Market Manager

JVR Software; Cape Town; On-site; ZAR 600,000 - 900,000; Full time

Benefits offered by this job

Staff housing options

Staff facilities access

Competitive remuneration

Job summary

Village n Life Camps Bay is seeking a Market Manager (Restaurant) to lead daily operations, drive revenue, and maintain service standards in a high-volume seaside venue. You will collaborate with Kitchen, F&B and senior management to maximise commercial opportunities and guest satisfaction.

The role requires strong leadership, financial acumen and a hands-on, guest-focused approach to delivering exceptional experiences in a fast-paced hospitality setting.

Qualifications

• Grade 12 or equivalent.
• Qualification in Hospitality Management, Business Management, Food & Beverage Management or related field would be advantageous.
• At least 3–5 years experience in hospitality, food and beverage or restaurant operations, preferably within a high-volume or commercially driven establishment.

Responsibilities

• Manage and coordinate all food and beverage operations, ensuring seamless service and a consistently high-quality guest experience.
• Drive revenue growth and profitability through effective business planning, sales initiatives, cost management and the identification of new commercial opportunities.
• Monitor financial performance, including revenue, expenditure, budgets, operating costs and profitability, implementing corrective measures where required.
• Develop and implement operational strategies to improve business performance, increase customer spend and maximise trading opportunities.
• Manage staffing requirements, including recruitment, training, scheduling, duty allocations and performance management.
• Lead, coach and develop the team, fostering accountability, teamwork and a culture of service excellence.
• Manage stock control and inventory, ensuring effective purchasing, stock rotation, regular stock takes and the reduction of wastage and losses.
• Ensure effective financial controls, including cash-ups, point-of-sale transactions, revenue reconciliation and compliance with company procedures.
• Maintain high standards of guest service and satisfaction, addressing complaints, resolving operational challenges and ensuring a positive customer experience.
• Oversee food quality, presentation and service standards, working closely with the Kitchen and service teams to maintain consistency.
• Monitor customer trends, market conditions and competitor activity to identify opportunities to strengthen the establishments market position and improve its offering.
• Develop and implement promotions, events and sales initiatives to attract customers, encourage repeat business and increase revenue.
• Ensure the establishment is adequately prepared for peak trading periods, seasonal demand, weekends and public holidays, with appropriate staffing, stock and operational resources.
• Maintain high standards of cleanliness, presentation and upkeep, ensuring guest areas and operational facilities meet company standards.
• Ensure compliance with relevant legislation and company policies, including health and safety, food hygiene and employment practices.
• Monitor equipment, maintenance and operational requirements, ensuring issues are reported and addressed promptly.
• Maintain accurate operational and management reports, including financial performance, stock variances, staffing, incidents and other relevant business information.
• Build and maintain positive working relationships with suppliers, customers, internal stakeholders and other relevant business partners.
• Identify opportunities to improve operational processes, service delivery and cost efficiency, ensuring the establishment remains competitive and commercially sustainable.
• Report on business performance and operational challenges to senior management, providing recommendations and implementing agreed actions.

Skills

Staff management

Revenue growth

Budgeting

Cost control

Guest service

Leadership

Communication

Problem solving

Education

Grade 12

Hospitality Management

Food & Beverage Management

Job description

The Role

Market Manager (Restaurant)

This role forms part of the Food & Beverage team in Camps Bay, within the Village n Life hospitality group.

As Market Manager, youll oversee the overall operations and performance ensuring a profitable, efficient and guest-focused establishment. Youll be responsible for managing daily operations, driving revenue, maintaining service standards, controlling costs and leading the team to deliver exceptional hospitality experiences. Working closely with the Kitchen, Food & Beverage and senior management teams, youll ensure the establishment operates effectively while maximising commercial opportunities and maintaining the standards of the Village n Life group.

Key Responsibilities

• Manage and coordinate all food and beverage operations, ensuring seamless service and a consistently high-quality guest experience.
• Drive revenue growth and profitability through effective business planning, sales initiatives, cost management and the identification of new commercial opportunities.
• Monitor financial performance, including revenue, expenditure, budgets, operating costs and profitability, implementing corrective measures where required.
• Develop and implement operational strategies to improve business performance, increase customer spend and maximise trading opportunities.
• Manage staffing requirements, including recruitment, training, scheduling, duty allocations and performance management.
• Lead, coach and develop the team, fostering accountability, teamwork and a culture of service excellence.
• Manage stock control and inventory, ensuring effective purchasing, stock rotation, regular stock takes and the reduction of wastage and losses.
• Ensure effective financial controls, including cash-ups, point-of-sale transactions, revenue reconciliation and compliance with company procedures.
• Maintain high standards of guest service and satisfaction, addressing complaints, resolving operational challenges and ensuring a positive customer experience.
• Oversee food quality, presentation and service standards, working closely with the Kitchen and service teams to maintain consistency.
• Monitor customer trends, market conditions and competitor activity to identify opportunities to strengthen the establishments market position and improve its offering.
• Develop and implement promotions, events and sales initiatives to attract customers, encourage repeat business and increase revenue.
• Ensure the establishment is adequately prepared for peak trading periods, seasonal demand, weekends and public holidays, with appropriate staffing, stock and operational resources.
• Maintain high standards of cleanliness, presentation and upkeep, ensuring guest areas and operational facilities meet company standards.
• Ensure compliance with relevant legislation and company policies, including health and safety, food hygiene and employment practices.
• Monitor equipment, maintenance and operational requirements, ensuring issues are reported and addressed promptly.
• Maintain accurate operational and management reports, including financial performance, stock variances, staffing, incidents and other relevant business information.
• Build and maintain positive working relationships with suppliers, customers, internal stakeholders and other relevant business partners.
• Identify opportunities to improve operational processes, service delivery and cost efficiency, ensuring the establishment remains competitive and commercially sustainable.
• Report on business performance and operational challenges to senior management, providing recommendations and implementing agreed actions.

What Were Looking For

• Grade 12 or equivalent.
• A relevant qualification in Hospitality Management, Business Management, Food & Beverage Management or a related field would be advantageous.
• At least 35 years experience in hospitality, food and beverage or restaurant operations, preferably within a high-volume or commercially driven establishment.
• Previous management experience with responsibility for overall operations, staff management and business performance.
• Strong commercial awareness and an understanding of revenue generation, budgeting, cost control and profitability.
• Knowledge of food and beverage operations, stock management, purchasing and supplier coordination.
• Proven ability to lead, motivate and develop teams while maintaining high operational and service standards.
• Strong financial and analytical skills, with the ability to monitor performance and implement improvements.
• Excellent organisational, communication, interpersonal and problem-solving skills.
• The ability to make sound operational decisions, manage competing priorities and work effectively under pressure.
• A proactive, hands-on and results‑driven approach, with a strong focus on accountability and continuous improvement.
• Knowledge of relevant hospitality legislation, health and safety standards and food hygiene practices.
• The ability to work flexible hours, including weekends and public holidays, according to operational requirements.
• A professional, guest-focused and commercially minded approach, with a passion for hospitality and delivering exceptional customer experiences.

What We Offer

• The opportunity to lead and develop a hospitality establishment within the Village n Life group.
• Opportunities for career growth and development within the group.
• Staff housing options and access to staff facilities.
• A competitive remuneration package aligned with experience.

Job Locations: Camps Bay

Job Categories: Food & Beverage

Job Types: Full-time

Experience Levels: Mid-level

Job Properties: Beach Buns