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Results for all restaurants in "all restaurants", Full-Time in Jobs in South Africa in South Africa
1
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This senior leadership position acting as secondâ??inâ??command to the Group Marketing Director. The role blends strategic planning with handsâ??on execution across digital and traditional channels, ensuring crossâ??departmental alignment and driving direct revenue growth.Core Criteria:710 years in marketing, with at least 2 years in senior roles.Experience managing inâ??house marketing teams within hospitality (hotels, restaurants, leisure, travel).Degree or professional qualifications in Marketing/ Business/Communications.Proven success in both digital and traditional marketing.Track record of driving direct channel revenue and lead generation.Strong skills in strategy development, execution, and stakeholder management.Expertise in brand management, content strategy, and performance marketing.Proficiency with CRM, automation tools, analytics platforms, and reporting.Knowledge of revenue management, email segmentation, and online reputation.Experience with PR/media agencies, event marketing, and sponsorships.Familiarity with procurement and vendor management.Candidate Responsibilities:Develop annual and quarterly marketing strategies aligned with business goals.Translate highâ??level objectives into actionable plans with KPIs and budgets.Ensure crossâ??functional alignment across departments.Create and manage integrated content strategies across digital (social, email, web) and traditional (print, outdoor, PR).Oversee editorial calendars, production schedules, and agency collaborations.Maintain brand consistency across all touchpoints.Act as brand guardian, enforcing guidelines and compliance.Conduct audits, provide training, and update brand standards.Approve customerâ??facing communications.Build and execute direct booking and lead generation campaigns.Manage performance marketing (SEO, SEM, paid social, display).Optimise CRM, automation, and analytics platforms to improve ROI.Cascade marketing plans across teams and secure stakeholder buyâ??in.Ensure sales and operations are supported with aligned materials.Monitor implementation and address gaps.Track KPIs, budgets, and campaign performance.Produce reports, analyse data, and recommend optimisations.Benchmark against competitors and industry standards.Manage and mentor a small marketing team (25 people).Delegate tasks, conduct reviews, and foster collaboration.Recruit and onboard new team members.
https://www.executiveplacements.com/Jobs/M/Marketing-Manager-1268298-Job-Search-03-04-2026-04-10-26-AM.asp?sid=gumtree
2d
Executive Placements
1
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Main Duties and Responsibilities: Food preparation: - Assist the Chef de Parte in preparing ingredients, cooking components of dishes, and assembling plates according to the restaurants recipes and specifications, maintaining high standards of quality and presentation. Station management: - Oversee a designated section of the kitchen, such as sauces, vegetables, or desserts, under the guidance of the Chef de Parte, ensuring that all tasks are completed efficiently and that food items are ready for service. Ingredient handling: - Receive, store, and handle food ingredients properly, following hygiene and safety procedures to ensure freshness, quality, and compliance with health regulations. Kitchen organization: - Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas, to facilitate efficient food preparation and service.Team collaboration: - Collaborate with other members of the culinary team, including chefs, cooks, and kitchen assistants, to coordinate tasks, communicate effectively, and ensure smooth operations during service hours. Quality control: - Assist in quality control measures, including taste testing, visual inspection of dishes, and adherence to portioning and plating standards, to maintain consistency and excellence in culinary output. Skills Required: - Experience in using cutting tools, cookware and grills. - Knowledge of various cooking procedures and methods. (grilling, baking, boiling and frying) - Planning and organizing skills with familiarity of inventory systems. - Strong communication & Time Management Skills - Passionate Enjoys working in a lively, fast-paced environment, and passionate about cooking and food - Great teamwork skills and attention to detail with excellent communication skills. - Sound knowledge of food safety standards and procedures is desirable. - Able to work shifts, weekends and public holidays. - Physically fit, able to stand for long periods, walk long distances, able to lift, carry and pull up to 30kg throughout shift. - Ability to Maintain high standards for their personal, kitchen and food hygiene. - Must have Critical Thinking & Problem-Solving skills - Must have Adaptability, Teamwork & Collaboration Skills Education: - Grade 12 - Diploma from a culinary school a must - 3 years experience in a high-volume kitchen 3-5 yrs as a Chef CDP or similar role with referrals. - Able to write, read and speak English.
https://www.jobplacements.com/Jobs/D/Demi-Chef-de-Parte-1266161-Job-Search-02-25-2026-10-26-19-AM.asp?sid=gumtree
9d
Job Placements
1
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We are recruiting for a Restaurant Manager to oversee the daily operations of the restaurant, ensuring exceptional customer service, efficient staff management, cost control, and consistent delivery of high-quality food and beverage standards. The role focuses on driving profitability while creating a positive guest experience and a motivated team culture.SCOPE OF WORKOperations ManagementManage day-to-day restaurant operations to ensure smooth and efficient serviceEnsure compliance with health, safety, hygiene, and food safety regulationsMaintain high standards of cleanliness, presentation, and food qualityMonitor opening and closing procedures, stock levels, and cash handlingCustomer ExperienceDeliver outstanding customer service and resolve guest complaints professionallyEnsure consistent guest satisfaction and brand standardsBuild strong relationships with regular customers and the local communityStaff Management & LeadershipRecruit, train, schedule, and manage restaurant staffLead, motivate, and develop team members to achieve high performanceConduct performance reviews and manage disciplinary procedures where requiredFoster a positive, inclusive, and high-energy work environmentFinancial & Commercial ManagementControl costs, budgets, and labour expenses to maximise profitabilityMonitor sales performance, KPIs, and profit marginsManage inventory, supplier relationships, and stock orderingPrepare reports on sales, labour, and operational performanceMarketing & Business DevelopmentImplement promotions, events, and local marketing initiativesCollaborate with management on strategies to increase revenue and footfallEnsure effective upselling and service-driven salesMINIMUM REQUIREMENTSMinimum 3–5 years’ experience in a restaurant management or senior supervisory roleProven experience managing teams in a fast-paced food & beverage environmentStrong understanding of food & beverage operations, ideally kitchen managementSound knowledge of health, safety, and food hygiene standardsFinancial acumen with experience in budgeting and cost controlSKILLS & COMPETENCIESStrong leadership and people-management skillsExcellent communication and interpersonal abilitiesCustomer-focused with a hands-on management styleStrong problem-solving and decision-making skillsAbility to work flexible hours, including weekends and public holidaysHigh levels of organisation and attention to detailQualifications (Preferred)https://www.jobplacements.com/Jobs/R/Restaurant-Manager-1259380-Job-Search-02-05-2026-03-00-15-AM.asp?sid=gumtree
1mo
Job Placements
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We are seeking a passionate and experienced Sous Chef to support
and lead culinary operations across our clubhouse kitchen, halfway house, pizza
station, and leisure centre outlets.
This role is ideal for a driven culinary professional who thrives in
high-volume service environments and is committed to excellence, teamwork, and
innovation.
Key Responsibilities
Culinary Leadership & Operations
Oversee day-to-day kitchen operations across all
outlets.Lead and mentor kitchen staff, ensuring high
culinary standards and consistency.Maintain quality, presentation, and portion
control standards.
Menu Development & Food Production
Collaborate on innovative, seasonal menu
offerings.Oversee food preparation, cooking, plating, and
presentation.Ensure adherence to recipes and quality
standards.
Staffing & Team Management
Develop and manage staff rosters in line with
operational needs and budgets.Train, mentor, and develop kitchen team members.Foster a positive, high-performance kitchen
culture.
Inventory & Cost Control
Monitor stock levels and assist with ordering and
inventory control.Manage food costs and minimise waste.Support budget adherence and cost-saving
initiatives.
Safety, Compliance & Quality Control
Enforce food safety, hygiene, and sanitation
standards in line with ISO and local regulations.Conduct quality inspections and implement
corrective actions where necessary.Train staff in safe food handling and cleanliness
procedures.
Service & Event Support
Work closely with Front of House to ensure
seamless service delivery.Assist with planning and execution of events,
banquets, and catering functions.Respond promptly and professionally to customer
feedback.
Minimum Requirements
Culinary qualification (e.g., International Hotel
School or equivalent).Minimum 3 years’ operational experience in
a similar role.Valid Code B driver’s licence.
Preferred & Desirable
Professional culinary membership.Assessor qualification (advantageous for future
training initiatives).Food safety & hygiene certification.
Skills & Competencies
Strong culinary expertise across diverse cuisines
and techniques.Proven leadership and team management ability.Knowledge of SOP development and kitchen systems.Strong planning, organisation, and cost-control
skills.Excellent communication and teamwork abilities.Ability to thrive under pressure in a fast-paced
environment.Flexibility to work evenings, weekends, and
holidays.
Interested applicants should please send a comprehensive CV to humanresources@stfrancislinks.com by 28 February 2026.
9d
Port Elizabeth1
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Duties & Responsibilities: Kitchen Leadership & OperationInspire, lead, and develop a talented kitchen team, setting high standards for food preparation, presentation, and efficiency.Oversee daily kitchen operations to ensure seamless service for both regular dining and high-volume events.Maintain clear communication across kitchen, management, and front-of-house teams.Ensure inventory is managed, secured, and optimised.Menu Development & QualityCreate innovative, seasonal menus that reflect the venues ethos and highlight in-house offerings, including the craft brewery and organic kitchen garden.Ensure recipes are consistently executed to perfection.Maintain excellence in flavour, presentation, and portion control.Handle guest feedback professionally, turning every experience into a positive one.Collaborate with the on-site gardeners to maximise fresh, sustainable produce usage and retail opportunities.Hygiene, Safety & ComplianceUphold strict hygiene, food safety, and kitchen protocols at all times.Maintain a safe, clean, and organised kitchen environment.Oversee food labelling, storage, and waste management procedures.Stock, Cost & Financial ControlManage stock orders proactively to avoid shortages or wastage.Source quality suppliers, monitor pricing, and ensure consistency.Control food costs while optimising efficiency.Align staffing levels with operational needs and budget requirements.People Management & HRRecruit, train, and mentor kitchen staff, fostering professional growth and teamwork.Conduct performance reviews and provide coaching for continuous improvement.Maintain high standards of dress, grooming, and workplace conduct.Ensure all HR documentation is accurate and submitted on time.Special Events, Weddings & CateringAssist in creating, costing, and executing bespoke menus for weddings, events, and outside catering.Lead the kitchen team in delivering exceptional service and presentation for large-scale events.Maintain strict cost controls and minimise wastage during special events.Requirements Head ChefRelevant culinary qualification from a recognised institution.Minimum of 3 years experience as a Head Chef in a high-end à la carte restaurant.Strong understanding of high-volume, à la carte kitchen operations and seamless service delivery; capable of managing up to 400 guests during regular service and over 500 during special events.Proven leadership skills with the ability to motivate, develop, an
https://www.executiveplacements.com/Jobs/H/Head-Chef-1267797-Job-Search-03-03-2026-04-11-06-AM.asp?sid=gumtree
3d
Executive Placements
1
We’re Hiring - Experienced Sous Chef The Restaurant at Newton Johnson in the Hemel-en-Aarde Valley, Hermanus, is looking for a passionate and experienced Sous Chef to join our kitchen team.This is a fantastic opportunity to work in a beautiful wine estate setting. What we’re looking for - Proven experience in a similar roleOwn transport (essential)Strong organisational skills and attention to detailA positive attitude and team playerThe role - Immediate startWednesday to Sunday (lunch service only for the moment)Salary on applicationSend your CV to alexrykaart@yahoo.co.uk
1mo
Hermanus1
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Duties: Food preparation:Assist the chef de partie in preparing ingredients, cooking components of dishes, and assembling plates according to the restaurants recipes and specifications, maintaining high standards of quality and presentation.Station management:Oversee a designated section of the kitchen, such as sauces, vegetables, or desserts, under the guidance of the chef de partie, ensuring that all tasks are completed efficiently and that food items are ready for service.Ingredient handling:Receive, store, and handle food ingredients properly, following hygiene and safety procedures to ensure freshness, quality, and compliance with health regulations.Kitchen organization:Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas, to facilitate efficient food preparation and service.Team collaboration:Collaborate with other members of the culinary team, including chefs, cooks, and kitchen assistants, to coordinate tasks, communicate effectively, and ensure smooth operations during service hours.Quality control:Assist in quality control measures, including taste testing, visual inspection of dishes, and adherence to portioning and plating standards, to maintain consistency and excellence in culinary output. Requirements: Grade 12Diploma from a culinary school a must3 years experience in a high-volume kitchen5 yrs as a Chef CDP or similar role with referrals.Able to write, read and speak English.Experience in using cutting tools, cookware and grills.Knowledge of various cooking procedures and methods. (grilling, baking, boiling and frying)Planning and organizing skills with familiarity of inventory systems.Strong communication & Time Management SkillsPassionateGreat teamwork skills and attention to detail with excellent communication skills.Sound knowledge of food safety standards and procedures is desirable.Able to work shifts, weekends and public holidays.Physically fit, able to stand for long periods, walk long distancesAbility to Maintain high standards for their personal, kitchen and food hygiene.Must have Critical Thinking & Problem-Solving skillsMust have Adaptability, Teamwork & Collaboration Skills
https://www.jobplacements.com/Jobs/D/Demi-Chef-1266113-Job-Search-02-25-2026-10-06-42-AM.asp?sid=gumtree
9d
Job Placements
We are seeking a professional, service‑oriented House Manager / Butler to oversee the daily running of a private luxury villa in the Cape Winelands. This is a full‑time, live‑in role ideal for someone who loves animals and enjoys delivering discrete, 5‑star service in a relaxed but high‑standards environment.Key responsibilitiesEnsure the smooth daily running of the villa, interior and exterior, to a consistently high standard.Hands‑on hosting of the principal and guests: welcoming arrivals, cooking and serving meals and drinks, and anticipating needs.Day‑to‑day care of four dogs and one cat: feeding, basic grooming, administering simple medication as needed, and ensuring their safety and wellbeing when the owners are at home and away.Oversee and coordinate any household staff, cleaners and external service providers (garden, pool, maintenance contractors).Manage household supplies and provisioning (groceries, pet food, beverages, cleaning products) and keep stock levels organised.Coordinate and supervise routine maintenance, repairs and service visits, ensuring the property is always guest‑ready.Assist with occasional small events or dinners at the villa (table setting, service, coordination with chefs or caterers).Drive for errands, shopping and airport/restaurant transfers, using the household van when required.RequirementsFemale candidate due to the live‑in nature of the role and accommodation setup.Proven experience as a House Manager, Butler or senior housekeeping/front‑of‑house role in a private residence, boutique hotel, or 5‑star lodge.Must genuinely love and be comfortable with dogs and cats, including living with them and caring for multiple animals.Valid South African driver’s licence and confident driving skills; must be comfortable driving a van.Excellent spoken and written English; additional languages an advantage.High attention to detail, strong organisational skills and a calm, solution‑focused attitude.Discrete, trustworthy and comfortable working in a private family environment.Comfortable living on‑site in the Cape Winelands and working some evenings/weekends as needed (with appropriate time off in lieu).PackageMarket‑related salary (depending on experience).Live‑in accommodation on the property (private room and bathroom).Use of a van for work‑related duties as well as a private car to use for your own personal needs.Beautiful working environment in a secure, luxury villa in the Cape Winelands.Job Type: Full-timeWork Location: In person
10d
Paarl1
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Requirements: Grade 12Diploma or certification in Culinary Arts or Professional Cookery (or equivalent qualification).At least 35 years of experience in a professional kitchen, including at least 12 years in a supervisory chef role.Experience in menu planning, food costing, and kitchen operations.Knowledge of various cooking methods, kitchen equipment, and best practices.Previous experience in hospitality or restaurant management (fine dining or high-volume kitchens preferred).Strong cooking and presentation skills across multiple cuisines.Ability to create, develop, and adjust recipes according to customer feedback and seasonal availability.Excellent knife skills and knowledge of portion control, plating, and consistency standards.Strong communication and interpersonal skills.Calm, organized, and efficient under pressure.Creativity and passion for culinary excellence.High standards of cleanliness and attention to detail.Flexibility to work evenings, weekends, and public holidays.
https://www.jobplacements.com/Jobs/J/Junior-Sous-Chef-1262001-Job-Search-02-12-2026-10-03-51-AM.asp?sid=gumtree
22d
Job Placements
1
Food & Beverage Manager - Front of House (Head of Department)Centurion Country Club are seeking a dynamic and experienced Food & Beverage Manager to join their leadership team and take full ownership of their Front of House operations.Position Details:Job Title: Food & Beverage Manager (Head of Department – Front of House)Department: F&B OperationsReports To: General ManagerStart Date: 1 April 2026Employment Type: Permanent | Full-TimeLocation: Centurion, Gauteng, South AfricaRole Purpose:The F&B Manager – Front of House is responsible for the strategic and operational management of all guest-facing food and beverage services across the Club. This includes service excellence, bar and beverage operations, member and guest engagement, FOH staffing, outlet management, events coordination, and retail offerings.Current outlets include Bars, Service Areas, Halfway House, Beverage Cart, Retail Shop, Padel Restaurant and the Driving Range Kiosk. The successful candidate will collaborate closely with the Executive Chef to ensure the holistic success of the Clubs F&B objectives.Key ResponsibilitiesFOH Operations & Member Experience:Oversee all FOH outlets ensuring consistency in service, quality, and presentationManage daily operations across all outlets and public areasDevelop and implement service SOPs for consistency across all outletsManage member/guest complaints effectively, turning challenges into opportunitiesMaintain a comprehensive understanding of the Centurion member and guest journeyStaff Management & Development:Lead, schedule, and evaluate FOH staff using a Management By Walking Around (MBWA) approachProvide ongoing training, mentorship, and professional development for FOH staffEnforce grooming, uniform, and presentation standards alwaysDrive a culture of accountability, positivity, and teamworkMonitor staff time & attendance via ERS Biometric systemBeverage & Retail Oversight:Manage bar operations and beverage service standards across all outletsDevelop beverage menus, promotions, and upselling strategiesEnsure proper stock control, FIFO rotation, and storage practicesOversee retail shop operations including product selection, merchandising, and sales targetsBuild strong supplier relationships for beverages and retail productsFinancial & Administrative Oversight:Develop and manage FOH departmental budgets with annual forecastingEnsure an overall gross profit percentage (GP%) is consistently achievedImplement stringent stocktaking and inventory controls on a monthly basisProvide accurate and timely financial reporting to GM / Financial ManagerEv
https://www.jobplacements.com/Jobs/F/Food--Beverage-Manager-Front-of-House-1267976-Job-Search-03-03-2026-05-00-15-AM.asp?sid=gumtree
3d
Job Placements
1
Reservations and FOH Assistant | Cederberg | Luxurious RetreatWe are seeking a dedicated RESERVATIONS AND FOH ASSISTANT to become part of the vibrant team at this tranquil retreat, nestled in the heart of the breathtaking Cederberg Mountains.As ideal candidate you will have:MatricAt least 2 Years’ experience from Luxury Retreat or upmarket Lodge environmentPrior experience in APEX for PMS and Pluspoint for POS systems, will be an advantageFully bilingual in English and AfrikaansMust be able to work in a remote locationFamiliarity with international standards in hospitality and guest services will be an advantageExceptional ability to handle guest queries, complaints and requests is criticalEnsuring accurate bookings, reservations and customer information is essentialDuties and ResponsibilitiesManage reception deskOperate switchboard - answer and transfer callsProvide customer support for call-in enquiriesProvide information on activities/restaurant/sight-seeingHandle administrative enquiriesInvoicing and shop salesDaily cash upsLiaise with walk in customers, suppliers and service providersManage all bookingsEnsure all guests have signed the online waiver prior to arrival.Welcome guests and provide introductory briefingHandle guest accounts/check-in & Check-outManage the Curio shop including - purchases, sales, stock and pricing.Place orders for products when requiredManage filing of paperwork pertaining to petty cash, invoicing, deliveries, receipt of goods, stock inventory etc.Provide weekly feedback to General Manager Salary PackageR12 - 13 000, depending on experience and skillsAccommodation will be providedAll meals included3 weeks on, one week off rotationTransport costs will be for the candidates own accountStarting date: ASAP.We appreciate all applications. However, only shortlisted candidates will be contacted for further assessment, within 10 working days of the application.Recruit for Africa is a recruitment agency based in South Africa specialising exclusively in hospitality, retail, chefs and lodge placements. Our agents are specialists in their fields and will be able to advise you and assist in the recruitment process, from the moment you apply for a job until you start your employment. Do not look any further and contact Recruit for Africa to find you the perfect employee or to secure your dream job! www.recruitforafrica.com DisclaimerPersonal information received from applicants will only be processed for the purposes obtained as disclosed in our privacy policy. By applying for this job, you accept that we can process your personal information as specified and you agree to our privacy policy found on Recruit for Africa website. Recruit for Africa (Pty) Ltd has safeguards in place to ensure the confidentiality of this personal information.Recruit for Africa will only send emails from @recruitforafrica.com domain and will never ask job seekers to pay recruitment, visa or any travel fees into our account.
11d
VERIFIED
1
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Duties and Responsibilities:Creditors Direct Suppliers:Direct point of contact between the store administration department and centralised head officeDirect point of contact between multiple suppliers and head officeReceiving of all documentation from store administration department and review therefore, to confirm that documents are accurate and complete.Review of transactions on accounting system to supporting documentation, to ensure that transactions were captured validly, completely and accurately.Filing of documentation received from the operations, in an orderly manner.Ensuring that DCPs (Disciplines, controls and procedures) have been adhered to, as it relates to documentation prepared by receiving department, cash office and admin department.Reporting to managers on non-compliance with controls.Reconciliation of daily sales and purchases between the accounting system to operations systemPreparation of creditors reconciliations and submission to manager on a pre-determined date, for review.Resolution of outstanding supplier claims -timeouslyBookkeeping Duties:Capturing of month end journals eg. depreciation, expense accruals, stockMaintenance of the VAT Control accounts.Analysis of income and expenses for the month, with the view to ensure completeness, accuracy, validity of informationAnalysis of income and expenses for the month, with the view to:Find opportunity for cost savingsHighlight Expense trends favourable or unfavourableHighlight risks as it relates to controlsMonthly preparation of management packMonthly preparation of reconciliation of balance sheet control accountsAssistance with preparation of monthly VAT returns for submission.Analysis and capturing of restaurant petty cash recons monthly.Additional tasks upon request of the direct manager.Requirements:Strong Understanding of Accounting PrinciplesExperience in applying Accounting PrinciplesExperience in Excel Software including basic formulas and analysis of excel worksheetExperience in bookkeeping and strong understanding of bookkeeping principlesA relevant accounting qualificationProblem solvingGood Communication SkillsCredibility & Presence Maintaining relationships with all store managersAttention to detail/ accuracy/ timelinessDeadline DrivenGrowth Mindset
https://www.executiveplacements.com/Jobs/C/Creditors-Controller-1264586-Job-Search-02-20-2026-04-33-23-AM.asp?sid=gumtree
14d
Executive Placements
1
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Duties: Develop relationships, with external suppliers to ensure the very best reputation within the industryEnsure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial returnEnsure correct stock levels are availableEnsure strict compliance with all relevant Hygiene and Safety legislation and requirementsChampion a training culture within the Food and Beverage teamConstantly review the product range to ensure that all key quality standards are maintainedResponsible for maintaining and helping enforce the agreed brand standards and managing monthly auditsAssist with special eventsRespond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage teamResponsible for ensuring spend per head is increased, without jeopardising guest satisfaction and qualityMaintain the F&B Management invoices and journals, manage and monitor expenditure and budgetOperate within efficient labour budgets, tracking labour spending and providing input regarding capital projects and initiativesAssist in the planning and implementation of new ideas and menu specificationsProvide constant leadership, counselling, advice and feedback to staff Requirements: MatricHotel management diploma or equivalentAt least 4+ years proven Food and Beverage management experience within a 4/5* hotelPrevious Restaurant Manager experienceHands-on problem-solving approach and the ability to remain calm under pressureCustomer service driven with outstanding communication and active listening skillsAbility to work as part of a team, as well as independentlyHuge emphasis on staff training and developmentEffective communication with members of staff as well as guestsHonest and trustworthy beyond approachGreat attention to detailPresentable / Professional appearance and well spokenProactive in approachInterpersonal skillsLeadership skills
https://www.executiveplacements.com/Jobs/F/Food--Beverage-Operations-Manager-1203306-Job-Search-07-15-2025-10-01-47-AM.asp?sid=gumtree
8mo
Executive Placements
1
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Assistant Food & Beverage Manager - Live-inOverview: My client, a well-established country estate hospitality property, is seeking a hands-on Assistant Food & Beverage Manager to support the daily management of restaurant, bar, functions, and room service operations. This is an ideal opportunity for a motivated hospitality professional who thrives on the floor, leads by example, and is passionate about delivering excellent guest experiences while maintaining strong operational control.The RoleReporting to the Food & Beverage Manager, you will be actively involved in supervising service, supporting staff, maintaining standards, and ensuring efficient day-to-day F&B operations across multiple outlets and events.Key ResponsibilitiesSupport the daily operations of restaurant, bar, functions, and room service.Maintain a strong floor presence during service to uphold standards.Supervise and guide F&B staff to deliver exceptional guest service.Handle guest feedback and resolve service issues professionally.Assist with stock control, ordering, and minimizing wastage.Ensure POS accuracy and proper administrative control.Uphold hygiene, food safety, and cleanliness standards.Assist with staff rostering, training, and development.Support the planning and execution of functions, events, and promotions.RequirementsMinimum 2 years’ experience in an F&B supervisory or junior management role.Strong leadership and communication skills.Good understanding of POS systems, stock control, and F&B administration.Hands-on, energetic, and service-driven approach.Professional presentation and guest-focused mindset.Ability to work shifts, weekends, and public holidays.What My Client OffersCompetitive salary of R10 000 per monthLive-in accommodationGrowth potential within a reputable hospitality environmentSupportive team and positive working cultureIf you are passionate about hospitality, confident in supervising teams, and enjoy being actively involved in service delivery, this opportunity offers the ideal platform to grow your Food & Beverage management career. Apply to :
https://www.jobplacements.com/Jobs/A/Assistant-Food--Beverage-Manager-1260865-Job-Search-02-10-2026-03-00-25-AM.asp?sid=gumtree
24d
Job Placements
1
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An established retail group is seeking a Coffee Shop and Café Manager to oversee operations in East London. The successful candidate will be responsible for quality control, staff management, and financial oversight. RequirementsGrade 12 / Matric.3+ years of Management experience in a hospitality or restaurant environment.Proven Staff management experience.Reliable transport (own vehicle preferred). Key ResponsibilitiesOperations: Monitor food and beverage quality, enforce health and safety regulations, and manage equipment maintenance.Staffing: Manage front-of-house and kitchen teams, handle scheduling/rosters, and conduct performance reviews.Finance & Stock: Oversee daily cash-ups, monitor wastage, and manage stock orders and rotations.Performance: Meet sales and GP targets, update menu pricing, and design new products or recipes
https://www.jobplacements.com/Jobs/C/Coffee-Shop-Manager-1260803-Job-Search-02-09-2026-23-00-14-PM.asp?sid=gumtree
24d
Job Placements
1
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Job DescriptionJob Summary:The deli cook prepares a variety of cold and hot food items while adhering to food safety standards and ensuring customer satisfaction.Duties & Responsibilities: Receive and maintain all food service products while utilizing the FIFO method and dating according to health and safety regulations. Prepare batches of food that are cooked to order or kept warm until sold; this may include food items such as hamburgers, pizza or chicken. Prepare and cook food according to instructions while ensuring the quality and safety of all food prepared. Operate cooking equipment such as griddles, grills, or deep fryers, pizza ovens, convection ovens, etc. This also includes general maintenance and cleaning of the equipment. Prepare, wash, and cut food to be cooked. Provide fast, friendly, and excellent customer service to all customers. Assist customers as needed. Maintain clean food preparation area in compliance with safety standards. This includes cooking surfaces, dishes, and utensils and disposing of trash. Assist in cleaning and sanitizing as needed. Assist with training of new staff as requested by management. Responsible for completing all assigned tasks by the end of shift. Perform other related duties as assigned.Skills & Abilities: Verbal and written communication skills. Basic understanding of or ability to learn basic sanitation and regulations for workplace safety. Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures. Ability to work in a fast-paced environment. Ability to multitask. Must be able to work well as part of a team. Ability to maintain personal cleanliness. Ability to be flexible and work under pressure. Must be able to work in a team environment.Education & Experience: Grade 12 or the equivalent preferred. Successful completion of online and/or on-the-job training is required. Experience working in the restaurant/retail industry and/or with food preparation.Physical Requirements: Ability to work early mornings, evenings, weekends, and holidays. Must be able to lift up to 30kg.
https://www.jobplacements.com/Jobs/D/Deli-Cook-KZN-Region-1264137-Job-Search-2-19-2026-8-24-47-AM.asp?sid=gumtree
15d
Job Placements
1
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Duties: Oversee daily operations of the shop, including but not limited to staff management, inventory control, and customer service.Ensure compliance with company policies, procedures, and food safety standards at all times.Recruit, train, and motivate staff members to deliver high-quality service and maintain a positive work environment.Manage inventory levels and orders to prevent shortages and minimize waste.Monitor and analyse sales and financial reportsHandle customer inquiries, complaints, and feedbackMaintain cleanliness and sanitation standards in accordance with health regulations and company guidelines. Requirements: Previous experience managing a coffee shop or restaurant is essential.Strong leadership skills with the ability to effectively manage and motivate a diverse team.Excellent communication and interpersonal skills.Ability to multitask, prioritize tasks, and meet deadlines in a fast-paced environment.Proficiency in inventory management and cost control techniques.Knowledge of food safety regulations and procedures.Valid SA IDFlexible availability, including evenings, weekends, and holidays.
https://www.jobplacements.com/Jobs/S/Store-Supervisor-1261332-Job-Search-02-11-2026-04-03-45-AM.asp?sid=gumtree
23d
Job Placements
1
Our client, a well-established QSR (Quick Service Restaurant) company is recruiting for a Quality Control Supervisor to join their team based at the Distribution Centre in Randburg.
Area of responsibility: Frozen Pizza Manufacturing
Job Description:
• Responsible for the day-to-day managing of the food safety management system
• Follow strict FSSC22000 protocol as set out by management
• Continued education and learning on national and international food safety and security processes
• Issue follow up non-conformances. Advise parties on what needs to be done to close off non-conformances
• Test and research of raw materials, work in progress ingredients, finished goods, existing and new products Any other tasks requested of you by management:
• Train all staff on food safety and quality related procedures
• Keep up to date with training exercises and requirements Duties and Responsibilities:
• Print and issuing all QC documentation, checklists and any other controlled and daily documentation to the designated staff
• Collect and check all controlled documentation for accuracy and completeness, issue and report any non-conformances
• Participate in continuous product testing
• Manage the sanitation program for the facility. This includes schedules, chemicals, cleaning hardware, chemical certifications
• Report on any non-conformances or deviations from the food safety management system
• Schedule, minute and lead all food safety meetings
• Ensure retention sample system is managed in accordance to the food safety management system
• Create a specification file with all info including spec sheets for raw materials, work in progress ingredients (toppings) and finished goods
• Assist clients with finished goods specifications, cross border certifications and all traceability of products from farm to plate
• Ensure the frozen pizza departments sanitation program is in line with FSSC22000
• Be available to move between areas to suit the needs of the business Skills required:
• Extensive knowledge of FSSC22000 implementation.
• Knowledge of all ingredients, COA/COCs, MOQs, cost and storage requirements and conditions
• Work knowledge of equipment, instruments, settings verifications and calibrations of said equipment
• Knowledge and understanding of all the company policies and procedures in order to train staff in these matters
• Strong communication skills both written and verbal
• Strong administration skills. All FSMS administration to be managed
• Ability to gather, interpret and relay analytical information
• Ability to prioritise and organise duties and requirements
• Being self-motivated, proactive, and dynamic
• Ability to adapt to changing conditions and roles within the organisation
• Ability to work with, and as part of the operational team
Salary: Market related - Dependent on candidate experience
Working Hours: Monday to Friday, 8:30 am to 17:00 pm
Location: Randburg, Johannesburg
Should you...Job Reference #: 202386
2y
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Duties: Manage and lead the junior kitchen staffProvides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish platingOversees and organizes kitchen stock and ingredientsEnsures a first-in, first-out food rotation system and verifies all food products are correctly dated and organized for quality assuranceKeeps cooking stations stocked, especially before and during prime operation hoursTrain and assess staff on the jobManages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and address budgetary concernsSupervises all food preparation and presentation to ensure quality and restaurant standardsWorks with the Head Chef to maintain kitchen organization, staff ability and training opportunitiesAssists the Head Chef with menu creationMonitor and maintain health and safetyMaintain staff and leave rostersEnsure that all CDPs are familiar with the weekly and daily reservations, events and menu requirementsEnsure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature. Requirements: Grade 12Culinary DiplomaAt least 3 years previous experience as a Junior Sous Chef role at a 5* lodgeLeadership and management skillsAble to work in a teamBasic computer skills (word, excel, outlook)Excellent written & oral communication skillsAvailability to work within opening hours (e.g., evenings, public holidays, weekends).
https://www.jobplacements.com/Jobs/J/Junior-Sous-Chef-1262004-Job-Search-02-12-2026-10-03-51-AM.asp?sid=gumtree
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MILES HOSPITALITY TRAINING & EVENTS**Recruitment , Training and Staffing *5 * Hospitality Training* *Courses offered*#Waitron壟 #Poters & Waitrons #Housekeeping Waitrons @Hostess ️# Barista☕️ #Pizza Making # Bartenders # Hospitality Management #Butler 壟☕️*All Courses 5days*Open Monday to Friday(Choose your Session) 9am to 12noon,then 12noon to 3pm *Class of 3hrs maximum a day.*International Certificates given on Completion of course壟☕️Contact Person (Tee)+27739377956 Watsapp please 24/7Info.milestraining@gmail.comhttp://www.mileshospitality.co.za * Step Starts with *YOU* *FUTURE* is NowStep into Miles ❤️ Step Starts With YouPlease share to Friends and family and we Move to sea Life❤️✍️Ask A Question>MILES HOSPITALITYSelling for 8+ yearsActive Ads3Seller stats31Total Ads10.38KTotal ViewsVerified informationMobile numberEmail addressVIEW SELLER
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