Restaurant Manager

iStaff Recruitment; Stellenbosch; On-site; ZAR 420,000 - 600,000; Full time

Job summary

iStaff Recruitment is seeking an experienced F&B Operations Manager to lead and develop the restaurant team in Stellenbosch. The role oversees daily operations, guest service, stock, costs and budgets, and plans events to deliver exceptional hospitality.

The ideal candidate has 5+ years in F&B with management experience, strong wine knowledge, excellent communication and a hands-on, guest-focused approach. Weekend and holiday work is required.

Qualifications

• Matric / Grade 12 essential.
• 5+ years F&B experience, with 3+ years in management.
• Strong restaurant financial and administrative knowledge.
• Passionate and knowledgeable about wine.
• Proven team leadership and development skills.
• Excellent communication and organisational abilities.
• Hands-on, energetic and guest-focused.
• Willing to work 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 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.

Skills

F&B management

Team leadership

Communication

Organisational skills

Guest focus

Wine knowledge

Flexibility with hours

Education

Hospitality Management

Job description

Minimum Requirements

• Matric / Grade 12 essential 5+ years F&B experience, with 3+ years in management Hospitality Management qualification advantageous Strong restaurant financial and administrative knowledge Passionate and knowledgeable about wine Proven team leadership and development skills Excellent communication and organisational abilities Hands-on, energetic and guest-focused 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