Restaurant Manager - Events & Wine Service Leader

Helderberg Personnel Cc; Stellenbosch; Sur place; ZAR 230 000 - 320 000; Plein temps

Résumé du poste

Red Ember Recruitment is seeking a Restaurant Manager for a client in Franschhoek, Western Cape. You will supervise the restaurant team to meet strategic goals and drive exceptional guest experiences.

The role focuses on managing service quality, coordinating with the Head Chef/Hotel Manager, and ensuring smooth daily operations across all restaurant stations. Prior leadership in hospitality and a strong customer-service ethic are essential for success.

Qualifications

• Experience leading a restaurant or food & beverage team.
• Ability to supervise service staff and maintain standards.
• Strong Guest service orientation and problem-solving skills.

Responsabilités

• Review daily shift briefings and guest movements.
• Ensure opening/closing procedures are followed and duties completed.
• Oversee mise-en-place and room-service prep for meals.
• Greet guests and assist according to standards.
• Manage table allocations and station coverage for guest satisfaction.
• Coordinate with Head Chef/Hotel Manager on wine list and menus.
• Attend meetings and training programs.
• Monitor staff performance and compliance with standards.
• Support staff development and coaching as needed.
• With HR, address underperformance and retraining outcomes.
• Handle stock counts and submit to stores on time.
• Monitor punctuality and update PRP/ESS systems.
• Ensure shifts are staffed and schedule adjustments as needed.
• Be proficient with POS, process end-of-day procedures and settlements.
• Report monthly budget in MIS meetings and address finance queries.
• Brainstorm ideas for seasonal menus, events, and themes.
• Perform pre- and post-inspections of conference venues.

Connaissances

Hospitality management

Team leadership

Guest service excellence

Description du poste

Red Ember Recruitment is seeking a Restaurant Manager for a client in Franschhoek, Western Cape. You will supervise the restaurant team to meet strategic goals and drive exceptional guest experiences.

The role focuses on managing service quality, coordinating with the Head Chef/Hotel Manager, and ensuring smooth daily operations across all restaurant stations. Prior leadership in hospitality and a strong customer-service ethic are essential for success.