Front-of-House Manager

Time Personnel; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A prestigious restaurant in Cape Town is seeking an experienced Front-of-House Manager with a track record in high-end dining and exceptional customer service. The role involves overseeing daily operations, managing staff, and curating premium dining experiences to satisfy corporate clientele. Candidates should have strong planning skills, attention to detail, and motivation abilities. This is a fantastic opportunity for those looking to advance their careers in a fast-paced, service-oriented environment.

Qualifications

• Experience in the restaurant sector is advantageous.
• Strong customer service orientation with good attention to detail.
• Ability to motivate yourself and your team.

Responsibilities

• Manage daily operations of the restaurant effectively.
• Supervise events and manage unit revenue and costs.
• Ensure high service standards and train staff as needed.

Skills

Planning and organising capabilities

Attention to detail

Customer service skills

Good communication skills

Motivational skills

Tools

Word

Excel

Job description

Front-of-House Manager required in Cape Town.

Do you have a track record of managing high-end restaurants and delivering exceptional experiences to corporate clientele?

Our client, located in the heart of the CBD, is seeking an energetic and hands-on Front-of-House Manager with impeccable attention to detail and a genuine passion for elevated service.

In this role, you’ll lead a skilled team, curate premium dining experiences, and thrive in a prestigious, fast-paced environment. This is an outstanding opportunity to advance your career and make a meaningful impact.

Requirements

• Experience in the restaurant sector advantageous
• A pro-active nature with excellent planning and organising capabilities
• An eye for detail with good customer service skills
• Experience in word, excel
• A friendly, approachable dispositionExperience working in a similar role and knowledge of working in health, safety & hygiene procedures
• Good communication skills, written and verbal
• The ability to motivate themselves and the team they lead

Duties and Responsibilities

• Manage the efficient daily operation of the restaurant.
• Oversee the day-to-day running of the restaurant, including opening and closing procedures, staff management, and customer service.
• Supervise events when required.
• Manage unit revenue and costs in line with GP targets.
• Handle general administrative duties, including reporting and completion of forms and check sheets.
• Implement and maintain systems and operational controls.
• Serve as the main point of contact for the restaurant.
• Address customer queries and requests promptly and professionally.
• Ensure clients report favourable service interactions.
• Maintain the highest quality service standards and train staff where necessary.
• Conduct quality control checks on food to ensure it meets standard presentation and quality requirements.
• Minimise wastage wherever possible.
• Ensure hygiene, food safety, and quality standards are consistently met.
• Rectify non-conformances within required timeframes.
• Ensure all cleaning forms and check sheets are completed and submitted by relevant staff timeously.
• Ensure all departments are cleaned daily, including the main restaurant area, coffee bar, small kitchen, buffet area, and related equipment (coffee machines, grinders, ice machines, fridges, etc.).
• Supervise baristas, waiters, and other service staff to ensure high service standards.
• Monitor and review staff performance at stipulated intervals.
• Identify, plan, and implement staff training and development needs.
• Enforce discipline where required, administering verbal and written warnings when applicable.
• Practice effective communication across all staff levels.
• Maintain harmonious staff relationships and a positive working environment.
• Plan and review own activities and responsibilities (self-management).
• Provide feedback to the Catering Manager and Operations Manager as required.
• Ensure equipment is cared for, safeguarded, and faults are reported to maintenance promptly.
• Ensure adherence to standard systems and procedures, maintaining a neat and tidy restaurant environment at all times.