Restaurant Manager
Africa Personnel Services (Pty) Ltd
About the role
Our client is seeking a hands-on, highly organized, and service-driven General Manager to lead our daily restaurant operations. In this role, you will hold primary responsibility for floor management, ensuring seamless coordination between front-of-house (FOH) and back-of-house (BOH) teams. You will oversee restaurant systems, guest service, safety compliance, catering logistics, financial administration, and team leadership—all while maintaining the highest operational and hospitality standards. Key Responsibilities: Daily Operations & Floor Management • Shift Leadership: Manage daily FOH and BOH shifts, opening/closing procedures, cashier handovers, and overall service flow. • Guest Experience: Enforce the restaurant's "Meet & Greet" policy from guest arrival to departure to ensure professional, high-quality hospitality. • Daily Briefings: Hold morning staff meetings to communicate out-of-stock items, daily specials, service issues, operational needs, active-table handovers, and cleaning tasks due before 14:00. • Compliance & Safety: Monitor and maintain full compliance with health, food, occupational safety, and local health codes (including Fitness Certificates, Liquor Licences, and all annual compliance documents). • Facilities & Maintenance: Coordinate ongoing cleaning, repairs, and maintenance so that all dining, kitchen, service, and surrounding areas remain pristine and safe. • Inventory Control: Monitor stock levels, report shortages promptly, and list out-of-stock items on the Head Chef's designated board. • Marketing Support: Post daily specials on social media platforms, capturing and uploading suitable photographs where applicable. Financial Management & Administration • Cash Administration: Complete and balance daily cash-ups, verifying bankable cash, tips, floats, and cashier balances. Process accurate, timely banking and retain meticulous transaction records. • Banking Operations: Review daily bank statements and manage bank account administration, access, and beneficiary details (ensuring outdated staff beneficiaries are removed). • Payment Processing: Every Thursday, review weekly banking requirements, prepare and load bank payments, and retain Proofs of Payment (POPs) for Owner/JON authorization. • Systems Management: Utilize the restaurant point-of-sale system daily and maintain an up-to-date working knowledge of computer and office management files. • Recordkeeping: Keep all operational, financial, HR, and administrative databases, files, and records highly accurate and current. Catering Operations • Event Costing: Prepare and manage comprehensive catering quotations, analysing costs, margins, portions, quantities, preparation sheets, menus, and pricing. • Logistics Coordination: Oversee kitchen preparation, stock levels, special requests, event setup, packaging, ordering, logistics, and delivery to guarantee on-time, high-quality execution. • Kitchen Communication: Display approved invoice breakdowns clearly in the kitchen to ensure accurate execution by the culinary team. Human Resources & Team Leadership • Talent Acquisition: Source, interview, and assist in selecting qualified chefs, servers, bartenders, baristas, cashiers, and support staff, ensuring all onboarding documentation is completed. • Training & Development: Deliver structured induction and ongoing training for staff covering hospitality standards, service procedures, wine/product knowledge, new menus, upselling, and POS/cash handling. • Performance Management: Conduct and document staff performance reviews, identify training gaps, and handle discipline, conflict resolution, and workplace issues fairly and consistently. • Culture & Communication: Build a positive, respectful team culture that motivates staff, boosts morale, and reduces turnover. Act as the primary bridge for staff-management communication. • HR Administration: Manage staff queries and maintain the SOS system for tracking leave, advances, and loans. Discuss all rate or salary changes with the Owner prior to implementation. **Special Requirements:** • Experience: 3–5 years of management experience within a restaurant environment. • Language Skills: Must speak both English and Afrikaans. Fluency in any additional languages will be highly beneficial. • Education: A Diploma in Hospitality Management (or a related field) is beneficial but not strictly required. • Technical Skills: Must have working knowledge of Microsoft Windows, Word, and Excel. Prior GAAP POS knowledge will be an advantage. • Financial Acumen: Strong skills in daily financial administration, cash-up procedures, banking, and detailed recordkeeping. • Compliance Knowledge: Sound understanding of local food safety, occupational health, liquor licensing, and regulatory compliance requirements. • Core Competencies: Exceptional organizational skills, high accountability, and the multi-tasking ability needed to manage service, catering, suppliers, maintenance, and staff matters simultaneously. **Company Contact:** Address: 61 Theo-Ben Gurirab Street, Klein Windhoek Windhoek, KH, Namibia Phone: +264 61 237 647 Website: http://www.aps.com.na
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