Restaurant Area jobs in East Rand, Gauteng

We are looking for an experienced, energetic and hands-on Restaurant Manager to oversee the day-to-day operations of a restaurant that also hosts events.

The successful candidate will be responsible for managing the restaurant's daily service while also taking full operational responsibility for event days and evenings. This includes coordinating staff, managing event setup and service, ensuring excellent customer experiences, controlling costs and maintaining high standards across both restaurant and event operations.

We are looking for someone who is highly organised, confident under pressure and comfortable managing a restaurant that can transition from normal service into a busy event environment.

Key Responsibilities:

1. Restaurant Operations

• Manage the daily operations of the restaurant.
• Oversee opening and closing procedures.
• Ensure excellent food, beverage and service standards.
• Coordinate front-of-house operations.
• Monitor table bookings, reservations and customer flow.
• Ensure the restaurant is clean, organised and fully prepared for service.
• Monitor service levels and resolve operational issues quickly.
• Ensure restaurant equipment and facilities are maintained.

2. Event Management & Coordination

The Restaurant Manager will play a key role in the successful execution of the restaurant's events.

Responsibilities will include:

• Coordinate the operational planning and execution of events.
• Review event requirements, menus, guest numbers and service arrangements.
• Prepare staffing requirements and event rosters.
• Coordinate event setup, including tables, seating, décor, service stations and other operational requirements.
• Liaise with event organisers, clients, performers, suppliers and internal teams.
• Conduct pre-event staff briefings.
• Ensure the restaurant is event-ready before guests arrive.
• Manage guest arrivals, seating and service throughout the event.
• Coordinate food and beverage service during events.
• Manage event timelines and ensure service runs according to schedule.
• Handle guest requests, complaints and unexpected situations professionally.
• Coordinate event breakdown and ensure the venue is returned to operational condition.
• Conduct post-event reviews and identify areas for improvement.

3. Staff Management

• Recruit, train, supervise and motivate restaurant staff.
• Prepare weekly staff schedules and event-specific rosters.
• Ensure adequate staffing levels for normal trading and events.
• Allocate duties and responsibilities clearly.
• Conduct pre-shift and pre-event briefings.
• Monitor staff performance and service standards.
• Manage attendance, punctuality and staff discipline.
• Train staff in customer service, food safety and event procedures.
• Build a professional, positive and accountable team culture.

4. Customer Experience

• Maintain exceptional customer service standards.
• Be visible and hands-on during busy restaurant and event periods.
• Welcome and engage with customers and event guests.
• Resolve complaints and service issues quickly and professionally.
• Monitor customer feedback and identify opportunities for improvement.
• Ensure VIPs, private functions and special guests receive appropriate attention.
• Maintain a welcoming, professional and energetic atmosphere.

5. Food & Beverage Operations

• Work closely with the kitchen and bar teams to ensure smooth service.
• Ensure food and beverages meet the required quality and presentation standards.
• Monitor food and beverage availability throughout events.

6. Stock & Supplier Management

• Monitor food, beverage and operational stock.
• Conduct regular stock counts.
• Place or coordinate orders according to approved procedures.
• Monitor stock usage during events.
• Control wastage, breakages and stock variances.
• Receive stock delivered and ensure all deliveries meet the required quality and quantity standards.

7. Health, Safety & Compliance

• Ensure compliance with applicable health and safety requirements.
• Maintain high standards of cleanliness and hygiene.
• Conduct or coordinate appropriate event safety checks.
• Ensure staff understand emergency procedures.
• Report maintenance, safety and operational issues immediately.
• Ensure responsible service procedures are followed where applicable.

REQUIRED EXPERIENCE & QUALIFICATIONS

• Minimum 2–3 years' experience in restaurant or hospitality management.
• Previous experience managing events, functions or high-volume restaurant operations is highly advantageous.
• Experience managing a team in a fast-paced hospitality environment.
• Strong knowledge of restaurant operations.
• Experience with stock control.
• Experience with POS systems and cash-up procedures.
• Strong customer service and conflict-resolution skills.
• Knowledge of food safety and hygiene requirements.
• Grade 12 / Matric required.
• Hospitality or Restaurant Management qualification will be advantageous.

KEY SKILLS & ATTRIBUTES

The successful candidate should be:

• Highly organised and operationally strong
• A confident and hands-on leader
• Excellent at event coordination
• Comfortable working under pressure
• Customer-focused
• Commercially aware
• Strong in staff management
• An excellent communicator
• Problem-solving and solutions-oriented
• Professional and well presented
• Energetic and positive
• Reliable and accountable
• Flexible with working hours
• Comfortable working evenings, weekends and public holidays
• Passionate about hospitality, food and events

Pay: R10 000,00 - R15 000,00 per month

Work Location: In person