Restaurant Manager

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

Job summary

A premium hospitality brand in Stellenbosch is seeking an experienced Restaurant Manager to lead the operations of their flagship farm-to-table restaurant. You will oversee staff performance, ensure exceptional guest experiences, and maintain high standards of service and quality. The ideal candidate will have strong leadership skills and at least 3 years of experience in restaurant management. This role promises a vibrant work culture focused on sustainability and local sourcing.

Benefits

Competitive salary

Employee discounts

Training and development opportunities

Qualifications

• Proven experience as a restaurant manager or in a similar managerial role within the hospitality industry.
• Excellent communication and interpersonal skills.
• Strong understanding of restaurant operations, financial management, and customer service.

Responsibilities

• Oversee daily front and back-of-house operations.
• Drive exceptional customer service and satisfaction.
• Manage, train, and motivate a dynamic team.

Skills

Leadership skills

Customer service

Time management

Problem-solving

Organizational skills

Education

Degree in hospitality management

Tools

Restaurant management software

POS systems

Microsoft Office

Job description

Showing 11 Restaurant Manager jobs in Franschhoek

Posted today

Job Description

Work Amidst Nature in the Heart of the Winelands

Imagine starting your day with the sunrise over lush vineyards and the tranquillity of farm life. At Boschendal, the surroundings are not just a backdrop; they're integral to our work and our inspiration. Nestled in the heart of South Africa's golden triangle of wine country, our farm offers a unique escape from the hustle of city life. A Typical Day at Boschendal: Experience a different pace and setting of work life. Whether it's walking among the vineyards, engaging with guests, or collaborating on a new project, every day here is a blend of meaningful work and the beauty of the natural landscape.

OUR PURPOSE: Regenerating our Future & Soil

At Boschendal, our purpose is clear: to nurture the land, inspire our people, and strengthen our community. Guided by core values, we strive to offer something truly meaningful, from our regenerative practices to our dedication to artisanal craftsmanship.

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant. This role ensures that the restaurant provides excellent food and service, while maintaining a safe and productive work environment. The manager will lead the staff, manage resources efficiently, and ensure customer satisfaction. They will also be responsible for implementing policies, managing budgets, maintaining inventory, and ensuring compliance with health and safety regulations.

KEY DUTIES AND RESPONSIBILITIES INCLUDES BUT ARE NOT LIMITED TO:

1. Operations Management:

• Oversee daily operations of the restaurant, ensuring that it runs smoothly and efficiently.
• Ensure high standards of food quality and presentation.
• Manage the restaurant's opening and closing procedures, ensuring consistency.
• Monitor customer satisfaction levels, address complaints or concerns promptly, and resolve issues to maintain a positive dining experience.
• Manage and supervise the kitchen and front-of-house staff to ensure efficient service and quality food.
• Ensure cleanliness and maintenance of the restaurant's physical premises, including dining areas, kitchen, and restrooms.

2. Staff Management:

• Recruit, hire, and onboard new employees.
• Provide training, mentorship, and coaching for all restaurant staff.
• Schedule and manage staff shifts to ensure adequate coverage during peak times.
• Conduct performance evaluations and offer feedback for staff development.
• Ensure adherence to company policies, including customer service standards and safety procedures.
• Foster a positive and productive work environment to maintain high employee morale and retention rates.
• Monitor and manage the restaurant's budget, including labour costs, food costs, and overhead.
• Prepare and review financial reports (e.g., daily sales, profit margins, and expenses).
• Implement cost-control measures to reduce waste and improve profitability.
• Manage inventory levels and place orders for supplies as needed.
• Ensure compliance with all financial policies and ensure accurate reporting for accounting purposes.

4. Customer Experience:

• Ensure that customers receive exceptional service and resolve any concerns promptly.
• Monitor guest satisfaction levels and implement strategies to improve the overall customer experience.
• Maintain a strong relationship with repeat customers and encourage customer loyalty programs.
• Handle customer complaints or disputes in a professional manner, working to resolve issues quickly.

5. Health & Safety Compliance:

• Ensure that all health, safety, and sanitation standards are adhered to, including food safety regulations.
• Regularly inspect the kitchen, dining area, and equipment to ensure compliance with local health codes and company policies.
• Maintain proper records of safety checks and health inspections.
• Oversee the implementation of COVID-19 guidelines (or other relevant regulations, depending on the current climate).

6. Marketing & Promotion:

• Collaborate with the marketing team to create promotional campaigns and events.
• Develop relationships with local businesses or community organizations for cross-promotion opportunities.
• Participate in community events and engage with social media to increase the restaurant's visibility and reputation.

QUALIFICATIONS:

• Proven experience as a restaurant manager or in a similar managerial role within the hospitality industry.
• Strong leadership skills and the ability to motivate and manage a team.
• Excellent communication and interpersonal skills.
• Strong understanding of restaurant operations, financial management, and customer service.
• Ability to work in a fast-paced environment and solve problems quickly.
• Proficiency in restaurant management software (e.g., POS systems, scheduling tools).
• Food safety certification and knowledge of health and safety regulations.
• A degree in hospitality management or a related field is preferred but not required.

Join Our Team

If you're passionate about hospitality, committed to excellence, and eager to make an impact, Boschendal offers an inspiring environment where you can grow and thrive. Explore opportunities to become part of a team that values authenticity, purpose, and creativity. Discover your path and join us in building a legacy that reflects our connection to the land, our dedication to community, and our commitment to a regenerative future.

Application process: Please email your updated CV to

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Posted today

Job Description

Our Company Has a Vacancy For a Restaurant Manager

A successful, experienced, and passionate Restaurant Manager who will lead the operations of our FLAGSHIP farm-to-table dining experience. Rooted in sustainability, seasonality, and local sourcing, this role is ideal for an experienced manager who understands that exceptional hospitality begins with provenance, purpose, and a story behind every plate.

He/she will oversee all aspects of the restaurant's front-of-house operations, ensuring service excellence, championing locally driven culinary experiences, and collaborating closely with chefs, farmers, and artisans to bring the farm-to-table ethos to life.

The Restaurant Manager will report directly to the Food and Beverage Manager.

Key Responsibilities:

• Leadership & Operations: Manage daily operations of the estate's flagship farm-to-table restaurant, ensuring smooth service and operational efficiency.
• Recruit, train, and mentor front-of-house staff to deliver warm, knowledgeable, and polished service.
• Maintain the highest standards of hygiene, service etiquette, and guest interaction in line with luxury hospitality expectations.
• Collaborate with the culinary team to ensure the story of each dish — its ingredients, origin, and preparation — is communicated with authenticity and enthusiasm by the service team.

Sustainability & Sourcing Integration

• Align with the Estate's commitment to sustainability by championing seasonal menus, ethical sourcing, and local supplier partnerships.

Other sections with similar structure have been retained to preserve the original information for review.

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Job Description

Quick Dining service seeking for a highly motivated energetic person to work in a busy restaurant. Must have at least 2 years experience in the industry. Must have basic Microsoft Office and email skills. Salary dependant on experience. Duties include: Stock taking, receiving, issuing. Co-manage a team of 24 people and upholding standards and procedures and Customer care as per brand regulations. The candidate will be working on Public, holidays, School holidays and Weekends. Please apply per email only at

Job Type: Full-time

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Job Description

Restaurant Manager – Techno Park, Stellenbosch

About Rocco & Riley

Rocco & Riley is a proudly Stellenbosch-based brand bringing fresh energy to the Cape Winelands food scene. We deliver exceptional culinary solutions through our cafés, corporate cafeterias, premium coffee bars, daily staff lunches, catering, and school tuck shops. Our menus are built on quality, convenience, and creativity – with fresh, locally sourced ingredients at the heart of everything we do. Innovation and a passion for people make us the preferred partner for businesses, schools, and local communities seeking top-notch food services.

The Role

We're looking for a full-time, on-site Restaurant Manager to lead our flagship café at Techno Park, Stellenbosch. You'll be the chief-in-charge of day-to-day operations, ensuring smooth service, happy customers, and a motivated team. From managing staff hiring and training, to maintaining our high standards in food, coffee, and hospitality, you'll be central to keeping Rocco & Riley's reputation strong. This role also covers inventory control, health & safety compliance, and direct customer engagement – with plenty of scope to bring your own flair to the table.

Key Responsibilities

• Oversee daily front and back-of-house operations
• Drive exceptional customer service and satisfaction
• Manage, train, and motivate a dynamic team
• Maintain food, beverage, and coffee quality standards
• Ensure compliance with health, safety, and hygiene regulations
• Handle stock control, ordering, and supplier coordination
• Foster a positive, collaborative workplace culture

What We're Looking For

• Strong customer service and leadership skills
• Experience in hiring, training, and managing staff
• Excellent communication and interpersonal abilities
• Solid knowledge of food, beverage, and coffee service
• Organised, proactive, and able to problem-solve under pressure
• A qualification in Hospitality Management or related field is advantageous

Why Join Us?

At Rocco & Riley, you're not just managing a restaurant – you're part of a fast-growing local brand with a playful, people-first culture. We believe in empowering our teams, creating memorable customer experiences, and building something truly unique in Stellenbosch and beyond.

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Job Description

ASARA Wine Estate and Hotel situated in Stellenbosch has the above position available.

Our ideal candidate is experience in 5-Star Hotel Management, well-presented, well-spoken and very detail oriented. He or she can work in a structured and organized way and with a hands-n approach in a calm, focused manner. Own Transport Essential.

DUTIES will include (but not limited to):

Guest Service (Attract, Retain and Grow)

Financial and Stock Control

Staff Management (Team culture, Communication, Performance Management, Succession Planning)

Sustainability

SKILLS

· Excellent communication skills (Verbal and Written)

· Excellent command of English, additional foreign language advantageous

· Experience in hotel software and Microsoft Office

· Detail-orientated and accurate

· Ability to multitask and prioritize

ESSENTIAL QUALIFICATIONS, SKILLS & EXPERIENCE

At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1-year related experience.

APPLICATION

Only complete applications will be entertained. To complete please send your CV with a clear photo, cover letter, your salary expectation and contactable references.

Job Type: Full-time

Pay: From R12000,00 per month

Ability to commute/relocate:

• Stellenbosch, Western Cape: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Hotel Management: 3 years (Required)

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Posted 1 day ago

Job Description

Location: Stellenbosch

About the Role
Are you a dynamic leader with a passion for hospitality and creating exceptional guest experiences? We are seeking an experienced Front of House Restaurant Manager to join our team in Stellenbosch. The successful candidate will oversee all front-of-house operations, ensuring outstanding service, smooth day-to-day management, and a welcoming environment for every guest.

Key Responsibilities

• Staff Management: Recruit, train, supervise, and motivate front-of-house teams to deliver excellent service.
• Customer Experience: Ensure every guest receives a warm welcome and a seamless experience from arrival to departure.
• Operational Oversight: Manage daily operations of public-facing areas, including ticket sales, reservations, and concessions.
• Coordination: Collaborate with other departments, including the kitchen and technical teams, to maintain smooth service flow.
• Problem-Solving: Handle complaints, resolve customer issues diplomatically, and manage unexpected situations effectively.
• Financials & Administration: Oversee administrative duties, manage front-of-house budgets and finances, and ensure compliance with health, safety, and licensing regulations.

Requirements

• Proven experience in a similar management role within the hospitality or restaurant industry.
• Strong leadership and interpersonal skills with the ability to inspire and manage a team.
• Excellent communication and problem-solving abilities.
• Solid understanding of financial management and front-of-house systems (reservations, POS, etc.).
• Ability to thrive in a fast-paced, customer-focused environment.

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Job Description

Overall Purpose of the Position:

The purpose of this role is to manage a restaurant within the policies and guidelines of the company to build a great team, ensure customer satisfaction and profit maximization. The Restaurant General Manager (RGM) will perform hands-on work to train and develop employees, respond to customer service needs, and model appropriate behaviours in the restaurant. This role provides overall leadership through building a culture of recognition while motivating the team with the goal of operational excellence.

Key Performance Areas (KPAs) & Responsibilities include, but not limited to:

Build People Capability

• Facilitating restaurant training programmes and onboarding for all restaurant staff to company standard to enable them to maximise performance and realise their career potential.
• Coaching on the floor; give regular feedback, recognition and corrective guidance to sustain high performance.
• Engagement & retention: Creating a positive work environment; implement fair practices and processes, growth pathways and recognition.
• Performance management: Setting goals, conducting reviews, and addressing performance/IR matters promptly.
• Recruitment and maintaining Bench strength: Recruiting, Developing Operational Leaders and maintaining a healthy bench of developed and capable team members.

Performance Indicators:

o Employee Engagement Score.

o Bench Strength & Internal Promotions

o Training Completion & Certification

Deliver a Consistent Customer Experience

• Ensuring CHAMPS and brand standards are consistently met by the restaurant team, exceeding customer expectations and achieving audit/compliance standards.
• Forecasting inventory, sales and staffing; develop staffing plans; manage food and supply orders to balance cost efficiency with operational needs
• Tracking, analyzing, and identifying root causes of customer complaints, SWS performance, and operational variances; develop SMART action plans or continuous improvement plans with the Area Coach to address issues and sustain standards.
• Planning and executing restaurant marketing initiatives; ensuring effective execution of promotions to build traffic and grow sales
• Driving Customer-Focused Culture by setting the tone for a "customer-first" mindset, recognizing great service, reinforcing hospitality behaviours, and holding all staff accountable for delivering a superior customer experience.

Performance Indicators:

o CHAMPS/ROCC Audits

o Customer Complaint Resolution Rate.

o Operational Routine Compliance

Grow the Brand, Sales and Profits

• Ensuring the team delivers strong sales performance, operating efficiency, and consistent business results.
• Managing staffing, inventory, cash handling, and other controllables while reviewing financial reports and take corrective actions to protect margins and drive cost efficiency.
• Ensuring restaurant facilities and equipment are maintained to brand standards through preventive maintenance and timely upgrades.
• Accurately complete forecasting, budgets, and action planning to deliver business results.
• Supporting and executing new company initiatives and track results, ensuring effective rollout and adoption by the team.

Performance Indicators:

o Sales Growth vs Budget.

o Restaurant Profitability.

o Brand Initiatives Executed Success

Ideal Requirements

• Advantageous: Tertiary certification and/or Diploma in supply chain, Hospitality, or related field
• Essential: 3-5 years' management or supervisory experience in a Quick Service Restaurant_ (QSR)_, retail or hospitality environment with proven ability to lead large teams and manage multiple shifts.
• Ability to interpret and act on P&L statements, manage budgets, control labour, food costs, and other controllables
• Proficient with MS Office_ (Word, Excel, PowerPoint, Outlook)_ and comfortable using POS systems and operational reporting tools
• Excellent understanding of CHAMPS, food safety, health & safety compliance, and operational excellence in a high-volume environment.
• Passion for coaching, mentoring, and succession planning to foster growth and leadership within your teams
• Willingness to work shifts, evenings, weekends and public holidays in line with business needs.

Key Personal Inherent Characteristics

• Customer service oriented with ability to cultivate and sustain a "customer-first" culture.
• Leadership and team-building skills with excellent interpersonal and communication abilities.
• Conflict resolution and effective problem-solving skills.
• Results-driven with high accountability and resilience under pressure.
• Operational excellence in fast-paced environments with high attention to detail
• Effective time management, planning, and organizational skills.
• Passion for developing people and fostering a positive team culture.

Details:

Contract Type: Permanent

Application Close: 11 November 2025

Please indicate in your application that you are applying for the above-mentioned position (Job title and Store).

If you have not received a response within one month, your application was most likely unsuccessful.

TradeOn SA reserves the right to withdraw this advertisement and not fill the above-mentioned vacancy at any stage during the recruitment process.

Meeting our employment equity goals will be acknowledged during the recruitment process.

By responding to this advert and sending your cv, cover letter and/or any other documentation, you are consenting to TradeOn processing your personal information as contained in the furnished documents. TradeOn may process your personal information for recruitment purposes for suitable posts that may arise within the organisation. You agree that you have familiarised yourself with South Africa's Protection of Personal Information Act and understand your rights and obligations under this Act

Job Types: Full-time, Permanent

Application Question(s):

• What is your notice period?
• What are your gross salary expectations (before deductions)?
• Do you have management or supervisory experience in a Quick Service Restaurant (QSR), retail or hospitality environment with proven ability to lead large teams and manage multiple shifts?
• Can you interpret and act on P&L statements, manage budgets, control labour, food costs, and other controllables?
• Do you have a passion for coaching, mentoring, and succession planning to foster growth and leadership within your teams? Please elaborate?

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