Hot Jobs at Spur Corporation

Position Overview

• The Senior Manager will be responsible for all operational, financial, and personnel aspects of the business. 

Job Requirements
Key Responsibilities

Operational Excellence

• Oversee the seamless day-to-day operations of the restaurant, ensuring smooth coordination between front-of-house (FOH) and back-of-house (BOH) teams.
• Maintain and enforce all brand standard operating procedures (SOPs), ensuring consistency in guest experience, food quality, and presentation.
• Conduct daily pre-shift briefings, service evaluations, and floor presence during key trading hours to ensure operational control.
• Manage supplier relationships and stock ordering; ensure that deliveries meet brand standards.
• Maintain strict adherence to opening and closing procedures, cash handling protocols, and daily reporting.

Guest Experience Leadership

• Champion brand service philosophy by delivering warm, intuitive, and personalized hospitality.
• Handle guest feedback, complaints, and special requests in a professional and solution-focused manner.
• Monitor and respond to guest reviews across platforms (Google, Dineplan, TripAdvisor, etc.), implementing service improvement strategies as needed.
• Train and empower staff to build meaningful guest relationships and deliver memorable experiences.

Team Development & HR Management

• Lead, train, and mentor all FOH and BOH staff, cultivating a culture of pride, ownership, and professionalism.
• Manage staff scheduling, payroll inputs, timekeeping, and labour cost control.
• Conduct performance reviews, implement succession planning, and support internal promotions.
• Address disciplinary matters with fairness, consistency, and compliance to labor laws and company policy.
• Drive staff engagement and teamwork through effective communication and recognition initiatives.

Financial & Business Performance

• Monitor and control key cost drivers (food cost, beverage cost, wage cost, operating supplies).
• Analyze weekly/monthly management reports and KPIs to identify areas of improvement.
• Drive local marketing initiatives and community engagement to grow foot traffic and increase average spend per head.
• Work with franchisor or head office support teams to align business strategy with brand objectives.

Compliance, Hygiene & Safety

• Enforce all health, safety, and food hygiene standards (HACCP or similar) in accordance with brand and legal requirements.
• Ensure that all licenses, certificates, and inspections (e.g., liquor license, COAs, pest control) are current and compliant.
• Conduct regular internal audits, cleanliness inspections, and equipment maintenance checks.
• Respond swiftly to any non-conformances or risk indicators with documented corrective action plans.

Minimum Requirements

• 3–5 years’ experience in a senior restaurant management role, ideally within a premium or fine dining environment.
• Proven ability to lead large teams (20–40+ staff) across multiple departments.
• Strong leadership, organizational, and communication skills.
• Proficiency in POS, stock, and workforce management systems (e.g., GAAP, Pilot, Micros, or similar).
• Flexibility to work evenings, weekends, and public holidays as required.

Preferred Qualifications

• Diploma or Degree in Hospitality Management, Business, or related field.
• Previous experience in a franchised environment or managing to brand standards.
• Knowledge of wine service, steak cuts, and fine dining etiquette.

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Job Description

• We are seeking an experienced and highly skilled Senior Kitchen Manager to oversee and manage all aspects of back-of-house operations within our restaurant. 

Job Requirements

• Oversee daily kitchen operations, ensuring efficiency, consistency, and adherence to standard operating procedures (SOPs).
• Maintain a strong presence on the floor, especially in grill and food preparation areas.
• Ensure compliance with food safety, hygiene, and health regulations at all times.

Meat Handling & Food Preparation

• Expertly manage meat handling, portioning, cutting, and storage to ensure product quality and minimize wastage.
• Supervise preparation methods to maintain consistency in taste, quality, and presentation.

Cost & Inventory Control

• Implement and monitor food cost controls to achieve targeted profitability.
• Manage purchasing and supplier relationships, ensuring quality and cost efficiency.
• Oversee stock control processes including ordering, receiving, storage, and regular stock counts.

Staff & Labour Management

• Prepare and manage kitchen staff schedules to align labour costs with operational needs.
• Lead, train, and mentor kitchen staff to uphold standards of performance, discipline, and productivity.
• Foster a positive working environment, promoting teamwork and accountability.

Quality Assurance

• Ensure consistency of menu items in accordance with brand standards.
• Monitor kitchen performance metrics, identifying and resolving issues proactively.
• Work closely with the front-of-house team to deliver seamless service and exceptional guest experiences.

Minimum Requirements

• Grade 12 (Matric) or equivalent qualification.
• 3+ years of proven experience in a restaurant or grill room environment, with at least 2 years in a senior supervisory or management role.
• Fully proficient in meat handling, cutting, and preparation.
• Strong knowledge of food cost controls, purchasing principles, and labour scheduling.
• Sound understanding of kitchen health, safety, and hygiene standards.
• Computer literate with experience in stock and scheduling systems.
• Excellent organizational, leadership, and communication skills.

Preferred Qualifications

• Diploma or equivalent tertiary qualification in Hospitality or Hotel Management (advantageous).
• Ability to work under pressure in a fast-paced environment.

Core Competencies

• Strong leadership and people management skills.
• Analytical and detail-oriented with a focus on cost control.
• Hands-on, proactive, and solutions-driven.
• High level of integrity, professionalism, and resilience.
• Passion for food, quality, and operational excellence.

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Job Description

• The Assembly Operator – Wood is responsible for assembling wooden components and furniture products according to specifications, technical drawings, and standard operating procedures. 

Job Requirements
Key Responsibilities

• Assemble wooden furniture and components according to technical drawings, templates, or work instructions.
• Operate hand tools, power tools, and woodworking machinery safely and efficiently.
• Sand, join, glue, and finish wood components to meet quality standards.
• Inspect assembled products for defects, misalignments, or quality issues and make necessary adjustments.
• Report any equipment malfunctions, material shortages, or production issues to the supervisor.
• Maintain a clean, organized, and safe work area, adhering to health and safety regulations.
• Record production output and defects accurately.
• Assist with packaging, labeling, and preparing finished products for delivery.
• Support continuous improvement initiatives to enhance productivity and quality.

Qualifications and Experience

• Grade 12 / Matric or equivalent.
• Previous experience in woodworking, furniture assembly, or carpentry preferred.
• Knowledge of woodworking tools, machinery, and assembly techniques.
• Basic understanding of quality control and safety practices in a wood production environment.

Skills and Competencies

• Attention to detail and commitment to high-quality workmanship.
• Ability to read and interpret technical drawings or assembly instructions.
• Good hand-eye coordination and manual dexterity.
• Ability to work independently or as part of a team.
• Problem-solving skills and ability to identify and correct defects.
• Punctual, reliable, and safety-conscious.

Working Conditions

• Workshop or factory environment with exposure to wood dust and noise.
• Requires standing for extended periods and handling of wood components.
• Use of personal protective equipment (PPE) such as gloves, safety glasses, and masks is mandatory.
• May involve shift work or overtime based on production demands.