Boutique Restaurant Manager – Events & Wine Service

Helderberg Personnel Cc; Stellenbosch; Sur place; ZAR 230 000 - 320 000; Plein temps

Résumé du poste

Red Ember Recruitment is seeking a Restaurant Manager for a client in Franschhoek, Western Cape. You will supervise the restaurant team to meet strategic goals and drive exceptional guest experiences.

The role focuses on managing service quality, coordinating with the Head Chef/Hotel Manager, and ensuring smooth daily operations across all restaurant stations. Prior leadership in hospitality and a strong customer-service ethic are essential for success.

Qualifications

• Experience leading a restaurant or food & beverage team.
• Ability to supervise service staff and maintain standards.
• Strong Guest service orientation and problem-solving skills.

Responsabilités

• Review daily shift briefings and guest movements.
• Ensure opening/closing procedures are followed and duties completed.
• Oversee mise-en-place and room-service prep for meals.
• Greet guests and assist according to standards.
• Manage table allocations and station coverage for guest satisfaction.
• Coordinate with Head Chef/Hotel Manager on wine list and menus.
• Attend meetings and training programs.
• Monitor staff performance and compliance with standards.
• Support staff development and coaching as needed.
• With HR, address underperformance and retraining outcomes.
• Handle stock counts and submit to stores on time.
• Monitor punctuality and update PRP/ESS systems.
• Ensure shifts are staffed and schedule adjustments as needed.
• Be proficient with POS, process end-of-day procedures and settlements.
• Report monthly budget in MIS meetings and address finance queries.
• Brainstorm ideas for seasonal menus, events, and themes.
• Perform pre- and post-inspections of conference venues.

Connaissances

Hospitality management

Team leadership

Guest service excellence

Description du poste

Job Description

Red Ember Recruitment is seeking on behalf of our client a Restaurant Manager to join their team based in Franschhoek, Western Cape.

The Restaurant Manager supports the Food and Beverage service and staff by supervising the Restaurant team to achieve the strategic direction and annual plans for the Restaurant.

Responsibilities

• Review the day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.
• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
• Greet and assist guests according to Client standards.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Coordinate with the Head Chef/Hotel Manager/Group Operations Manager to ensure the wine list and menu are up to date and communicate about daily operations and guest feedback.
• Attend necessary meetings and training courses.
• Monitor the performance of the restaurant team members, ensuring compliance with standards and protocols.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results.
• Taking charge of stock count procedures and ensuring this is submitted to the stores department in a timely manner.
• Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Be proficient in the Restaurant POS system, responsible for end-of-day procedures, guest settlements, voids, discounts, corrections, cash-up’s and adjustments.
• Report back on monthly expenditure budget during MIS meetings and handle any queries from Finance Department based on revenue / expense results.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Do pre- and post-inspections of all conference venues,