Hospitality Manager

Craven Cottage CC; Franschhoek; On-site; ZAR 650,000 - 900,000; Full time

Job summary

Craven Cottage CC in Franschhoek is seeking an experienced Hospitality Operations Manager to oversee the restaurant, tasting centre and kitchen, ensuring a seamless guest experience across the hospitality department.

You will lead and develop the hospitality team, manage budgets, stock, supplier relationships and ensure food safety and compliance while maintaining brand standards and delivering exceptional service.

Qualifications

• Experience in hotel/restaurant operations management, including supervision or leadership roles.
• Proven ability to manage budgets, stock, and supplier relationships.
• Strong guest relations and communication skills.

Responsibilities

• Oversee day-to-day operations of restaurant, tasting centre and kitchen to ensure seamless guest experience.
• Lead, schedule, support and evaluate hospitality team across front-of-house, tasting room and kitchen.
• Recruit and train staff and provide ongoing coaching and development.
• Maintain high service standards, food quality, wine presentation, cleanliness and facility appearance.
• Ensure effective communication between departments and with management.
• Manage reservations, guest flow and daily operations for efficient service.
• Build guest relationships and handle queries, feedback and complaints.
• Monitor stock, wastage, cost of sales and implement corrective actions.
• Assist with menu, tasting and experience development and pricing in collaboration with teams.
• Prepare and manage hospitality budget to support revenue and profitability targets.
• Ensure compliance with food safety, health and safety, liquor licensing and statutory requirements.
• Maintain records and prepare reports for management.
• Support hospitality events and promotions with Sales/Marketing teams.

Skills

Leadership

Staff management

Guest relations

Budgeting

Stock control

Problem solving

Communication

Organizational skills

Conflict resolution

Wine knowledge

Education

High school graduation

Tertiary qualification in Hospitality Management or related field

Tools

Pilot POS

Microsoft Office

Job description

Duties:

• Oversee the day-to-day operations of the restaurant, tasting centre and kitchen, ensuring a seamless and consistent guest experience across the hospitality department


• Lead, schedule, support and evaluate the hospitality team, including front-of-house, tasting room and kitchen employees


• Recruit and train employees in accordance with company standards and ensure ongoing coaching and development


• Maintain high standards of service, food quality, wine presentation, cleanliness and overall facility appearance


• Ensure effective communication and coordination between the restaurant, tasting centre, kitchen and relevant internal departments


• Manage reservations, guest flow and daily operational requirements to ensure efficient service


• Build strong guest relationships and handle queries, feedback and complaints professionally and timeously


• Manage stock levels, purchasing and supplier relationships for food, beverages, operating supplies and equipment


• Monitor stock controls, wastage, breakages and cost of sales, and implement corrective action where required


• Assist with menu, tasting and experience development, pricing and seasonal offerings in collaboration with the relevant teams


• Prepare and manage the hospitality budget, monitor expenditure and support the achievement of revenue and profitability targets


• Ensure compliance with food safety, hygiene, health and safety, liquor licence and other applicable statutory requirements


• Maintain accurate operational, financial, staff and compliance records and prepare reports for management


• Support hospitality events, special functions, trade visits and VIP experiences as required


• Work with the Sales and Marketing team to promote the hospitality offering and ensure that it is aligned with the brand.

Requirements:

• Grade 12


• Relevant tertiary qualification in Hospitality Management, Food and Beverage Management or a related field


• At least 5 years’ hospitality experience, including experience in a supervisory or management position


• Practical experience overseeing restaurant or food-and-beverage operations, including kitchen coordination


• Experience in a wine estate, tasting room or premium hospitality environment would be advantageous


• Good local and international wine knowledge would be advantageous


• Working knowledge of food safety, health and safety and liquor legislation


• Valid driver’s licence and own reliable transport


• Sound understanding of restaurant, tasting room and kitchen operations


• Strong organisational, leadership and people-management skills


• Hands-on management approach and the ability to work effectively in a small team


• Excellent guest relations, communication and conflict-resolution skills


• Commercial awareness, including budgeting, stock control and cost management


• High attention to detail and a commitment to consistent service and quality standards


• Ability to prioritise, solve problems and remain calm in a fast-paced hospitality environment


• Proficient in point-of-sale and reservation systems (Pilot advantageous)


• Computer literacy, including Microsoft Office.