Upmarket Restaurant jobs

Date: 24 Jul 2026

Location: Mondior, ZA

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Company: Peermont Global (Pty) Ltd

Job Purpose

To manage and control all aspects of the outlet to the required standards within the agreed budgetary limits and parameters, and ensuring guest satisfaction and profit maximization. To adhere to, maintain and implement Food & Beverage policies and procedures.

Qualifications

Matric / Grade 12

Minimum Requirements
5 years’ experience in an Upmarket Restaurant environment of which at least 3 years is in a General Manager or Restaurant Operator capacity.
Hotel School Management Diploma (advantageous) with an extensive knowledge of wines and mixology.
Logistical and organisational skills essential.
Ability to groom and train staff to the required service standards.
Excellent skills in customer liaison and communication.
Knowledge and experience of stock and cost controls essential.
Computer literate: MS Office, Micros and Stock Management Systems.
Ability to maintain good relationships with staff as well as discipline accordingly.
Financial understanding with the capacity of interpreting the P&L/income Statement
Main Responsibilites
Manage and control all aspects of the restaurant to the required standards;
Compile, implement and maintain departmental policies and procedures;
Monitor that training programs are executed for all Service staff, ensure that ongoing training programs or on job training (OJT) is carried out by the management team, giving special attention to personal hygiene, appearance, productivity, product knowledge, service skills, attitude etc. in line with the standard operating procedures;
Ensure staff and productivity levels are maintained in line with business levels and as per stipulated departmental labour ratio breakdown;
Conduct daily hygiene walkabouts, complete specified checklists and enforce correct cleaning standards for all areas and operating equipment;
Monitor that the company and statutory hygiene standards are maintained in all areas as it is laid out in the H&S policies and procedures for the complex and as per the minimum legal requirements;
Compile weekly operating forecasts ensuring adequate supply of food and beverage stock, guest consumables, cleaning chemicals and any other items that may be required by the outlet;
Ensure daily availability of all listed menu items (Food and/or Beverages) and inform the Complex F&B Manager and Executive Chef of any items not available or out of stock;
Respond timeously to Customer Complaints and supply written feedback to the Complex F&B Manager;
Maintain strict stock control measures daily and ensure daily stock takes are carried out;
Maintain budgeted cost percentages, budgeted operating expenses and staffing costs;
Maximise sales while minimizing costs;
Hold regular departmental staff meetings and give timeous feedback;
Manage the timekeeping of all staff in and out, in accordance with control procedures at the start and end of their shifts.
Main Responsibilites Cont.