Restaurant Manager

Victoria & Alfred Hotel; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury hotel in Cape Town seeks a Restaurant Manager to lead operations and deliver exceptional guest experiences. The ideal candidate will have 3–5 years of leadership experience in high-end hospitality, strong wine knowledge, and excellent communication skills. This full-time, permanent role requires a commitment to maintaining the hotel's brand standards and a passion for service excellence.

Qualifications

• 3–5 years' experience in a similar leadership role within high-end hospitality.
• Ability to lead, coach, and inspire a restaurant team.
• Strong knowledge of wine varieties and service standards.

Responsibilities

• Lead and manage restaurant operations for exceptional guest experiences.
• Develop strategies to bring the restaurant vision to life.
• Ensure adherence to grooming and uniform standards.

Skills

Operational Expertise

Wine Knowledge

Leadership & Team Development

Communication Skills

Systems Proficiency

Financial Acumen

Planning & Organization

Guest Focused

Professionalism

Education

Formal training in hospitality management

Wine service or sommelier training

Tools

Micros Symphony

Dineplan

Job description

Job Title

Restaurant Manager

Reporting to

Executive Food & Beverage Manager

Job Purpose

To lead and manage the restaurant operations to ensure exceptional guest experiences, seamless service delivery, and alignment with the hotel's brand, culture, and food & beverage offerings.

Key Responsibilities

• 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 (POS and daily operations reporting), Dineplan (managing bookings, guest communications, and table availability), Timekeeping system (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 elevate 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.

Core Competencies

• Operational Expertise: Deep understanding of restaurant systems, daily operations, and service delivery.
• Wine Knowledge: Strong knowledge of wine varieties, food pairings, service standards, and cellar practices.
• Leadership & Team Development: Ability to lead, coach, and inspire a team to perform at their best.
• Communication Skills: Clear, assertive, and respectful communicator, especially in performance management.
• Systems Proficiency: Skilled in Micros Symphony, Dineplan, timekeeping, and stock management platforms.
• Financial Acumen: Experience with budgeting, expense tracking, and cost control.
• Planning & Organization: Strong organizational skills with a meticulous eye for detail.
• Guest Focused: Passionate about creating exceptional guest dining experiences.
• Professionalism: Highly responsible, reliable, and aligned with brand etiquette and culture.

Preferred Qualifications & Experience

• 3–5 years' experience in a similar leadership role within a high-end or boutique hospitality environment.
• Formal training or certification in hospitality management or a related field (preferred).
• Wine service or sommelier training (advantageous).

Job Types & Requirements

• Job Type: Full-time, Permanent.
• Experience: Restaurant Manager 2 years (Required), Hospitality 1 year (Required).
• Ability to commute / relocate: Cape Town, Western Cape – reliably commute or willing to relocate before starting work (Preferred).
• Work Location: In person.