Restaurant Manager

Craven Cottage CC; Franschhoek; On-site; ZAR 167,400 - 279,000; Full time

Job summary

A fine dining establishment in Franschhoek seeks a supervisor to oversee restaurant operations. Responsibilities include managing guest experiences, staff performance, and stock counts. Ideal candidates will have a Matric Certificate, at least 3 years in a supervisory role within fine dining, and excellent knowledge of food and beverage service standards. The position demands attention to detail and proficiency in POS systems.

Qualifications

• At least 3 years’ experience in a supervisory role within a fine dining or 5-star hotel restaurant or hospitality environment.
• Experience in problem-solving and working under pressure.

Responsibilities

• Review day sheets and brief servers on guest movements and dietary requirements.
• Ensure opening and closing procedures are followed precisely.
• Manage table allocations efficiently to ensure guest satisfaction.
• Assist in brainstorming new ideas for seasonal menus and events.
• Monitor restaurant team members' performance and compliance.
• Conduct disciplinary discussions with underperforming staff.
• Take charge of stock count procedures.

Skills

Attention to detail

Problem-solving abilities

Time-management skills

Proficiency in using restaurant POS systems

Excellent knowledge of food and beverage service standards

Education

Matric Certificate

Wine certificate course

Job description

Responsibilities:

• Review the day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.
• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
• Greet and assist guests.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Coordinate with the HOD’s to ensure the wine list and menu are up to date and communicate about daily operations and guest feedback.
• Attend necessary meetings and training courses.
• Monitor the performance of the restaurant team members, ensuring compliance with standards and protocols.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Together with Human Resources, conduct disciplinary discussions with underperforming restaurant team members where retraining and coaching have failed to bring about the desired results.
• Take charge of stock count procedures and ensure this is submitted to the stores department in a timely manner.
• Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Be proficient in the Restaurant POS system, responsible for end‑of‑day procedures, guest settlements, voids, discounts, corrections, cash‑up’s and adjustments.
• Report back on monthly expenditure budget during MIS meetings and handle any queries from Finance Department based on revenue/expense results.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Do pre‑ and post‑inspections of all conference venues, private dinners, braais and picnic set‑ups.
• Coordinate arrangements for groups with the relevant parties and ensure internal function sheets are prepared and distributed accordingly.
• Report and rectify all potential and real hazards immediately.

Qualifications:

• Matric Certificate.
• Wine certificate course would be beneficial.
• At least 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 using restaurant POS systems.
• Attention to detail.
• Problem‑solving abilities.
• Ability to work under pressure and good time‑management skills.