Operator / Hospitality Manager

OttoBauthentic; Oos-Kaap; On-site; ZAR 600,000 - 900,000; Full time

Job summary

OttoBauthentic invites an experienced leader to head our restaurant operations across venues in South Africa. You will drive guest experience, brand standards and financial performance while maintaining premium service.

The role requires a proven track record in standalone or owner-operated hospitality, strong teams leadership, and the ability to grow revenue across food, beverage, events and related income streams.

Qualifications

• Matric or Grade 12 is required.
• Tertiary qualification in hospitality/related field preferred.
• 8–10 years of management experience in hospitality or premium venues.
• Experience running a full-service restaurant or standalone operation.
• Strong commercial, financial and people-management experience.

Responsibilities

• Lead and manage all aspects of the restaurant across venues.
• Ensure exceptional guest experience and brand compliance.
• Drive operational excellence and financial performance.
• Grow revenue across the restaurant, events, coffee and related streams.
• Lead and develop sizeable teams with a focus on people management.

Skills

Leadership

People management

Financial management

Operations management

Education

Grade 12 / Matric

Hospitality management degree

Job description

The Role

To lead and manage all aspects of the restaurant— across all trading venues — ensuring an exceptional guest experience while delivering operational excellence, financial performance, food quality, brand compliance and people leadership.

The incumbent is responsible for running the operation as a standalone, profit-accountable business unit that reflects the premium brand while meeting the hospitality expectations of both local and international visitors, and for growing revenue across the restaurant, boma, events, coffee and meal-pack income streams.

Qualifications & experience:

• Grade 12 / Matric.

• Relevant tertiary qualification in Hospitality Management, Food Service Management, Business Management or a related field (preferred)

• 8–10 years' management experience within a recognised hospitality, restaurant, premium café, food retail or tourism environment

• Proven experience managing a full-service restaurant or premium hospitality operation, ideally as a standalone or owner-operated business unit

• Strong commercial, financial and people-management experience, including managing sizeable teams and employee relations