Luxury Restaurant Manager — Lead Fine-Dining & Guest Service

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

Benefits offered by this job

Competitive salary and bonus

Health, dental, and vision insurance

Generous paid time off

Professional growth opportunities

Job summary

Red Ember Recruitment, on behalf of our client, is seeking a Restaurant Manager to lead a luxury dining operation in Franschhoek. You will drive guest experiences, oversee daily service, and ensure adherence to five-star hospitality standards.

As a hands-on leader, you will manage staff development, coordinate events with the culinary team, and control costs while maintaining brand integrity in this premium setting.

Qualifications

• Matric certificate required.
• Experience in supervisory role within fine dining or luxury hospitality.
• Proficiency with restaurant POS systems.
• Strong attention to detail and problem-solving abilities.
• Ability to work under pressure and manage time effectively.

Responsibilities

• Oversee daily restaurant operations and guest experience.
• Lead staff and provide training and development.
• Prepare and manage budgets, cost controls, and P&L awareness.
• Coordinate with Head Chef and management for menus and events.
• Ensure compliance with health, safety and sanitation standards.
• Drive sales and build guest loyalty.

Skills

Supervisory experience

Staff development

Time management

Problem solving

Attention to detail

Strong communication

Pressure handling

Education

Matric Certificate

Tools

POS systems

Job description

Red Ember Recruitment is seeking on behalf of our client a Restaurant Manager to join their team based in Franschhoek, Western Cape. The Restaurant Manager will prove leadership and operational support across the restaurant and related food and beverage services. Ensuring exceptional guest experiences, smooth day-to-day operations, and adherence to luxury hospitality standards. As an integral member of the management team, the Restaurant Manager is expected to demonstrate strong supervisory, organizational, and service excellence skills, with in-depth knowledge of restaurant operations, staff development, event coordination, and financial processes.

Responsibilities

• Review the day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.
• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
• Greet and assist guests according to standards.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Coordinate with the Head Chef/Hotel Manager/Group Operations Manager to ensure the wine list and menu are up to date and communicate about daily operations and guest feedback.
• Attend necessary meetings and training courses.
• Monitor the performance of the restaurant team members, ensuring compliance with standards and protocols.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results.
• Taking charge of stock count procedures and ensuring this is submitted to the stores department in a timely manner.
• Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Be proficient in the Restaurant POS system, responsible for end-of-day procedures, guest settlements, voids, discounts, corrections, cash-ups and adjustments.
• Report back on monthly expenditure budget during MIS meetings and handle any queries from Finance Department based on revenue / expense results.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Do pre-and post-inspections of all conference venues, private dinners, braai's and picnic set-ups.
• Co-ordinate arrangements for groups with the relevant parties and ensure internal function sheets are prepared and distributed accordingly.
• Report and rectify all potential and real hazards immediately.

Requirements

• Matric Certificate.
• Wine certificate course would be beneficial.
• 3 years experience in a supervisory role within a fine dining or 5-star Hotel restaurant or hospitality environment.
• Proficiency in using restaurant POS systems.
• Excellent knowledge of food and beverage service standards.
• Attention to detail.
• Problem solving abilities.
• Ability to work under pressure and good time management skills.
• Preference will be given to candidates from Franschhoek and neighboring areas.

Our client is seeking a seasoned and entrepreneurial Restaurant General Manager to lead one of their flagship dining establishments in the heart of Paarl. This is a hands-on role responsible for the overall success of the restaurant, including operations, financial performance, staff management, and upholding brand standards. You will drive revenue, control costs, and cultivate a vibrant atmosphere that ensures exceptional guest experiences and fosters a loyal customer base. The ideal candidate possesses strong leadership qualities, a deep understanding of the culinary industry, and a commitment to excellence in every aspect of restaurant management, ensuring the establishment remains a premier dining destination in the region.

About the Role

Our client is seeking a seasoned and entrepreneurial Restaurant General Manager to lead one of their flagship dining establishments in the heart of Paarl. This is a hands-on role responsible for the overall success of the restaurant, including operations, financial performance, staff management, and upholding brand standards. You will drive revenue, control costs, and cultivate a vibrant atmosphere that ensures exceptional guest experiences and fosters a loyal customer base. The ideal candidate possesses strong leadership qualities, a deep understanding of the culinary industry, and a commitment to excellence in every aspect of restaurant management, ensuring the establishment remains a premier dining destination in the region.

Key Responsibilities

• Oversee all day-to-day operations of the restaurant, ensuring efficiency and adherence to service standards.
• Manage financial performance, including budgeting, P&L analysis, inventory control, and cost management.
• Lead, train, motivate, and manage all restaurant staff, fostering a positive and productive team culture.
• Develop and implement strategies to drive sales, enhance guest satisfaction, and build customer loyalty.
• Ensure compliance with all health, safety, sanitation, and labor regulations.
• Maintain relationships with suppliers and manage procurement of food, beverages, and supplies.
• Create and execute marketing initiatives to attract and retain customers.

Requirements

• Minimum of 7 years of experience in restaurant management, with a proven track record of success.
• Strong financial acumen, including P&L management, budgeting, and cost control.
• Excellent leadership, communication, and interpersonal skills.
• In-depth knowledge of restaurant operations, food safety, and service excellence.
• Experience with POS systems and restaurant management software.
• A passion for food, wine, and delivering exceptional hospitality.

Benefits

• Highly competitive salary and performance-based bonus opportunities.
• Comprehensive health, dental, and vision insurance.
• Generous paid time off and holiday allowances.
• Opportunities for professional growth and advancement within a reputable group.
• A stimulating work environment with creative freedom and recognition.