Fine-Dining Restaurant Manager – Guest Experience Lead

IntelliStaff; Franschhoek; On-site; ZAR 300,000 - 540,000; Full time

Job summary

IntelliStaff in Franschhoek invites applications for a Restaurant Manager to supervise a fine dining team and support the Head Chef and Hotel Manager in delivering exceptional guest experiences.

You will lead service standards, manage staff schedules, oversee stock and end-of-day procedures, and contribute to menu and wine list updates. The role requires 3 years of supervisory experience in a luxury hospitality setting.

Qualifications

• 3 years' experience in a supervisory role within fine dining or 5-star hotel restaurant or hospitality environment.
• Excellent knowledge of food and beverage service standards.
• Proficiency with restaurant POS systems.

Responsibilities

• Review the day sheet at the start of each shift; brief servers on guest movements, occasions and dietary requirements.
• Ensure opening and closing procedures are followed and daily shift tasks completed.
• Prepare and supervise mise-en-place for each meal period, including room service orders.
• Greet guests and assist according to service standards.
• Manage table allocations to ensure guest satisfaction and even distribution across stations.
• Coordinate with Head Chef, Hotel Manager and Group Operations Manager to update menus and wine lists; communicate daily operations and guest feedback.
• Attend meetings and training as required.
• Monitor staff performance; ensure compliance with standards and protocols.
• Support staff development and identify training/improvement areas.
• With HR, conduct disciplinary discussions for underperforming staff after retraining/coaching.

Skills

Staff supervision

Guest service standards

Food & beverage knowledge

POS systems

Education

Matric Certificate

Tools

POS systems

Job description

IntelliStaff in Franschhoek invites applications for a Restaurant Manager to supervise a fine dining team and support the Head Chef and Hotel Manager in delivering exceptional guest experiences.

You will lead service standards, manage staff schedules, oversee stock and end-of-day procedures, and contribute to menu and wine list updates. The role requires 3 years of supervisory experience in a luxury hospitality setting.