Restaurant Manager

Red Ember Recruitment (Pty) Ltd; Stellenbosch; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading recruitment agency is seeking an experienced Restaurant Manager for a luxury dining establishment in Franschhoek. The ideal candidate will have a strong background in hospitality management, exceptional leadership skills, and a passion for delivering outstanding guest experiences. Responsibilities include overseeing restaurant operations, managing staff, and ensuring compliance with high service standards. This position offers a dynamic work environment in the heart of the Western Cape.

Qualifications

• 3 years experience in a supervisory role within a fine dining or 5-star Hotel restaurant.
• Excellent knowledge of food and beverage service standards.
• Attention to detail and ability to work under pressure.

Responsibilities

• Lead and support restaurant operations ensuring guest satisfaction.
• Manage table allocations efficiently and coordinate with the kitchen staff.
• Monitor team performance and assist in staff development.

Skills

Leadership

Operational support

Supervisory skills

Organizational skills

Service excellence

Problem solving

Time management

Education

Matric Certificate

Wine certificate course

Tools

Restaurant POS systems

Job description

Red Ember Recruitment is seeking on behalf of our client a Restaurant Manager to join their team based in Franschhoek, Western Cape.

The Restaurant Manager will prove leadership and operational support across the restaurant and related food and beverage services.

Ensuring exceptional guest experiences, smooth day‑to‑day operations, and adherence to luxury hospitality standards.

As an integral member of the management team, the Restaurant Manager is expected to demonstrate strong supervisory, organizational, and service excellence skills, with in‑depth knowledge of restaurant operations, staff development, event coordination, and financial processes.

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 according to standards.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Coordinate with the Head Chef / Hotel Manager / Group Operations Manager 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.
• Taking charge of stock count procedures and ensuring 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, braai's and picnic set‑ups.
• Co‑ordinate 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.

Requirements

• Matric Certificate.
• Wine certificate course would be beneficial.
• 3 years experience in a supervisory role within a fine dining or 5-star Hotel restaurant or hospitality environment.
• Proficiency in using restaurant POS systems.
• Excellent knowledge of food and beverage service standards.
• Attention to detail.
• Problem solving abilities.
• Ability to work under pressure and good time management skills.
• Preference will be given to candidates from Franschhoek and neighboring areas.