Area Manager, Restaurant​/Food Service Restaurant Manager

Duties Operational

Oversee the smooth day to day running of the restaurants in your assigned area

Ensure execution of correct operational procedures at all restaurants

Stay tuned in with emerging trends that will affect the business

Demonstrate ownership and accountability by consistently improving restaurant operating standards and taking the necessary corrective action

Monitor poor performing restaurants. Implement and execute corrective action plans to improve poor operating or low profitability restaurants

Perform routine inspections of the restaurants in order to measure compliance with operation standards.

Liaise regularly with the internal audit teams, to ensure restaurants are consistently achieving good audit scores, and take corrective action when audit results decline.

Ensure strict compliance with all occupational health and safety regulations and any other applicable local legislation at the restaurant level

Identify and communicate operational and financial risks and create corrective action plans

Monitor and ensure adherence of the restaurants to stated financial policies, processes and budgets, which can vary from time to time

Monitor and improve restaurant profitability

Monitoring of the restaurant P&L’s and provide guidance and actively support GM’s in achieving budgeted results.

Submit daily, weekly and monthly & other required reports on a timely basis

Provide leadership, coaching & strategic direction to restaurant management teams

Manage, monitor & assist employee relations in line with company policies & procedures

Ensure store labour is managed efficiently to meet service standards & cost

Ensure Restaurant employees and management are engaged & that morale is high

Ensure training & retraining of applicable employees in line with succession management & planning guidelines

Monthly Tasks:

• Safe Audit (including Petty cash)
• Maintenance walk through
• Waste analysis
• Variance analysis
• Manage the P&L projections and expenditure according to the company’s financial

Conduct a weekly GM meeting, to discuss results, opportunities and challenges and unpack results.

Required to work any shift that meets the need of the restaurant, should the restaurant trade be busier at night you will be required to spend time in that restaurant at night.

You will need to visit each of your restaurants each month, preferably planning your visits to cover different trading times.

Performs additional responsibilities, as per operational needs and Management request.

Grade 12

A formal hospitality qualification will be an advantage

Significant prior management (3-8+ years) in sit-down restaurants

POS systems, inventory software, basic financial reporting.

Strong communication, organization, problem-solving, detail-oriented, calm under pressure, entrepreneurial mindset.