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Results for restaurant manager in "restaurant manager" in Jobs in Eastern Cape in Eastern Cape
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Grade 12 and tertiary qualification in General Management / Food & Beverage / Hospitality. K.P.As include -Operational Management: Ensure the smooth day to day running of the restaurants in the area; Ensure that the area adheres to the brand standards; Grow the company from a market share and profit perspective; Identify and interpret problem areas in the business; Ensure strict compliance with Occupational Health & Safety Regulations and any other related legislation; Respond to crisis situations and work toward resolving any related problems; Scan the area to identify emerging trends that will affect the organizationFinancial: Monitor and ensure adherence of the area to financial policies, processes and budgets; Report operational and financial risk to senior management for purposes of analysis and development of mitigating plans and strategies; Inform management of the status and implementation plans of programmes, services and quality initiativesMarketing: Assist the COO in developing and implementing plans and strategies for growth within the area Assist in identifying property opportunitiesPeople Management: Identify, develop and retain talent; Direct and coordinate activities of staff in the area to ensure continuity in operational excellence, maximizing returns on investments, and increasing productivity; Work with HR and Training staff in dealing with employee grievances, discipline and ensure their effective implementation and management.Only South African Citizens need apply. No Google Drive CVs please. Unsolicited CV will not be responded to. If you have not received a response within two weeks, please assume your application has not been successful.
https://www.jobplacements.com/Jobs/R/Restaurant-Area-Manager-QSR-North-West-Province-1104987-Job-Search-3-4-2026-2-41-35-PM.asp?sid=gumtree
8d
Job Placements
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Responsible for the management of the kitchen operations and team within an area of the business unit (including a range of restaurant outlets and / or banqueting operations),with specific regard to:· maximising revenue potential in specific outlets· improving of standards of operation (including health, hygiene, safety and environmental standards)· provide recommendations for innovative culinary products; enhancements and production· control of kitchen operating equipment and stock· control of kitchen spend and wastage· team management· implementation of culinary operational efforts to achieve the units strategies and objectives3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma levelMembership with South African Chefs Association and other relevant culinary accreditation5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partieDemonstrated ability to make use of intermediate computer skills
https://www.jobplacements.com/Jobs/E/Executive-Sous-Chef-1267787-Job-Search-03-03-2026-04-07-53-AM.asp?sid=gumtree
10d
Job Placements
1
Employer DescriptionHotel in Mthatha, Eastern CapeJob DescriptionOur client is seeking a Duty Manager Food & Beverage to oversee and support the daily operations of their F&B department. They are looking for a dynamic individual with strong leadership, organizational, and communication skills. Someone who thrives in managing staff, coordinating service delivery and ensuring guests enjoy exceptional dining experiences.Key Responsibilities:Oversee Food & Beverage finance and administration, including budgeting, financial analysis, management systems and reportingApply and interpret human resource policies and legislative requirements for effective implementationUtilize the latest technology and regulations to streamline sourcing and purchasing of stockDevelop and implement action plans to ensure optimal functioning across all F&B areas including restaurant, kitchen, banqueting and in-room diningManage contractual arrangements related to Food & Beverage operationsFoster effective interdepartmental collaboration to anticipate and exceed guest expectationsContribute individually and as part of a team to maintain high-quality service standardsQualificationshttps://www.jobplacements.com/Jobs/Z/ZMO-18009-Duty-Manager-Food--Beverage-1268455-Job-Search-3-4-2026-8-15-06-AM.asp?sid=gumtree
9d
Job Placements
1
Duties and responsibilities• Ensures that the Restaurant is open on time and ensures the Club Master system is alwaysoperational• Ensures the Restaurant and Halfway House are well always maintained, clean, tidy work andservice areas. This includes fridges/service areas/dining areas/bar areas. Ensure the cutleryand crockery is clean and in good condition for use by customers. Bars are stocked within therequired stipulations.• Schedule resources (Rostering) and assign duties considering busy periods, events, andoperating hours to ensure that the F&B department is sufficiently staffed and able to meetoperational requirements. Walks the floor and assists with serving when required.• Debriefs staff prior to the shift and coordinates staff meetings as and when required.• Manage all Restaurant – Front of House staff. This includes Supervisors, andwaitrons/bartenders/cashiers, cleaners. Ensure the restaurant staff’s conduct is acceptableand follow relevant disciplinary actions to address concerns.• Establish standards for optimal staff performance and conduct performance reviews. Ensurepoor performance management takes place with staff that underperform.• Ensures that staff are trained and retrained on customer service levels and expectations,menus and beverages. Waitrons/ Bartenders always provide prompt and efficient service.Assists in new menu implementation• Ensure compliance with health and safety regulations regarding serving, conforms to liquorlicence regulations, building maintenance, theft and burglaries. Fire and evacuation drills areknown and understood by staff.• Ensure entertainment is booked when required (Music / Band)• Ensure cash-up processes are followed and balancing at end of the day is accuratelyaccounted for. Covers are processed correctly.• Ensures superior customer service and customer experience. Solicits guest feedback.Proactively addresses customer complaints and ensures customer feedback is positive.Builds strong relationships with regular customers.• Works closely with Food and Beverage Manager and Executive Chefs to enquire aboutcustomer experience and areas of improvement to ensure that the Restaurant experienceattracts and retains customers. Making recommendations on industry norms and/or trends• Any ad hoc duties that may be required from time to timeMinimum Requirements• Matric• MS Office• Hospitality qualification• Valid driver’s licence• 3 years of Management experience• Hospitality Point of Sale system. Club Master being advantageousOther Skills• Leadership• Excellent Communication and Organisational Skills• Displays a Calm & Courteous demeanour to customers
https://www.jobplacements.com/Jobs/R/Restaurant-Manager-1264918-Job-Search-02-23-2026-03-00-16-AM.asp?sid=gumtree
18d
Job Placements
1
1
Requirements: Grade 12A formal qualification will be an advantageAt least 2 5 years management experienceExperience in Hospitality Management or related fieldLeadership, Communication, and Organizational skillsCustomer Service and Problem-Solving skillsKnowledge of restaurant operations and industry trendsAbility to work in a fast-paced environment and handle multiple tasksProficiency in Microsoft Office and restaurant management softwarePrevious supervisory experience is a plus.Love for the ocean and nature a benefit.
https://www.jobplacements.com/Jobs/A/Assistant-Management-Couple-1263134-Job-Search-02-17-2026-04-03-32-AM.asp?sid=gumtree
24d
Job Placements
1
RequirementsStrong leadership and communication skillsExcellent organizational abilityCustomer-focused with strong problem-solving skillsAbility to work in a fast-paced environmentExperience in hospitality or restaurant management preferredPrevious supervisory experience advantageousProficiency in Microsoft Office and POS systemsPassion for the ocean and nature highly beneficial ð???Package & RemunerationLive-in positionSemi-furnished one-bedroom log cabin providedIdeal for a couple without childrenNo PetsSalary to be discussed based on experience
https://www.jobplacements.com/Jobs/A/Assistant-Restaurant-Managers-Couple-Position-1263147-Job-Search-02-17-2026-04-06-27-AM.asp?sid=gumtree
24d
Job Placements
1
Desired Experience & Qualification Leadership, Communication, and Organizational skillsExperience in Hospitality Management or related fieldCustomer Service and Problem-Solving skillsKnowledge of restaurant operations and industry trendsAbility to work in a fast-paced environment and handle multiple tasksProficiency in Microsoft Office and restaurant management softwarePrevious supervisory experience is a plus.Love for the ocean and nature a benefit. Package & RemunerationLive in position. Semi furnished one bedroom log cabin provided
https://www.jobplacements.com/Jobs/A/Assistant-Lodge-Management-Couple-1263146-Job-Search-02-17-2026-04-06-27-AM.asp?sid=gumtree
24d
Job Placements
1
We’re
Hiring: External Sales Representatives – Hospitality SectorCape Town
Our client, a well-established and reputable
company in the hospitality industry, is expanding their team and looking
for dynamic External Sales Representatives with a proven sales track
record.
If you thrive on building relationships,
closing deals, and growing accounts — this could be your next big move.
Industry
Experience Advantageous:
TourismTravel
IndustryHotels/Guesthouses/Restaurants/Bed
& Breakfast establishmentsCorporate
gifting / hospitality supply
Package:
Salary:
Negotiable (based on industry experience)Attractive
commission structureGrowth
opportunities within a reputable brand
Key
Responsibilities (including but not limited to):
Respond
to all client and agent enquiries professionally and timeouslyPrepare,
send, and follow up on client quotationsManage
uniform and corporate gifting quotes and ordersCommunicate
trade and wholesale specials to clientsSend
company updates (price changes, closure dates, stock takes, etc.)Manage
reseller database and sample book distributionCompile
and assemble sample books for resellersMaintain
and update reseller records for targeted outreachSource
products and obtain pricing from suppliersOrder
non-coded or outsourced stock when requiredCommunicate
order delays and updated ETAs to clientsAttend
client meetings and build strong working relationships
We’re
looking for someone who:
Has a
strong sales backgroundIs
confident, self-driven, and client-focusedHas
excellent communication skillsHolds
a valid driver’s licenceOwn
reliable vehicleIs
ready to grow within the hospitality supply space
To
Apply:
Email your CV, ID, Driver’s Licence, and relevant certifications to:
chrissie@persnet.co.za
15d
1
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
15d
Job Placements
1
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
1mo
Job Placements
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