Operations Manager

Key Responsibilities: Service & Guest Experience Supervised front-of-house and back-of-house teams to ensure consistent, high-quality customer service. Handled guest complaints promptly and professionally, striving for quick resolution and guest retention. Ensured a clean, comfortable, and inviting environment at all times. Team Management Recruited, trained, scheduled, and evaluated service and kitchen staff. Provided ongoing coaching to enhance team performance, morale, and customer engagement. Fostered a positive work culture with a focus on accountability and collaboration. Operational Oversight Coordinated daily operations including opening/closing procedures, food service flow, and staff coverage. Monitored kitchen output for quality, consistency, and timeliness. Ensured all equipment and facilities were well-maintained and fully operational. Stock & Supplier Management Managed ordering and inventory of food, beverages, and consumables. Built relationships with suppliers and negotiated pricing where possible. Monitored stock rotation to reduce waste and control food costs. Financial Performance Tracked sales, labor costs, and overheads to ensure profitability. Assisted with budget preparation, daily cash handling, and reconciliation. Analysed performance metrics to identify opportunities for improvement. Compliance & Safety Enforced food hygiene, health & safety standards, and COVID-19 compliance protocols. Ensured that licensing, certifications, and inspection documentation were up to date. Marketing & Promotion Support Supported local marketing campaigns, seasonal promotions, and event planning. Worked closely with the owner or marketing team to increase foot traffic and customer loyalty. Key Skills and Competencies: Strong leadership and people management Excellent customer service and communication skills Organized, proactive, and able to multitask in a fast-paced environment Basic financial acumen with ability to manage budgets and control costs Knowledge of food safety, hygiene standards, and restaurant operations Familiarity with POS systems and inventory software (e.g., GAAP, Pilot, Lightspeed) Qualifications and Experience: Diploma or certificate in Hospitality Management or a related field (preferred) Minimum 35 years of experience in restaurant/café management or supervisory role Barista or kitchen experience is advantageous Proven track record of improving service standards and team performance

Location: Johannesburg, ZA

Posted Date: 6/10/2025