Minimum Requirements: Minimum 3–5 years’ experience as a General Manager within a fine dining or high-end restaurant environment Strong leadership and people management experience Solid understanding of restaurant operations, service standards, and hospitality best practices Must reside in Sandton or surrounding areas for ease of travel and operational availability Excellent communication, organisational, and problem-solving skills Ability to work under pressure in a fast-paced, high-expectation environment Key Responsibilities: Oversee the full day-to-day operations of the restaurant, ensuring smooth service delivery and exceptional guest experiences at all times. Lead, manage, and motivate all restaurant staff, including front-of-house and back-of-house teams, to maintain high performance standards. Maintain and enforce fine dining service standards, ensuring consistency in presentation, etiquette, and customer service excellence. Manage staff scheduling, rosters, attendance, and performance monitoring to ensure adequate coverage and productivity. Conduct regular staff training, coaching, and development to enhance service quality and operational efficiency. Oversee financial management of the restaurant, including budgeting, cost control, stock management, and daily cash-ups. Monitor food and beverage costs, ensuring profitability targets are met without compromising quality. Collaborate closely with the Head Chef and kitchen team to ensure seamless coordination between kitchen and front-of-house operations. Handle guest relations, ensuring all feedback, complaints, and special requests are managed professionally and timeously. Maintain strong supplier relationships and oversee procurement to ensure quality and consistency of ingredients and products. Email CVs to: #J-18808-Ljbffr