Overview
The Restaurant Manager is responsible for the strategic and operational management of the Woermann Fresh Restaurant, ensuring the delivery of exceptional food quality, outstanding customer service, operational efficiency, and sustainable profitability.
The Restaurant Manager is accountable for creating a welcoming dining experience while ensuring that the restaurant consistently delivers fresh, high-quality meals that reflect the Woermann Fresh brand.
KEY RESPONSIBILITIES
1. Restaurant Operations Management
The Restaurant Manager shall:
- Direct and oversee the daily operations of the restaurant.
- Ensure smooth coordination between the kitchen, service counters and cashier points.
- Maintain efficient workflow during breakfast, lunch, dinner, and peak trading periods.
- Ensure all menu items are consistently available and presented according to company standards.
- Monitor service delivery to minimize customer waiting times.
- Maintain operational readiness at all times.
2. Financial Management & Profitability
The Restaurant Manager is responsible for:
- Achieving monthly sales and profitability targets.
- Preparing and monitoring departmental budgets.
- Managing food costs, labour costs, and operational expenses.
- Analyzing daily sales and identifying opportunities to increase revenue.
3. Customer Experience Excellence
The Restaurant Manager will:
- Create an exceptional dining experience for every customer.
- Ensure customers receive friendly, professional and efficient service.
- Resolve customer complaints promptly and professionally.
- Monitor customer feedback and implement continuous improvement initiatives.
- Ensure restaurant cleanliness, ambience and presentation meet company standards.
- Foster a customer-first culture among all employees.
4. Food Production & Quality Assurance
The Restaurant Manager shall:
- Ensure all meals are prepared according to approved recipes and specifications.
- Monitor food quality, presentation and portion control.
- Conduct regular food quality inspections.
- Ensure consistency across all menu offerings.
- Approve menu improvements in consultation with senior management.
MINIMUM REQUIREMENTS
Qualifications
Essential:
- Grade 12
Preferred:
- Diploma or Degree in Hospitality Management
- Culinary Management
- Food Service Management
Experience
- Minimum 5 years’ experience managing a full-service restaurant, food court, deli, or hospitality operation.
- Minimum 3 years in a senior management position.
- Experience managing multiple food categories.
- Experience with budgeting and financial reporting.
Application Deadline: 31/07/2026