Restaurant Manager

IntelliStaff; Franschhoek; On-site; ZAR 300,000 - 540,000; Full time

Job summary

IntelliStaff in Franschhoek invites applications for a Restaurant Manager to supervise a fine dining team and support the Head Chef and Hotel Manager in delivering exceptional guest experiences.

You will lead service standards, manage staff schedules, oversee stock and end-of-day procedures, and contribute to menu and wine list updates. The role requires 3 years of supervisory experience in a luxury hospitality setting.

Qualifications

• 3 years' experience in a supervisory role within fine dining or 5-star hotel restaurant or hospitality environment.
• Excellent knowledge of food and beverage service standards.
• Proficiency with restaurant POS systems.

Responsibilities

• Review the day sheet at the start of each shift; brief servers on guest movements, occasions and dietary requirements.
• Ensure opening and closing procedures are followed and daily shift tasks completed.
• Prepare and supervise mise-en-place for each meal period, including room service orders.
• Greet guests and assist according to service standards.
• Manage table allocations to ensure guest satisfaction and even distribution across stations.
• Coordinate with Head Chef, Hotel Manager and Group Operations Manager to update menus and wine lists; communicate daily operations and guest feedback.
• Attend meetings and training as required.
• Monitor staff performance; ensure compliance with standards and protocols.
• Support staff development and identify training/improvement areas.
• With HR, conduct disciplinary discussions for underperforming staff after retraining/coaching.

Skills

Staff supervision

Guest service standards

Food & beverage knowledge

POS systems

Education

Matric Certificate

Tools

POS systems

Job description

Location: Franschhoek

About

A luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals.

The Restaurant Manager supports Food and Beverage service and staff by supervising the restaurant team to achieve strategic direction and annual restaurant plans.

Main Responsibilities

• Review the day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.


• Ensure opening and closing procedures are followed precisely and that daily shift procedures are completed.


• Prepare and supervise mise-en-place for each meal period, including room service orders.


• Greet and assist guests according to established service standards.


• Manage table allocations efficiently, ensuring guest satisfaction and balanced distribution across restaurant stations.


• Coordinate with the Head Chef, Hotel Manager, and Group Operations Manager to ensure menus and wine lists are up to date and communicate daily operations and guest feedback.


• Attend meetings and training courses as required.


• Monitor performance of restaurant team members, ensuring compliance with standards and protocols.


• Continuously assess and support staff development, identifying training and improvement areas.


• In collaboration with Human Resources, conduct disciplinary discussions with underperforming team members where retraining and coaching have not achieved desired results.


• Oversee stock count procedures and ensure timely submission to the stores department.


• Monitor staff punctuality and absenteeism and maintain accurate records on PRP/ESS systems.


• Ensure shifts are adequately staffed and assist with shift scheduling when necessary.


• Operate restaurant POS systems and manage end-of-day procedures, including guest settlements, voids, discounts, corrections, cash-ups, and adjustments.


• Report on monthly expenditure budgets during MIS meetings and address Finance Department queries related to revenue and expenses.


• Contribute to new ideas, concepts, and themes for seasonal menus, events, and special occasions.


• Conduct pre- and post-inspections of conference venues, private dinners, braais, and picnic setups.


• Coordinate arrangements for group bookings and ensure internal function sheets are prepared and distributed accordingly.


• Report and address all potential and actual hazards immediately.

Experience and Skills

• 3 years’ experience in a supervisory role within a fine dining or 5-star hotel restaurant or hospitality environment


• Excellent knowledge of food and beverage service standards


• Proficiency in restaurant POS systems

Inherent Requirements

• Matric Certificate


• Wine course certification advantageous


• Strong attention to detail


• Problem-solving abilities


• Ability to work under pressure with strong time management skills


• Preference given to candidates from Franschhoek and neighbouring areas