Restaurant Manager

SkillsMap; Cape Town; On-site; ZAR 550,000 - 750,000; Full time

Job summary

InterContinental Table Bay Cape Town is seeking a passionate Restaurant Manager to lead the Solandra Pool Area, delivering exceptional service and seamless operations while upholding brand standards.

The role requires 5–6 years in F&B with supervisory experience, a 3-year hotel management diploma, and strong leadership and guest-service skills. This is a permanent on-site position within a vibrant hotel environment.

Qualifications

• 5-6 years in the F&B industry with a supervisory role
• Diploma in hotel/food & beverage management or equivalent
• Strong leadership and guest-service orientation

Responsibilities

• Direct day-to-day management of the restaurant outlet and the team
• Ensure profitability, efficiency and consistent guest experiences
• Manage stock, costs, and equipment per SOPs
• Oversee health, safety, hygiene and environment standards
• Coordinate with other departments and conduct staff training
• Lead budgeting and cost-control initiatives

Skills

Team leadership

Customer service

F&B knowledge

Operational efficiency

Cost control

Education

3 Year Hotel School Diploma

Tools

Micros / Opera

Job description

Job Reference Number: SI-1196
Department: F&B : Management
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1
Salary: Market Related InterContinental Table Bay Cape Town is recruiting a passionate and experienced Restaurant Manager to lead our Solandra Pool Area, ensuring exceptional service, seamless operations and memorable guest experiences. Join our Inspire Incredible team and bring True Hospitality to life in one of our most vibrant guest spaces

Job Description

Job Purpose

Responsible for the effective day-to-day management of the restaurant outlet (including food and beverage service) and the management of the team with specific regard to achieving profitability, maximising operational efficiencies and productivities; maintaining the restaurant product and standards of operation; maximising customer satisfaction; controlling operating equipment and stock, and developing a competent team.

Key Performance Areas

Business Plan Implementation

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

Shift Management

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Provides feedback and reports back to management on the performance and challenges within the restaurant
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Completes shift reports

Restaurant Product Enhancement

• Monitor service offering / products and pricing within restaurants
• Make recommendations of improvements to the product and service offering
• Compile and co-ordinate the food and beverage promotional calendar for the outlet
• Monitor customer service standards in the outlet and identify any areas of concern
• Conduct maintenance walkabouts for front of house and back of house areas
• Monitor health, safety, hygiene and environmental elements in the outlet
• Monitor the use and storage of OE
• Monitor stock control and OE control processes
• Investigate variances / discrepancies and take necessary action to correct

F&B Standards & Governance

• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

People Management

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members

Budget management

• Participate in the preparation of budget forecasts & controls for the outlet
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including:

• Theoretical COS per outlet for food & beverage respectively.
• Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS

Customer Relationship Management

• Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Be present on the floor during service / promotions or functions
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Job Requirements

Education

• Grade 12
• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience Required

• 5-6 years in the food and beverage industry of which at least 2 years experience in a supervisory role within the food and beverage environment

Work conditions and special requirements

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Skills

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Speciality beverage knowledge – wine, barrister
• Team Planning
• Operational Management
• Product Development
• Stock control
• Intermediate Computer Skills
• Micros / Opera is preferred

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.