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Restaurant Manager (Sun City) at Sun International
Sun International
October 14, 2026
Full-time
On-site
Job Purpose
Responsible for the effective day-to-day management of the restaurant, including food and beverage operations, ensuring profitability, operational efficiency, and productivity. Accountable for maintaining high product and service standards, maximizing customer satisfaction, controlling stock and operating equipment, and leading, developing, and managing a competent and high-performing team to achieve business objectives.
Requirements
Education
3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level Membership with South African Chef's Association and other relevant culinary accreditation.
Experience
5-6 years in the food and beverage industry of which at least 2 years' experience in a supervisory role within the food and beverage environment.
Skills and Knowledge
Ability to work shifts that meet operational requirements.
Physically able to move operating equipment.
Have an open attitude to perform similar functions in alternative outlets due to operational requirements.
Business Plan Implementation
Shift Management
Restaurant Product Enhancement
F&B Standards & Governance
People Management
Budget Management
Customer Relationship Management
Responsible for the effective day-to-day management of the restaurant, including food and beverage operations, ensuring profitability, operational efficiency, and productivity. Accountable for maintaining high product and service standards, maximizing customer satisfaction, controlling stock and operating equipment, and leading, developing, and managing a competent and high-performing team to achieve business objectives.
Requirements
Education
3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level Membership with South African Chef's Association and other relevant culinary accreditation.
Experience
5-6 years in the food and beverage industry of which at least 2 years' experience in a supervisory role within the food and beverage environment.
Skills and Knowledge
Ability to work shifts that meet operational requirements.
Physically able to move operating equipment.
Have an open attitude to perform similar functions in alternative outlets due to operational requirements.
Business Plan Implementation
Shift Management
Restaurant Product Enhancement
F&B Standards & Governance
People Management
Budget Management
Customer Relationship Management