Description:
Location: Northern Cape Region (Initial Training at Douglas, Hartswater or Schweizer; future placement may include KFC Kathu, Upington or Kalahari Mall)
Overall Purpose of the Position:
The purpose of this role is to manage a restaurant within the policies and guidelines of the company to build a great team, ensure customer satisfaction and profit maximization. The Restaurant General Manager (RGM) will perform hands-on work to train and develop employees, respond to customer service needs, and model appropriate behaviours in the restaurant. This role provides overall leadership through building a culture of recognition while motivating the team with the goal of operational excellence. In addition, this role includes a structured succession pathway, starting with a training phase to build capability before assuming full RGM responsibilities. Successful progression to the RGM role is subject to passing all required training and certification assessments.
Key Performance Areas (KPAs) & Responsibilities include, but not limited to:
Build People Capability
• Facilitating restaurant training programmes and onboarding for all restaurant staff to company standard to enable them to maximise performance and realise their career potential.
• Coaching on the floor; give regular feedback, recognition and corrective guidance to sustain high performance.
• Engagement & retention: Creating a positive work environment; implement fair practices and processes, growth pathways and recognition.
• Performance management: Setting goals, conducting reviews, and addressing performance/IR matters promptly.
• Recruitment and maintaining Bench strength: Recruiting, Developing Operational Leaders and maintaining a healthy bench of developed and capable team members.
Performance Indicators: Employee Engagement Score, Bench Strength & Internal Promotions & Training Completion & Certification
Deliver a Consistent Customer Experience
• Ensuring CHAMPS and brand standards are consistently met by the restaurant team, exceeding customer expectations and achieving audit/compliance standards.
• Forecasting inventory, sales and staffing; develop staffing plans; manage food and supply orders to balance cost efficiency with operational needs
• Guiding Restaurant Manager (RM) in effective deployment planning; address obstacles during peak trading
• Tracking, analyzing, and identifying root causes of customer complaints, SWS performance, and operational variances; develop SMART action plans or continuous improvement plans with the Area Coach to address issues and sustain standards.
• Planning and executing restaurant marketing initiatives; ensuring effective execution of promotions to build traffic and grow sales
• Driving Customer-Focused Culture by setting the tone for a “customer-first” minds