Restaurant jobs in Porterville, Western Cape

Position Overview

The Senior Manager will be responsible for all operational, financial, and personnel aspects of the business.

Key Responsibilities

1. Operational Excellence

• Oversee the seamless day-to-day operations of the restaurant, ensuring smooth coordination between front-of-house (FOH) and back-of-house (BOH) teams.

• Maintain and enforce all brand standard operating procedures (SOPs), ensuring consistency in guest experience, food quality, and presentation.

• Conduct daily pre-shift briefings, service evaluations, and floor presence during key trading hours to ensure operational control.

• Manage supplier relationships and stock ordering; ensure that deliveries meet brand standards.

• Maintain strict adherence to opening and closing procedures, cash handling protocols, and daily reporting.

2. Guest Experience Leadership

• Champion brand service philosophy by delivering warm, intuitive, and personalized hospitality.

• Handle guest feedback, complaints, and special requests in a professional and solution-focused manner.

• Monitor and respond to guest reviews across platforms (Google, Dineplan, TripAdvisor, etc.), implementing service improvement strategies as needed.

• Train and empower staff to build meaningful guest relationships and deliver memorable experiences.

3. Team Development & HR Management

• Lead, train, and mentor all FOH and BOH staff, cultivating a culture of pride, ownership, and professionalism.

• Manage staff scheduling, payroll inputs, timekeeping, and labour cost control.

• Conduct performance reviews, implement succession planning, and support internal promotions.

• Address disciplinary matters with fairness, consistency, and compliance to labor laws and company policy.

• Drive staff engagement and teamwork through effective communication and recognition initiatives.

4. Financial & Business Performance

• Monitor and control key cost drivers (food cost, beverage cost, wage cost, operating supplies).

• Analyze weekly/monthly management reports and KPIs to identify areas of improvement.

• Drive local marketing initiatives and community engagement to grow foot traffic and increase average spend per head.

• Work with franchisor or head office support teams to align business strategy with brand objectives.

5. Compliance, Hygiene & Safety

• Enforce all health, safety, and food hygiene standards (HACCP or similar) in accordance with brand and legal requirements.

• Ensure that all licenses, certificates, and inspections (e.g., liquor license, COAs, pest control) are current and compliant.

• Conduct regular internal audits, cleanliness inspections, and equipment maintenance checks.

• Respond swiftly to any non-conformances or risk indicators with documented corrective action plans.

Minimum Requirements

• 3–5 years’ experience in a senior restaurant management role, ideally within a premium or fine dining environment.

• Proven ability to lead large teams (20–40+ staff) across multiple departments.

• Strong leadership, organizational, and communication skills.

• Proficiency in POS, stock, and workforce management systems (e.g., GAAP, Pilot, Micros, or similar).

• Flexibility to work evenings, weekends, and public holidays as required.

Preferred Qualifications

• Diploma or Degree in Hospitality Management, Business, or related field.

• Previous experience in a franchised environment or managing to brand standards.

• Knowledge of wine service, steak cuts, and fine dining etiquette.