Back of House Manager; Capacity Restaurant

Oversee kitchen operations at a fast-growing family-centric restaurant in Centurion known for its lively vibe and high-energy team. It's an all-day high-capacity operation with 200 seats that also doubles as a versatile venue for special occasions and private events.

Ensure efficient high-quality food preparation and a smooth service flow to maintain the restaurant's commitment to homely food with a warm dining experience.

You will manage kitchen staff inventory hygiene standards and food quality while collaborating closely with the Front of House to deliver an exceptional guest experience.

• Supervise, train and lead all kitchen and back‑of‑house staff.
• Coordinate daily kitchen operations and workflow to ensure smooth and efficient service.
• Collaborate with the Head Chef and Front of House to ensure seamless communication and service delivery.

• Take full responsibility for stock control, including accurate ordering of food, beverages and cleaning supplies.
• Verify deliveries against invoices and report discrepancies immediately.
• Ensure correct storage and labelling of stock to maintain freshness and minimise waste.
• Conduct daily, weekly and monthly stock counts with accurate record‑keeping.
• Monitor consumption trends and adjust orders accordingly.
• Maintain strict portion control to manage food cost effectively.
• Identify and report slow‑moving or over‑stocked items.
• Manage supplier relationships and negotiate best pricing and quality.
• Maintain target food cost and ensure minimal stock losses.

• Oversee all food preparation and cooking to meet the restaurant's standards.
• Enforce strict hygiene, sanitation and health & safety standards (HACCP compliance).
• Ensure all kitchen equipment is maintained, cleaned and functioning safely.
• Support menu development and seasonal specials by providing accurate costing input.

• Lead, motivate and mentor the kitchen team.
• Conduct ongoing training on food safety, stock handling and efficient kitchen practices.
• Maintain a positive, professional kitchen culture focused on teamwork and respect.

• Exceptional stock control and inventory management skills.
• Strong financial awareness, especially food cost and waste management.
• Excellent leadership and team supervision abilities.
• Good communication and coordination with FOH and management.
• Ability to thrive in a fast‑paced environment while maintaining high standards.
• Strong organisational and time‑management skills.
• Problem‑solving mindset and attention to detail.
• Proficiency in basic computer systems or POS/inventory platforms.
• Food Safety and Hygiene certification (advantageous).
• Knowledge of South African food and labour regulations.

The proposed salary for the role is R15k – R20k per annum. The offer is marginally negotiable but will be market‑related in line with your qualifications, skills and experience.

Please apply online at the link provided. Unfortunately we do not consider CVs via Whats App or email.

Required Experience:

Manager

Restaurant Experience, Labor Cost Analysis, Hospitality Experience, Cost Management, Assistant Manager Experience, Management Experience, Profit & Loss, Computer Literacy, Leadership Experience, P&L Management, Restaurant Management, Retail Management

Full‑Time

Years

1