Restaurant Manager (Succession Pathway) | Uitzicht

Tradeon; Wes-Kaap; On-site; ZAR 350,000 - 520,000; Full time

Job summary

Red Ember Recruitment is seeking a Restaurant Manager for a luxury dining group in Franschhoek, Western Cape. The role focuses on leadership, operational support across restaurant services, and delivering exceptional guest experiences.

The successful candidate will supervise staff, coordinate with the Head Chef and Hotel Manager, and uphold luxury hospitality standards. With strong supervisory and organizational skills, you will manage stock, budget considerations, and daily operations while

Qualifications

• Matric certificate required; wine certificate beneficial.
• Minimum 3 years supervisory experience in fine dining or luxury hospitality.
• Proficiency with restaurant POS systems.
• Excellent knowledge of food and beverage service standards.
• Attention to detail and ability to work under pressure.
• Candidates from Franschhoek and nearby areas preferred.

Responsibilities

• Review the day sheet at shift start and brief servers on guest movements and dietary requirements.
• Ensure opening and closing procedures are followed and daily shift procedures completed.
• Prepare and supervise mise-en-place for each meal period.
• Greet guests and assist according to standards; manage table allocations.
• Coordinate with Head Chef/Hotel Manager to update wine list and menus.
• Monitor staff performance and provide training and development guidance.
• Conduct disciplinary discussions with underperforming staff with HR as needed.
• Oversee stock counts and submit to stores on time.
• Report monthly expenditure to MIS and liaise with Finance on revenue/expenses.
• Assist in brainstorming seasonal menu ideas and events.

Skills

POS systems

F&B service

Staff supervision

Guest service

Time management

Problem solving

Education

Matric certificate

Job description

Restaurant Manager

Red Ember Recruitment is seeking on behalf of our client a Restaurant Manager to join their team based in Franschhoek, Western Cape. The Restaurant Manager will prove leadership and operational support across the restaurant and related food and beverage services. Ensuring exceptional guest experiences, smooth day-to-day operations, and adherence to luxury hospitality standards. As an integral member of the management team, the Restaurant Manager is expected to demonstrate strong supervisory, organizational, and service excellence skills, with in-depth knowledge of restaurant operations, staff development, event coordination, and financial processes.

• Review the day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.
• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
• Greet and assist guests according to standards.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Coordinate with the Head Chef/Hotel Manager/Group Operations Manager to ensure the wine list and menu are up to date and communicate about daily operations and guest feedback.
• Attend necessary meetings and training courses.
• Monitor the performance of the restaurant team members, ensuring compliance with standards and protocols.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results.
• Taking charge of stock count procedures and ensuring this is submitted to the stores department in a timely manner.
• Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Be proficient in the Restaurant POS system, responsible for end-of-day procedures, guest settlements, voids, discounts, corrections, cash-up’s and adjustments.
• Report back on monthly expenditure budget during MIS meetings and handle any queries from Finance Department based on revenue / expense results.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Do pre- and post-inspections of all conference venues, private dinners, braai's and picnic set-ups.
• Co-ordinate arrangements for groups with the relevant parties and ensure internal function sheets are prepared and distributed accordingly.
• Report and rectify all potential and real hazards immediately.

Requirements

• Matric Certificate.
• Wine certificate course would be beneficial.
• 3 years experience in a supervisory role within a fine dining or 5-star Hotel restaurant or hospitality environment.
• Proficiency in using restaurant POS systems.
• Excellent knowledge of food and beverage service standards.
• Attention to detail.
• Problem solving abilities.
• Ability to work under pressure and good time management skills.
• Preference will be given to candidates from Franschhoek and neighboring areas.