Restaurant General Manager

Phoenix Recruitment; Cape Town; On-site; ZAR 500 000 - 750 000; Full time

Job summary

A prestigious hotel restaurant in Cape Town is seeking a Restaurant General Manager to oversee operations and ensure exceptional guest experiences. The successful candidate will have at least 5 - 7 years' experience in a leadership role within a high-end restaurant environment. Responsibilities include team leadership, financial oversight, and maintaining operational excellence. A strong knowledge of wine and service standards is essential. This role requires effective communication and organizational skills, aligned with the restaurant’s brand and culture.

Qualifications

• Minimum of 5 - 7 years' experience in a leadership role within a high-end restaurant.
• Certification in F&B Management or similar is preferred.
• Strong knowledge of wine varieties and food pairings required.

Responsibilities

• Lead and manage restaurant operations and team.
• Ensure exceptional guest experiences and service delivery.
• Oversee compliance with health and safety protocols.

Skills

Leadership skills

Communication skills

Operational excellence

Wine knowledge

Organizational skills

Education

Grade 12

F&B Management certification

Tools

Micros Symphony

Dineplan

Timekeeping systems

Job description

Award-winning Restaurant at a 5

• Hotel based in the V&A Waterfront is looking for a Restaurant General Manager to lead and manage restaurant operations, to ensure exceptional guest experiences, seamless service delivery and alignment with the hotel’s brand, culture, and food & beverage offerings.

The Restaurant General Manager plays a critical role in team leadership, operational excellence, financial oversight, and fostering a high-performance, guest-centric environment.

Duties

• Gain a thorough understanding of the restaurant’s concept, brand positioning, and F&B offerings.
• Develop and execute strategies that bring the restaurant vision to life.
• Clearly communicate the concept and expectations to the team for alignment and buy-in.
• Ensure all service and operational standards reflect the hotel’s values and etiquette.
• Manage the delivery of memorable brand-aligned food experiences, special events, and seasonal promotions.
• Train, lead, and coach the service team to deliver outstanding guest service.
• Conduct training on SOPs, menus, wine service, and operational systems.
• Foster a respectful, motivated, and high-performing team culture.
• Provide regular, constructive performance feedback.
• Conduct daily team briefings and maintain consistent internal communication.
• Ensure adherence to grooming and uniform standards.
• Oversee the use and accuracy of key operational systems: Micros Symphony – for POS and daily operations reporting; Dineplan – for managing bookings, guest communications, and table availability; Timekeeping system – for managing attendance and scheduling compliance.
• Liaise with guests to handle bookings, special requests, and bespoke dining experiences.
• Create and manage detailed function sheets for group reservations and events in coordination with other departments.
• Lead bi-monthly beverage stock takes (including wine) and ensure accurate reporting.
• Conduct monthly Operating Equipment (OE) stock takes and reconciliations.
• Support budgeting processes with operational insights and proposals.
• Collaborate with the F&B Manager to manage expenses, implement cost control measures, and maintain effective financial processes.
• Identify and escalate FOH / BOH operational issues to the F&B Manager for timely resolution.
• Coordinate and document weekly F&B meetings, ensuring follow-up on key action points.
• Ensure all Health & Safety protocols are consistently practiced.
• Monitor hygiene, cleanliness, and safety across all FOH operations.

Requirements

• Grade 12
• Formal training or certification in F&B Management or a related field (preferred).
• At least 5 - 7 years’ experience in a similar leadership role within a high-end restaurant environment.
• Wine service or sommelier training (advantageous).
• Deep understanding of restaurant systems, daily operations, and service delivery.
• Strong knowledge of wine varieties, food pairings, service standards, and cellar practices.
• Ability to lead, coach, and inspire a team to perform at their best.
• Clear, assertive, and respectful communicator, especially in performance management.
• Skilled in Micros Symphony, Dineplan, timekeeping, and stock management platforms.
• Experience with budgeting, expense tracking, and cost control.
• Strong organizational skills with a meticulous eye for detail.
• Passionate about creating exceptional guest dining experiences.
• Highly responsible, reliable, and aligned with brand etiquette and culture.