Restaurant Manager

HAZENDAL WINE ESTATE; Stellenbosch; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading culinary establishment in Stellenbosch is seeking an experienced Restaurant Manager to oversee its flagship farm-to-table dining experience. The ideal candidate will lead operations, ensuring exceptional service and compliance with sustainability practices. Responsibilities include managing daily operations, training staff, and collaborating with the culinary team to highlight local sourcing in each dish. This role offers a unique opportunity to promote sustainable dining while delivering luxury hospitality.

Qualifications

• Minimum of 5 years experience in restaurant management.
• Strong understanding of hospitality standards and practices.
• Experience with sustainable and seasonal sourcing.

Responsibilities

• Manage daily operations of the restaurant ensuring service excellence.
• Recruit and mentor front-of-house staff.
• Collaborate with culinary team ensuring dish stories are communicated.

Skills

Leadership

Hospitality Management

Sustainability Awareness

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.

The Restaurant Manager 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

• 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.
• Act as a liaison between the kitchen and farm teams, ensuring seamless coordination of produce, seasonal availability, and menu planning.
• Support eco-conscious dining initiatives, from waste reduction to low-impact service.