Restaurant Manager

iStaff (Pty) Ltd; Stellenbosch; On-site; ZAR 320,000 - 520,000; Full time

Job summary

iStaff (Pty) Ltd in Stellenbosch seeks an experienced Restaurant Manager to lead the kitchen and front-of-house, with a strong focus on service, wine, and guest experience. You will oversee daily operations, budgeting, and staff development to ensure exceptional hospitality.

The role requires 5+ years in F&B with management experience, weekend flexibility, and a hands-on, energetic approach to guest service.

Qualifications

• Matric / Grade 12 is essential.
• 5+ years in F&B with 3+ years in management.
• Hospitality management qualification is advantageous.
• Strong financial and administrative knowledge for restaurant operations.
• Passion for wine and wine knowledge is preferred.
• Proven team leadership and staff development skills.
• Excellent communication and organisational abilities.
• Hands-on, energetic and guest-focused.
• Comfortable with weekends, public holidays and flexible hours.

Responsibilities

• Lead, motivate and develop the restaurant team.
• Oversee daily restaurant operations and guest service.
• Drive service excellence across restaurant, bar, events and other F&B areas.
• Manage stock, costs, revenue, cash-ups and budgets.
• Plan and execute functions, events and special occasions.
• Ensure quality, hygiene, compliance and service standards.
• Coach staff and manage performance and employee relations.

Skills

Team leadership

Hospitality management

Financial acumen

Communication skills

Guest focus

Operations management

Education

Hospitality management qualification

Job description

Minimum Requirements

1. Matric / Grade 12 - essential
2. 5+ years' F&B experience, with 3+ years in management
3. Hospitality Management qualification advantageous
4. Strong restaurant financial and administrative knowledge
5. Passionate and knowledgeable about wine
6. Proven team leadership and development skills
7. Excellent communication and organisational abilities
8. Hands-on, energetic and guest-focused
9. Comfortable working weekends, public holidays and flexible hours

Duties and Responsibilities

• Lead, motivate and develop the restaurant team
• Oversee daily restaurant operations and guest service
• Drive service excellence across restaurant, bar, events and other F&B areas
• Manage stock, costs, revenue, cash-ups and operational budgets
• Plan and execute functions, events and special occasions
• Ensure quality, hygiene, compliance and service standards
• Coach staff and manage performance and employee relations