Restaurant Manager

Dream Hotels & Resorts; Franschhoek; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury hotel and resort brand in Franschhoek is seeking a Restaurant Manager to oversee daily restaurant and bar operations, ensuring exceptional service in line with 5-star standards. Candidates should have a passion for hospitality, a strong knowledge of wines and whiskeys, and at least 3 years of experience in a management role within a luxury environment. The ideal individual will lead and inspire the service team while maintaining the highest standards of service and compliance with health regulations.

Qualifications

• Minimum 3 years' experience in a restaurant or food & beverage management role.
• Proven bar management experience with strong whiskey knowledge.
• Excellent interpersonal and communication skills.

Responsibilities

• Manage and coordinate all restaurant and bar operations.
• Train and motivate the team to deliver excellent service.
• Curate and manage the wine list and whiskey offerings.

Skills

Strong wine and whiskey knowledge

Customer service orientation

Interpersonal skills

Leadership

Education

Matric (Grade 12)

Hospitality or F&B management qualification

Job description

Job Overview

The Restaurant Manager at Dream Hotels & Resorts is responsible for overseeing the daily operations of the restaurant and bar at Le-Franschhoek Hotel & Spa. As a key member of our team, you will ensure exceptional service standards in line with our 5-star expectations. We are looking for a dynamic individual with a passion for hospitality, a refined understanding of wines, and a strong knowledge of whiskeys to elevate the guest experience and lead the team with professionalism and flair.

Key Responsibilities

• Manage and coordinate all restaurant and bar operations, ensuring seamless guest service at all times.
• Maintain and uphold the highest service and hospitality standards in line with the property's 5-star positioning.
• Lead, train, and motivate the restaurant and bar team to deliver exceptional service consistently.
• Curate and manage the wine list and whiskey offerings, ensuring relevance, quality, and profitability.
• Provide expert guidance and recommendations to guests on wine and whiskey pairings.
• Ensure compliance with health and safety regulations, liquor licensing laws, and hygiene standards.
• Oversee inventory management, cost control, and supplier relationships for bar and restaurant stock.
• Address and resolve guest concerns and feedback promptly and professionally.
• Coordinate with kitchen, events, and front office teams to ensure alignment and smooth service delivery.
• Contribute to menu planning and beverage promotions in collaboration with the Executive Chef.
• Prepare and present regular operational and financial reports to the General Manager.

Key Duties

• Oversee the daily operations of the hotel's fine dining outlets and bars.
• Ensure world-class service standards and exceptional guest experiences.
• Recruit, train, and lead a professional, well-groomed service team.
• Collaborate with the Executive Chef to maintain high-quality food and beverage offerings.
• Manage inventory, procurement, and supplier relationships for premium products.
• Monitor financial performance, control costs, and achieve revenue targets.
• Enforce strict health, safety, and hygiene protocols in line with luxury standards.
• Handle VIP guests and resolve complaints with discretion and professionalism.
• Plan and oversee special events, private dining, and seasonal promotions.

Theoretical Knowledge

• Matric (Grade 12) is essential; a hospitality or F&B management qualification is advantageous.
• Minimum 3 years' experience in a restaurant or food & beverage management role within a 5-star hotel or luxury boutique setting.
• Proven bar management experience with strong whiskey knowledge and a deep appreciation of wines.
• Excellent interpersonal and communication skills with a strong customer orientation.
• Ability to lead and inspire a team while maintaining a hands‑on and service-focused approach.
• Strong financial acumen, particularly in relation to stock control and cost of sales.

Flexible to work shifts, weekends, and public holidays.