managerial role within the hospitality industry.
• Strong leadership skills and the ability to motivate and manage a team.
• Excellent communication and interpersonal skills.
• Strong understanding of restaurant operations, financial management, and customer service.
• Ability to work in a fast-paced environment and solve problems quickly.
• Proficiency in restaurant management software (e.g., POS systems, scheduling tools).
• Food safety certification and knowledge of health and safety regulations.
• A degree in hospitality management or a related field is preferred but not required.

Join to apply for the Restaurant Manager role at The President Hotel .

An exciting career opportunity has been created at The President Hotel to handle the growing demand as we continue our journey towards being recognised as a true luxury destination. Our purpose is simple yet powerful: to create and inspire memorable experiences. Our vision is to become Cape Town's most loved hotel. Set in the heart of Bantry Bay, between Cape Town's vibrant city life and the Atlantic Ocean, The President Hotel is renowned as the Mother City&apo;s most loved destination hotel. With 349 stylish rooms, apartments, and suites, breathtaking views, a palm-lined infinity pool, world-class restaurants, and state-of-the-art conference and event venues, The President offers an iconic working environment where excellence meets opportunity.

We’re seeking a Restaurant Manager to oversee the smooth operations of our pool food and beverage service. This is a key leadership role focused on delivering exceptional guest experiences, managing a passionate team, and ensuring operational excellence. The successful candidate will also assist in other outlets when required, ensuring a seamless and consistent dining experience throughout the hotel.

• Develop and implement operational plans to ensure smooth and efficient service at the pool for all food and beverage services
• Oversee all aspects of operations, including staff scheduling, inventory management, and guest service
• Build and maintain strong supplier relationships
• Monitor progress, evaluate results, and adjust operational strategies as needed

• Champion outstanding guest service that exceeds expectations and builds loyalty
• Respond promptly and professionally to guest inquiries, complaints, and requests
• Monitor guest feedback and implement changes to continuously improve service quality

• Implement strategies to maximize revenue and profitability at the Pool Restaurant
• Monitor sales data, control costs, and identify opportunities for improvement
• Manage budgets, inventory, stock control, and operational expenses
• Ensure accurate reporting of sales, staff costs, and supplier accounts

• Recruit, train, and mentor restaurant staff while creating a culture of teamwork and excellence
• Manage performance, provide feedback, and conduct annual appraisals
• Oversee rostering, payroll, leave, and disciplinary procedures in line with policies
• Foster a welcoming and professional environment for both guests and employees

• Ensure compliance with health, safety, and hygiene regulations
• Develop and implement SOPs in alignment with the Outlet Manager's guidelines
• Maintain a clean, safe, and well-presented dining environment
• Manage ordering, inventory control, and waste reduction practices

• Support other restaurants operations when required to ensure consistency across all dining outlets

• Hospitality Management qualification (advantageous)
• Minimum 2-3 years' experience in a restaurant management role

• Strong leadership and team motivation skills
• In-depth knowledge of food and beverage operations
• Excellent communication, interpersonal, and problem-solving skills
• Ability to multitask and thrive in a fast-paced environment
• Proficiency in Microsoft Office and restaurant systems (Micros-Simphony, Opera, Dineplan)
• Passion for hospitality and a commitment to exceptional guest service

• Competitive market-related salary
• 50/50 contribution to provident fund
• Company contribution to medical aid
• Opportunity to work in one of Cape Town's most iconic hotels

• Applicants must hold a valid South African ID
• Only candidates with relevant experience will be shortlisted
• Ensure your CV is fully updated before applying

Join us on our exciting journey and take the lead in creating unforgettable dining experiences at The President Hotel – where excellence meets passion.

Thank you to everyone who applies. While we’d love to respond personally, only shortlisted candidates will be contacted.

DeFuniak Springs, FL

Statement of Purpose:

ACCOUNTABILITIES:

Sales and Profits

• Responsible for managing labor costs by evaluating labor needs against projected sales during the shift.
• Responsible for monthly review of budget and P&L. • Builds sales by promoting customer satisfaction.
• Manages costs by monitoring crew prep, production, and procedures execution.
• Tracks waste levels by using established procedures and monitoring crew position procedures.
• Communicates to General Manager or District Manager any problems in sales and profit related to shift management.
• Assists General Manager or District Manager in executing restaurant sales and profits plan as defined.
• Monitors food costs to eliminate waste and theft.

Staffing & Hiring

• Processes crew applications and sets up interviews; checks references.
• Interviews and hires crew to ensure adequate coverage.
• Monitors crew turnover rate and causes; makes recommendations to the General Manager or District Manager.

Quality

• Monitors product quality during shift by talking with customers during walk-throughs and when working off-line.
• Monitors product quality by managing crew performance and providing feedback.
• Takes service times and determines efficiency.
• Trains crew to respond promptly to customer needs.
• Trains crew in customer courtesy.
• Takes corrective action with crew to improve service times.
• Trains crew to solicit feedback to determine customer satisfaction.
• Establishes and communicates daily S.O.S. goals.

Cleanliness

• Trains crew to maintain restaurant cleanliness during shift.
• Follows restaurant cleaning plan.
• Directs crew to correct cleaning deficiencies.

Training

• Trains crew in new products.
• Assists General Manager in training new managers.
• Trains crew using the Crew Orientation and Training process.
• Trains new crew in initial position skills.
• Cross-trains crew as necessary for efficient coverage of positions during shifts.
• Recognizes high-performing crewmembers to General Manager or District Manager.

Controls

• Follows flowcharts to ensure crew is meeting prep and production goals.
• Monitors inventory levels to ensure product availability.
• Maintains security of cash, product and equipment during shifts.
• Follows restaurant priorities established by the General Manager.
• Follows restaurant priorities established by the General Manager.
• Follows restaurant plan set by the General Manager or District Manager.
• Ensures proper execution of standards and procedures when managing shifts.
• Manages shift to Q.S.C. level of 80% or better.
• Takes appropriate action when problems are anticipated or identified.

Policies and Procedures

• Follows procedures outlined in the Operations manual.
• Maintains safe working conditions in restaurant as outlined in company policies and procedures.
• Follows company policy for cash control. • Reports accidents promptly and accurately.
• Follows procedures for resolving operational procedures indicated by Health Department Inspectors.
• Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.

Administration

• Performs administrative duties as required by the General Manager or District Manager.
• Writes crew schedule to meet plans and objectives of General Manager or District Manager.
• Complies with company standards for crew benefits if applicable.

Maintenance

• Follows Preventative Maintenance Program.
• Trains and monitors crew to maintain equipment.
• Follows procedures for reporting maintenance problems; tracks progress to completion.

Employee Relations

• Uses consistent practices in managing performance problems with crew.
• Manages crew in a manner which maximizes retention.
• Follows grievance process when crew members bring problems to Restaurant Manager’s attention.
• Executes plans to reduce crew turnover. • Provides consistent crew communication.
• Provides priorities and task assignments to crew to accomplish restaurant goals.
• Mentors crew members who express interest in leadership positions.
• Creates/contributes to atmosphere that fosters teamwork and crew member motivation.

Performance Management

• Takes appropriate corrective action in response to performance problems of crew.
• Conducts crew performance reviews on a timely basis.

EMPLOYMENT STANDARDS:

Knowledge

• Wendy's operating systems and procedures.
• Wendy's policies and procedures related to job responsibilities.
• Supervisory practices.
• Interviewing practices.
• Crew orientation and training program.

Education

• College degree or equivalent experience in operations.

Experience

• 1 year of line operations experience in the restaurant industry.
• Must be able to perform all restaurant operations positions/functions

Other

• Must be at least 18 years of age
• General knowledge of state and federal employment laws.
• Ability to quickly become knowledgeable about and able to train others in Wendy’s systems (i.e., WeLearn, etc) and on employee development programs
• The Restaurant Manager job requires standing for long periods of time without a break.
• The Restaurant Manager job requires being able to meet the requirements of all subordinate positions.
• Must possess valid driver’s license.
• Physical inspections of all areas of restaurant
• Ability to work, concentrate and perform duties accurately in a fast paced environment that may involve noise and hot/cold temperatures or other elements.
• Must be able to stand for prolonged periods of time.
• Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling and stooping is involved
• Ability to multi-task while maintaining composure and giving sound advice and direction.
• Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus.
• Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues
• Flexibility to work a 50-hour work week.
• Must be available to report to work promptly and regularly, and to work all day parts and days of the week.
• Must have and maintain ServSafe certification
• Move and inspect all supplies in restaurant

As a leading Wendy’s franchisee company, our commitment to our customers is a simple pledge to do the right thing. We will please our customers by exceeding their expectations with our product quality and flawless execution of service. We will constantly upgrade our facilities, use state of the art technology, and employ a highly trained work force that is focused on delivering world class service. When everyday people sort through all the ‘spin’, there is one quick-service restaurant that is ‘A Cut Above.’ And that’s Wendy’s. We stand for honest and higher-quality food. Every day, we honor Dave Thomas and his legacy by using select, premium ingredients and serving food that’s made fresh with every order.

We are an Asian casual dining store in Stellenbosch looking at rapidly expanding. We need a dedicated and energetic restaurant manager to join us. This is an incredible opportunity for a dedicated and driven person to grow alongside a growing business.

Looking for a systems driven Restaurant manager that has a high attention to detail. Candidate must have experience setting menus, doing costings, managing staff and providing weekly reports to owners.

• Must have own transport
• Must have the same or similar skillset from previous work
• Knowledge with having worked with GAAP or a similar program is a massive bonus
• Must be detail-oriented and systems driven
• Will need to report weekly GP reports and Stock reports
• Would be in charge of weekly orders
• Would be in charge of staff

Mid-Senior level

Full-time

Management and Manufacturing

Job description: The Olive branch is currently recruiting for an experienced Restaurant Supervisor to work alongside our team and ensure the smooth day-to-day running of the current restaurant and developing a new team for our second restaurant opening soon.

We are looking to recruit an ambitious, career-driven individual that is self-motivated & well presented.

Requirements:

• Minimum 2 years restaurant service experience
• Outstanding leadership skills
• Exceptional upselling skills
• Work well in a team
• Good communication skills

What We Offer:

• Working week spread over 4 1/2 days
• Closed Sunday and Monday
• Flexible hours
• Paid overtime available
• Good rate of pay plus tips
• 50% discount on food
• Family and friends discount
• Family business environment
• Coffee, wine, and cocktail training
• Management training

Additional pay:

• Bonus scheme
• Loyalty bonus
• Tips

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount
• Sick pay

Schedule:

• Weekend availability

How to apply: Please bring a CV into the restaurant for the attention of Adam.

Ref: Please quote ‘Pershore Patty Job Board’ when applying.

Requirements:

• Matric Certificate
• Tertiary qualification in Hospitality will be a distinct advantage
• Minimum 5 years’ experience in a fast paced Restaurant environment in Front and Back of House
• Minimum 3 years’ experience in a management role
• Must have POS experience
• Proficient in MS Office
• Fluency in English and Afrikaans
• Valid driver’s license and own transport

Duties and Responsibilities:

• Manage all the financial procedures
• Manage stock levels
• Manage food costs, ensure stipulated cost of sales are achieved
• Ensure budgets are achieved
• Ensure operational standards are implemented in the restaurant
• Comply with all relevant checklists and evaluations
• Manage Staff’s time and attendance
• Manage staff’s performance standards
• Achieve training standards and targets
• Manage recruitment process
• Adherence to company’s disciplinary code and procedures
• Comply with health and safety requirements
• Marketing strategies

Key Responsibilities

• 1. Leadership & Staff Management: Supervise, train, and motivate a team of front-of-house and back-of-house staff; create staff schedules and ensure adequate coverage for smooth operations; conduct regular performance reviews and foster professional development.
• 2. Customer Service: Ensure a superior dining experience for all guests, addressing and resolving any complaints or issues promptly; monitor and maintain high standards of service quality and guest satisfaction; act as the face of the restaurant, building strong relationships with regular patrons.
• 3. Operational Management: Oversee all aspects of restaurant operations, including inventory management, supplier relations, and cost control; implement and enforce health, safety, and hygiene standards in compliance with local regulations; manage reservations and optimize seating arrangements to maximize revenue.
• 4. Financial Management: Monitor budgets, control expenses, and track financial performance; analyze sales trends and implement strategies to boost revenue and profitability; collaborate with the owner or senior management to set and achieve business goals.
• 5. Marketing & Promotions: Assist in planning and executing marketing campaigns and special events; promote the restaurant through social media and other platforms to attract new customers; ensure that branding and messaging align with the restaurant’s identity.

• Proven experience as a Restaurant Manager or in a similar leadership role.
• Strong knowledge of food and beverage operations, including front-of-house and back-of-house processes.
• Excellent organizational, problem-solving, and decision-making skills.
• Outstanding interpersonal and communication skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Proficiency in restaurant management software and basic financial reporting.

• Certification in hospitality or restaurant management.
• Experience in managing a luxury or fine-dining establishment.
• Familiarity with wine and cocktail programs is a plus.

• Lead a passionate and talented team in a renowned establishment.
• Competitive salary with performance-based incentives.
• Opportunities for professional growth and career advancement.

Job Description

Restaurant Manager – Food & Beverage Consultancy | Port Elizabeth

Salary : R30,000

A food and beverage consultancy in Port Elizabeth is seeking an experienced Restaurant Manager to oversee the day-to-day operations of its restaurant clients. The successful candidate will ensure smooth operations, exceptional service standards, and a high level of customer satisfaction.

Key Responsibilities :

Manage daily restaurant operations to ensure efficiency and quality service.

Supervise, train, and motivate restaurant staff to maintain high performance.

Monitor and maintain service standards, ensuring a consistent guest experience.

Oversee stock control, purchasing, and inventory management.

Implement and maintain operational procedures and standard operating procedures (SOPs).

Handle scheduling, payroll, and other administrative tasks as required.

Address customer feedback and resolve complaints professionally.

Ensure compliance with health, safety, and legal requirements.

Requirements :

Proven experience as a Restaurant Manager or similar role in the food and beverage industry.

Strong leadership, communication, and organisational skills.

Experience with budgeting, stock management, and financial reporting.

Ability to work under pressure and manage multiple priorities.

Professional, reliable, and guest-focused approach.

Proficient in relevant software and point-of-sale (POS) systems.

Overview

Exciting Opportunity for a Senior Restaurant Manager to Join our Dynamic Company and work within SA’s No. 1 Fast Food brand!

• Achieve High Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service.
• Manage shifts and costs controls in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency and profitability.
• Forecast and schedule labour by shift and create a deployment plan to control labour costs and still meet the needs of the business.
• Ensure that controls and procedures are implemented to protect the safety and security of employees, customers, property, and company funds.
• Facilitate restaurant training programmes for all staff to company standard to enable them to maximise performance and realise their career potential.
• Initiate action where necessary to ensure that all employees meet the standards of performance required
• Support and act as a role model to employees, providing leadership as necessary.
• Manage Local Store Marketing activities to grow sales.
• Achieve consistent results through team management and leadership

• Grade 12
• Prior supervisory experience
• English Proficiency
• Numeracy Proficiency
• Computer Literate
• Financial Acumen
• Ability to work under pressure and enjoy working shifts

• World class management training
• Job security within a reputable brand with a stable and growing company
• Fantastic career opportunity
• Fast paced, dynamic and rewarding working environment