Restaurant Manager

Phoenix Recruitment; Cape Town; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading hospitality recruiter seeks a Restaurant General Manager for a fine dining restaurant in Cape Town. This role involves managing operations, ensuring exceptional guest experiences, and leading a high-performance team. Candidates should have 3–5 years of leadership experience in boutique hospitality, along with strong skills in service delivery, budgeting, and team management.

Qualifications

• 3–5 years’ experience in a leadership role within a high-end hospitality environment.
• Deep understanding of restaurant systems and service delivery.
• Experience with budgeting and cost control.

Responsibilities

• Lead and manage restaurant operations to ensure exceptional guest experiences.
• Coordinate with team and other departments for events and reservations.
• Monitor hygiene and safety protocols across FOH operations.

Skills

Team leadership

Operational excellence

Financial oversight

Guest-centric service

Strong communication

Wine knowledge

Education

Grade 12

Formal hospitality qualification

Tools

Micros Symphony

Dineplan

Timekeeping system

Job description

Fine Dining Restaurant at a 5

Hotel in the V&A Waterfront is looking for a Restaurant General Manager 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.

The Restaurant 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 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.

Requirements

• Grade 12
• A formal hospitality qualification.
• At least 3–5 years’ experience in a similar leadership role within a high-end or boutique hospitality 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.