147 Restaurant Management jobs in South Africa

To prepare all KFC products in accordance with the KFC standard operating procedures, with strict adherence to Health and Safety standards

Prepare and cook KFC products using approved KFC standards and procedures when instructed by the manager

- Portion ingredients and cooked products using approved KFC procedures

- Hold and monitor product quality by checking and acting upon expiration dates and times for each product

- Ensure the correct use of product holding equipment in respect of holding times and temperatures

- Follow all standard procedures and schedules for cleaning and sanitizing food preparation and storage areas equipment and utensils

- Capture product preparation information and monitor product quality by checking and acting upon expiration dates and times for products

- Adhere to Yum’s culture principles

- Be obsessed about product quality by ensuring product is prepared and served to customers as per KFC standards and every customer is satisfied

- Perform other duties from time to time as requested by the Restaurant General Manager/Assistant Manager/Shift Supervisor

To prepare all KFC products in accordance with the KFC standard operating procedures, with strict adherence to Health and Safety standards

Prepare and cook KFC products using approved KFC standards and procedures when instructed by the manager

- Portion ingredients and cooked products using approved KFC procedures

- Hold and monitor product quality by checking and acting upon expiration dates and times for each product

- Ensure the correct use of product holding equipment in respect of holding times and temperatures

- Follow all standard procedures and schedules for cleaning and sanitizing food preparation and storage areas equipment and utensils

- Capture product preparation information and monitor product quality by checking and acting upon expiration dates and times for products

- Adhere to Yum’s culture principles

- Be obsessed about product quality by ensuring product is prepared and served to customers as per KFC standards and every customer is satisfied

- Perform other duties from time to time as requested by the Restaurant General Manager/Assistant Manager/Shift Supervisor

To prepare all KFC products in accordance with the KFC standard operating procedures, with strict adherence to Health and Safety standards

Prepare and cook KFC products using approved KFC standards and procedures when instructed by the manager

- Portion ingredients and cooked products using approved KFC procedures

- Hold and monitor product quality by checking and acting upon expiration dates and times for each product

- Ensure the correct use of product holding equipment in respect of holding times and temperatures

- Follow all standard procedures and schedules for cleaning and sanitizing food preparation and storage areas equipment and utensils

- Capture product preparation information and monitor product quality by checking and acting upon expiration dates and times for products

- Adhere to Yum’s culture principles

- Be obsessed about product quality by ensuring product is prepared and served to customers as per KFC standards and every customer is satisfied

- Perform other duties from time to time as requested by the Restaurant General Manager/Assistant Manager/Shift Supervisor

Restaurant Manager vacancy in Port-Elizabeth South Africa

Job description

• To ensure that the outlet is managed efficiently according to the established business, budget and marketing plan as set by ERCC.
• To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
• To ensure that the outlet cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.
• To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventory, and to ensure that the outlet is adequately equipped.
• To conduct monthly inventory checks on all operating equipment and supplies.

SA - Gauteng, Centurion. R 15 000 - R 19 000 Cost To Company. A high-end Café based in Centurion is looking for a Restaurant Manager to join their team. Minimum requirements:

• Matric required
• Minimum 2 Years experience as a Restaurant Manager
• Must be willing to work retail hours
• Must have experience managing a staff complement of 20+ people
• Must reside in or around Centurion

Consultant: Carmen Bosch - Dante Personnel Midrand

Responsibilities

• 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.

• 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.

• 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.

• 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.

• 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.

Hours: We operate from 8am to 4pm (5pm Saturday) seven days of the week. The hours will not be onerous but they will be intense!

How to apply: Please forward details to

We have a great Front of House team but now need a more experienced individual to take much of the day-to-day running of the restaurant and “freeing-up” Matt to concentrate on the growth of the business. This person will need to continue to provide the atmosphere and “buzzy” environment that we get a lot of recognition for.

We have an ever-growing customer base of “regulars” and there will be queues forming out of the door on Fridays, Saturdays, and Sundays. Managing all of the folk is not easy and we need someone that has to absolutely relish the prospect of hard, mentally demanding organisation which, in return, is rewarded with great customer interactions and the satisfaction of running a very high-level business (we will, of course, throw some money in as well….).

You will have been in supervisory roles in hospitality before and not be shy of making decisions, developing strategies, working on back-office projects, and taking control of start/end of day procedures. Ideally, you will have managed an independent restaurant of some kind and have at least 4-5 years of experience.

Don’t forget…you’ll also be working pretty darn hard on the floor as well. If you see yourself sitting down issuing directives to staff, please don’t bother applying. You will find yourself in a close-knit, hard-working team with no stragglers. The environment is great and the kitchen (in our opinion) puts out the best calibre food in the city and we take immense pride in that.

If you have a background that shows you are a hospitality professional and aim to progress in the industry, please contact me for a chat.

Where Style Meets Substance.

Step into a space where art deco elegance, rooftop views, and culinary flair collide. This Restaurant is one of Cape Town’s most iconic urban dining destinations — and we’re looking for a passionate, experienced, service-obsessed leader to take the reins of our restaurant operation.

This is your chance to be part of something special — a space where guests don’t just eat; they celebrate, connect, and create memories.

As Restaurant Manager , you’ll be at the forefront of elevating the guest experience , mentoring an energetic team, and working closely with the Head Chef and owners to shape the next chapter of the restaurants journey. From breakfast buzz to rooftop sundowners, every shift is an opportunity to impress and inspire.

• 10+ years in hospitality , with at least 5 years in a senior management role in a premium or Top 10 dining environment
• A guest-first attitude and calm, confident approach to high-pressure service
• A natural leader and coach , with a hands-on style and eye for detail
• Strong operational acumen – stock control, systems, equipment care, and scheduling
• Outstanding communication skills and emotional intelligence
• Problem-solving finesse and the ability to engage with discerning guests
• A flexible schedule

• Create and maintain a flawless front-of-house experience from open to close
• Lead, train, and motivate the restaurant team to deliver memorable moments
• Work with the Head Chef to ensure a seamless relationship between kitchen and floor
• Assist in driving the restaurant’s reputation, profitability, and performance
• Ensure that every guest feels like a VIP , whether they’re here for brunch or bubbly
• Uphold and exceed service standards in line with the vision for the Restaurant
• Protect our brand – manage systems, oversee assets, and deliver on daily operations

• Be part of one of Cape Town’s most stylish and talked-about dining spaces
• Work with an ambitious, creative team that values collaboration and excellence
• Opportunity to influence and grow in a dynamic, design-led environment
• Competitive package and a culture that celebrates individuality and flair

Sound like your kind of vibe?
Step up, stand out, and let your hospitality journey reach new heights.

Apply now and bring your energy, ideas, and passion to the rooftop.

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with our CV Boost Packages!

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.