Fine Dining Restaurant Manager And Cellar Master - Extensive Wine Knowledge Essential

HotelJobs; Stellenbosch; On-site; ZAR 600,000 - 900,000; Full time

Job summary

HotelJobs is recruiting for a prestigious fine dining restaurant in the Stellenbosch wine region. The role combines Restaurant Manager duties with Cellar Master responsibilities, requiring expert wine knowledge and the ability to lead a high‑caliber service team.

A minimum of 5 years in luxury hospitality is expected, with advanced wine credentials highly regarded. The successful candidate will curate wine pairings, mentor staff, and uphold world‑class guest experiences in a demanding,

Qualifications

• 5+ years of management or supervisory experience in fine dining or luxury hospitality.
• Advanced knowledge of international and SA wine service standards.
• Proficiency with hospitality POS and PMS systems.
• Experience training and elevating front‑of‑house teams.

Responsibilities

• Lead daily front‑of‑house operations to five‑star standards.
• Oversee wine cellar management, storage, and service excellence.
• Coordinate mise‑en‑place and service readiness for all meals and events.
• Greet and seat guests, manage VIP profiles and special requests.
• Mentor staff and deliver regular training on etiquette and wine knowledge.
• Monitor stock control, monthly reporting, and financial accuracy.

Skills

Fine dining leadership

Wine knowledge

POS & PMS proficiency

Staff training

Education

Matric Certificate (Grade 12)

WSET Level 3 preferred

Tools

POS system

Property management systems

Job description

Role Overview

Prestigious Fine Dining Restaurant located in the Stellenbosch WC Winelands region requires a dynamic, sophisticated, and highly organized Fine Dining Restaurant Manager and Cellar Master. (WSET 3/CWA Preferred)
The successful candidate will seamlessly orchestrate daily front-of-house operations while actively championing the client's world-class wine culture.
Given the property's unique location and discerning clientele, extensive, expert-level wine knowledge is an essential prerequisite for this role.
The incumbent will act as a key ambassador for the client's vintage collections, curating elevated pairings, managing cellar dynamics, and mentoring the service team to ensure an unparalleled gastronomic journey.

Main Responsibilities

• Shift Briefings & Guest Navigation: Review the reservation book and day sheet at the commencement of each shift. Brief the service team thoroughly on guest movements, VIP profiles, special celebrations, and specific dietary requirements.
• Operational Compliance: Ensure all opening, mid-shift, and closing procedures are executed precisely, maintaining pristine establishment standards across all service periods.
• Mise-en-Place & Service Readiness: Supervise and perfect the mise-en-place for every meal period, including overseeing the seamless coordination and standard of room service operations where applicable.
• Bespoke Guest Relations: Greet, seat, and assist guests in accordance with the exacting five-star standards established by ownership, proactively managing guest relations and feedback.
• Floor & Station Management: Manage table allocations dynamically and efficiently, optimizing restaurant flow to maximize guest satisfaction and ensure an equitable distribution of covers between service stations.
• Menu & Wine List Curation: Collaborate closely with the Head Chef, Hotel Manager, and Group Operations Manager to keep the food menus and extensive wine list meticulously updated. Facilitate clear communication regarding daily operations and patron feedback.
• Wine Distinction & Beverage Administration: Oversee the storage, temperature control, and presentation of the wine cellar. Drive premium wine sales by confidently guiding guests through complex food-and-wine pairings and highlighting local Stellenbosch and international vintages.
• Staff Training & Professional Development: Continuously assess, mentor, and support front-of-house staff development. Design and deliver regular training modules with a heavy emphasis on fine dining etiquette and deep wine education.
• Performance & Talent Management: Monitor team performance against established protocols. In partnership with Human Resources, lead constructive disciplinary discussions and performance management interventions when targeted coaching and retraining have failed to yield the required standards.
• Stock Control & Financial Auditing: Take full accountability for rigorous stock count procedures, ensuring precise beverage, wine cellar, and operating equipment inventory data is submitted to the stores and finance departments within strict monthly deadlines.
• Workforce Scheduling & Systems Administration: Oversee staff punctuality, manage absenteeism, and maintain the accuracy of modern PRP and ESS (Employee Self-Service) scheduling systems to ensure optimal shift coverage.
• Financial & Point-of-Sale Command: Demonstrate advanced proficiency in the restaurant's Point-of-Sale (POS) system. Take responsibility for end-of-day reconciliations, guest settlements, voids, discounts, corrections, cash-ups, and discrepancy adjustments.
• Budgetary Reporting: Present comprehensive reports on monthly expenditure and revenue performance during Management Information System (MIS) meetings, actively resolving any subsequent financial queries from the Finance Department.
• Event & Concept Innovation: Contribute creative concepts, themes, and pairings for seasonal menus, exclusive winemaker dinners, and special estate events.
• Group Bookings & Functions: Coordinate detailed arrangements for private groups with relevant stakeholders, ensuring internal function sheets are masterfully prepared and distributed to all operational departments.
• Health; Safety & Risk Mitigation: Proactively identify, report, and rectify all real or potential workplace hazards immediately to safeguard guests and staff.

Experience and Skills

• A minimum of 5 years of management or supervisory experience within a recognized fine dining restaurant, 5-star hotel dining room, or ultra-premium hospitality environment.
• Meticulous; advanced knowledge of international and contemporary South African food and beverage service standards.
• Proven proficiency in navigating and managing advanced hospitality Point-of-Sale (POS) and property management systems.
• Demonstrated ability to train, inspire, and elevate front-of-house hospitality teams.

Inherent Requirements

• Matric Certificate (Grade 12 or equivalent qualification).
• Preferred: A recognized, advanced wine certification/qualification (e.g., WSET Level 3 or higher, Cape Wine Academy Associate/Diploma, or South African Sommelier Association certification). Candidates must be able to demonstrate a profound understanding of oenology, terroir, vintage variances, and complex flavor profiles.
• Impeccable attention to detail and an uncompromising commitment to aesthetic and service standards.
• Exceptional problem-solving abilities and emotional intelligence when handling high-pressure situations.
• Superior time management skills and a highly organized approach to administrative duties.

Location: Preference will be given to candidates currently residing within the Western Cape Winelands (Stellenbosch, Franschhoek, Paarl) or neighboring areas.