Restaurant Manager

Wild Dreams Hospitality; Stellenbosch; On-site; ZAR 420,000 - 540,000; Full time

Job summary

Wild Dreams Hospitality in Stellenbosch is seeking a hands-on Restaurant Manager to lead a luxury property’s dining operations. You will partner with the F&B Manager and Head Chef to ensure flawless service, exquisite wine pairing, and a memorable guest experience for discerning patrons.

The ideal candidate brings 2–3 years in luxury 5-star settings, wine expertise, and exceptional communication. You will oversee rosters, budgeting and compliance while maintaining the highest standards of dining

Qualifications

• Grade 12, with a tertiary qualification in Food Services Management or Hospitality preferred.
• 2-3 years’ experience as a Restaurant Manager in a 5-star or luxury environment
• Wine certification or equivalent wine experience
• Fine dining experience in a nationally recognised, award-listed restaurant advantageous
• Excellent written and verbal communication skills, and comfortable engaging with distinguished clientele
• Excellent food and wine knowledge
• Strong attention to detail and excellent planning and organisational skills
• High stress tolerance and the ability to perform under pressure
• Reliable, flexible, adaptable and self-disciplined
• High standards of ethical conduct

Responsibilities

• Coordinate daily operations across the restaurant, in-room dining and pool terrace
• Deliver superior service and maximise guest satisfaction
• Respond promptly and accurately to guest needs and complaints
• Work alongside the Sommelier to compile the wine and beverage lists and recommend wines to guests
• Ensure in-room wine lists are kept up to date
• Recruit, manage and develop staff, including rosters and overtime
• Manage stock purchasing and the stock budget, and operate within budget
• Ensure compliance with sanitation and safety regulations
• This is a live-out position

Skills

Restaurant management

Wine knowledge

Fine dining experience

Communication skills

Education

Grade 12 + hospitality qualification

Job description

This is a hands-on leadership role for a polished luxury operator who is equally at ease guiding a team, managing budgets and talking wine with discerning guests. You will work closely with the Food & Beverage Manager and Head Chef to deliver a guest experience that matches the estate’s reputation.

Core Criteria:

• Grade 12, with a tertiary qualification in Food Services Management or Hospitality preferred
• 2-3 years’ experience as a Restaurant Manager in a 5-star or luxury environment
• Wine certification or equivalent wine experience
• Fine dining experience in a nationally recognised, award-listed restaurant advantageous
• Excellent written and verbal communication skills, and comfortable engaging with distinguished clientele
• Excellent food and wine knowledgeStrong attention to detail and excellent planning and organisational skills
• High stress tolerance and the ability to perform under pressure
• Reliable, flexible, adaptable and self-disciplined
• High standards of ethical conduct

Candidate Responsibilities:

• Coordinate daily operations across the restaurant, in-room dining and pool terrace
• Deliver superior service and maximise guest satisfaction
• Respond promptly and accurately to guest needs and complaints
• Work alongside the Sommelier to compile the wine and beverage lists and recommend wines to guests
• Ensure in-room wine lists are kept up to date
• Recruit, manage and develop staff, including rosters and overtime
• Manage stock purchasing and the stock budget, and operate within budget
• Ensure compliance with sanitation and safety regulations

This is a live-out position