Restaurant Manager

Phoenix Recruitment; Stellenbosch; On-site; ZAR 420,000 - 620,000; Full time

Job summary

Phoenix Recruitment seeks a capable Restaurant Manager for a luxury estate near Franschhoek. You will supervise the restaurant team, support F&B service, and drive the strategic direction and annual plans for the restaurant.

You will ensure standards, manage staff development, and coordinate with departments on wine and menu updates, while maintaining exceptional guest service and smooth operations.

Qualifications

• Matric Certificate required.
• Wine certificate course would be beneficial for handling wine service and knowledge.
• At least 3 years in a supervisory role within fine dining or 5-star hospitality.
• Excellent knowledge of food and beverage service standards.
• Proficiency in using restaurant POS systems.
• Attention to detail and problem solving abilities.
• Ability to work under pressure and manage time effectively.

Responsibilities

• Review day sheets and brief servers on guest movements and dietary requirements.
• Ensure opening/closing procedures and daily shift procedures are followed.
• Prepare and supervise mise-en-place for each meal period, including room service.
• Greet guests and assist throughout service.
• Manage table allocations for guest satisfaction across stations.
• Coordinate with HODs on wine, menu updates and daily operations.
• Monitor staff performance and ensure adherence to standards.
• Support staff development and training initiatives.
• Conduct disciplinary discussions with underperforming staff with HR involvement.
• Oversee stock counts and liaise with stores for timely reporting.
• Track staffing levels, ensure adequate coverage, and manage scheduling.
• Utilise POS system for end-of-day procedures, settlements, voids, discounts and adjustments.
• Report monthly expenditures during MIS meetings and respond to Finance queries.

Skills

Attention to detail

Problem solving

Under pressure

Time management

Education

Matric Certificate

Wine certificate course would be beneficial

Tools

POS systems

Job description

Restaurant at a luxury Estate close to Franschhoek is looking for a Restaurant Manager.

The Restaurant Manager supports the F&B service and staff by supervising the Restaurant team to achieve the strategic direction and annual plans for the Restaurant.

Duties

• 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
• 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, 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.

Requirements

• 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