---

1. Main Function of the Role

Assist the Restaurant General Manager in managing the restaurant and team to achieve sustainable sales, profitability, operational standards, and excellent customer and employee experiences.

2. Key Performance Areas

• People Management – 30%: Lead, train and develop employees, manage staffing and attendance, and support employee relations.
• Customer Excellence – 30%: Drive customer service standards, manage complaints, and ensure compliance with ROCC, food safety and operational standards.
• Sales – 20%: Drive sales growth, customer service, product availability and achievement of sales targets.
• Profitability – 20%: Monitor labour, food and other costs and support the RGM in achieving P&L and profitability targets.
• Support the RGM and act as RGM when required.

3. Qualifications and Experience

Experience

• Previous experience managing a diverse workforce.
• Experience in restaurant/QSR operations.
• Experience in sales-focused and customer-service environments.
• Basic knowledge of HR/IR processes, including disciplinary and grievance procedures.

Qualifications

• Grade 12 / Matric or equivalent.
• A relevant management, business, hospitality, or operations qualification will be an added advantage.

4. Skills and Attributes

• Strong sales focus.
• Effective coaching and people-development skills.
• Strong customer-service orientation.
• Good communication skills.
• Basic HR/IR knowledge.
• Leadership and team-management skills.
• Ability to manage operational standards and profitability.
• Ability to work under pressure and make sound operational decisions.

 

---