Restaurant General Manager

About the role

The Restaurant General Manager will lead daily operations of a high‑volume restaurant, ensuring exceptional service, food quality, and profitability. You will build and coach a large shift‑based team while maintaining strict compliance with health, safety, and brand standards.

Key responsibilities

• Oversee all aspects of restaurant operations to achieve operational excellence.
• Recruit, train, coach and manage staff, creating schedules that match business demand.
• Monitor sales, budgets, profitability and operational performance metrics.
• Manage stock levels, ordering, inventory accuracy, food costs and waste reduction.
• Ensure compliance with food safety, hygiene and workplace health & safety regulations.
• Maintain high standards of food quality, cleanliness and customer service.
• Resolve customer complaints promptly and implement service recovery actions.
• Drive sales through promotions, upselling and local marketing initiatives.
• Conduct operational audits, reporting and regular staff performance reviews.

Required profile

• Grade 12 / Matric qualification (essential).
• Minimum 2 + years experience in a managerial or supervisory role within a fast‑paced QSR or restaurant environment.
• Proven ability to manage high‑volume operations and large shift‑based teams.
• Strong knowledge of restaurant operations, food preparation, customer service and service standards.
• Experience with stock control, inventory management, ordering and waste reduction.
• Food Safety / Hygiene certification preferred.

Required skills

• Proficiency with POS systems and reporting software.
• Inventory and stock‑control management.
• Basic financial management and sales reporting.
• Labour scheduling and productivity monitoring.
• Understanding of food safety, hygiene and health‑and‑safety regulations.