Restaurant General Manager

A casual dining franchise group, passionate about creating, crafting and delivering authentic experiences is seeking a permanent General Manager to drive excellence across both front and back-of-house operations. This role is essential for maintaining the high standards of a premier dining and banqueting entity. You will be responsible for orchestrating seamless service, protecting profit margins through rigorous financial control, and fostering a professional environment where guest satisfaction and staff development are paramount. Key Responsibilities: Operational Excellence: Oversee the prompt and efficient delivery of all meals and beverages, ensuring the restaurant, cloakrooms, and table appointments meet impeccable aesthetic and hygiene standards. Financial & Resource Control: Maintain agreed profit margins by managing effective control systems, including menu costing, sales analysis, stock management, and strict wastage control. Guest Experience Management: Maintain a high floor profile to engage with patrons, manage reservation systems effectively, and resolve customer complaints timeously to ensure consistently positive social media presence. Strategic Leadership: Conduct regular performance appraisals and staff meetings, identifying training needs and overseeing the recruitment of qualified personnel, with a focus on internal promotion. Compliance & Risk: Ensure full adherence to statutory requirements, including liquor licensing, health and safety regulations, and fire/evacuation protocols. Administrative Oversight: Prepare accurate budgeting data and submit operational reports timeously, ensuring all administrative requirements of the organisation are met. Personnel Management: Uphold fair disciplinary procedures, investigate staff grievances, and ensure all team members are correctly trained and smartly presented. Requirements Proven experience as a Restaurant Manager or General Manager within a high-volume, premium dining or hospitality environment. Tertiary qualification in Hospitality Management or a related field. Strong financial acumen with experience in budgeting, menu costing, and margin management. Comprehensive knowledge of South African hospitality statutory requirements and liquor licensing laws. Training in Health and Safety (HACCP) or Food Safety management, would be advantageous. Exceptional leadership skills with a focus on "on-the-job" training and staff development. Ability to work flexible hours, including evenings, weekends, and public holidays, to maintain a high-profile presence during peak service. Proficiency in MS Office and POS systems.