Restuarant General Manager

Location: Assigned Campus Site

Hours: Monday to Friday, 6:30 AM 4:30 PM (Some weekend work required)
Salary Options:

• Consulting Basis: No UIF or PAYE deductions consultant responsible for personal tax submissions.

• Employment Contract: Contract aligned to client duration. Bonus payable if contract is extended and the employee is retained.
  Start Date: Immediate
  Industry: Food Service / Hospitality / Education Catering

Job Description

Are you passionate about great food, operational excellence, and making a real difference in peoples daily lives?

We are a growing food service company transforming how meals are served in schools, student campuses, and corporate environments. As part of our mission to lead a "Hot Lunch Revolution", we provide nutritious, home-style meals to over 38,000 students every day and counting.

Were seeking a Restaurant General Manager to oversee the day-to-day operations at a dedicated campus site. You will be responsible for managing service quality, team performance, food safety standards, and client satisfaction on-site, ensuring seamless delivery of wholesome meals to students and staff.

This is a hands-on, rewarding role for someone who thrives in a fast-paced environment and is committed to excellence in food service operations.

Skills and Responsibilities

• Oversee the full operational management of the assigned campus food service site.
• Lead and supervise on-site kitchen and service teams, ensuring productivity and morale.
• Ensure all health, safety, and food hygiene standards are upheld at all times.
• Manage daily food service from preparation to distribution, maintaining high quality and efficiency.
• Build and maintain strong relationships with campus staff and students.
• Monitor stock levels, assist with inventory controls, and reduce food waste.
• Drive staff scheduling, training, and performance management.
• Ensure compliance with company policies and campus-specific client requirements.
• Report daily site operations and performance to regional Operations Management.

Qualifications and Experience

• Minimum of 3 years of experience in a Restaurant or Food Service Management role.
• Experience in institutional catering (schools, universities, or corporates) is highly advantageous.
• Relevant qualifications in Hospitality, Culinary Arts, or Food Service Management are preferred.

• Strong leadership and team management skills.

• Deep knowledge of food safety, health, and hygiene compliance.
• Ability to multitask, manage pressure, and think on your feet.

• Excellent communication and interpersonal skills.