Back of House and Front of House Managers

About the role

The client is seeking two full‑time managers to lead both the back‑of‑house and front‑of‑house operations of its restaurant in Paarl. The Back of House Manager will drive kitchen performance, while the Front of House Manager will ensure a seamless dining experience for guests.

Key responsibilities

• Oversee kitchen operations, including food preparation, cooking processes, inventory management and compliance with food quality and safety standards.
• Supervise the dining room and service areas, manage table turnover, and coordinate closely with the kitchen team.
• Plan and execute staff scheduling, training programmes and performance management for both kitchen and floor staff.
• Maintain a clean, safe working environment and ensure adherence to health, safety and hygiene regulations.
• Monitor daily workflows, resolve guest queries or complaints and manage supplier relationships.
• Support overall restaurant profitability by controlling costs and improving operational efficiency.

Required profile

• Strong food preparation and cooking skills with the ability to maintain consistency in a high‑pressure environment.
• Proven experience in food & beverage operations, quality control and compliance with health and safety standards.
• Demonstrated culinary management experience, including menu execution, inventory and cost control.
• Leadership experience in both back‑of‑house and front‑of‑house settings, capable of coordinating cross‑functional teams.
• Excellent communication, interpersonal and conflict‑resolution abilities with a customer‑focused mindset.
• Organisational and time‑management strengths, including staff scheduling and shift planning.
• Willingness to work on‑site in Paarl with flexibility for evenings, weekends and holidays.
• Formal training in hospitality management, culinary arts or a related field is advantageous.

Required skills

• Inventory management
• Cost control
• Staff scheduling