Front of House Manager

Time Personnel; Cape Town; On-site; ZAR 320,000 - 450,000; Full time

Job summary

Time Personnel is seeking a Front of House Manager in Cape Town to lead daily restaurant operations, deliver exceptional service to a discerning corporate client base, and uphold high presentation and quality standards.

This hands‑on role requires strong leadership, proactive planning, staff development, and meticulous hygiene and safety discipline, with full responsibility for service delivery and cost control.

Qualifications

• Experience in the restaurant sector advantageous.
• Pro-active with excellent planning and organising capabilities.
• Eye for detail with good customer service skills.
• Experience with Word and Excel.
• Strong communication and leadership to motivate staff.

Responsibilities

• Manage the efficient daily operation of the restaurant.
• Oversee day-to-day running, including opening/closing procedures, staff management and customer service.
• Supervise events when required and manage unit revenue and costs.
• Handle administration, reporting and forms, ensuring hygiene and quality standards.

Skills

Pro-active mindset

Planning skills

Organising skills

Attention to detail

Customer service

Leadership

Communication

Team motivation

Staff training

Tools

Word

Excel

Job description

Front of House Manager job vacancy in Cape Town.

Do you have experience in the restaurant industry and a passion for delivering exceptional service to high-end corporate clientele?

Our client, based in the CBD, is looking for an experienced Front-of-House Manager with a keen eye for detail, strong leadership skills and a genuine commitment to service excellence. You will play a key role in ensuring that clients receive an exceptional dining experience, from professional front-of-house service to the delivery of upmarket, high-quality cuisine.

Monday – Friday (06:30 am-16:30pm) – No weekend work.

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 disposition
• Experience 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.