Restaurant Manager | V&A Waterfront, Cape Town

Career Growth Hospitality Recruitment & Training; Cape Town; On-site; ZAR 320,000 - 460,000; Full time

Job summary

Career Growth Hospitality Recruitment & Training is seeking an experienced Restaurant Manager for a refined dining venue in Cape Town's V&A Waterfront. You will lead a team, ensure attentive service, and keep daily operations running smoothly in a high-volume setting.

The role requires hospitality experience, strong leadership, and a proven track record in managing restaurant operations, with emphasis on guest satisfaction and cost control.

Qualifications

• Previous experience in restaurant management and hospitality.
• The ability to lead, train and manage a team.
• Strong guest service and complaint-handling skills.
• Experience with staff scheduling, purchasing and cost control.
• A practical understanding of food quality and safety standards.
• Willingness to work rostered shifts covering lunch and dinner service.

Responsibilities

• Supervise daily shifts, overseeing front-of-house and back-of-house operations.
• Recruit, interview and train staff to follow restaurant procedures.
• Maintain food quality and safety standards.
• Gather guest feedback, handle complaints and ensure guests have a positive experience.
• Prepare staff schedules, track working hours and record payroll information.
• Order food, linen and other supplies within agreed budgets.
• Monitor operational costs and identify ways to reduce waste.
• Assess staff performance and address areas needing improvement through retraining or disciplinary procedures.

Skills

Team leadership

Guest service

Staff scheduling

Cost control

Food safety

Communication

Job description

We are recruiting an experienced Restaurant Manager for a restaurant offering refined dining in Cape Town's V&A Waterfront.

This role suits someone who enjoys leading a team, delivering attentive service and keeping daily restaurant operations running smoothly. Previous hospitality experience and experience managing restaurant operations are essential.

Key responsibilities

• Supervise daily shifts, overseeing front-of-house and back-of-house operations.

• Recruit, interview and train staff to follow restaurant procedures.

• Maintain food quality and safety standards.

• Gather guest feedback, handle complaints and ensure guests have a positive experience.

• Prepare staff schedules, track working hours and record payroll information.

• Order food, linen and other supplies within agreed budgets.

• Monitor operational costs and identify ways to reduce waste.

• Assess staff performance and address areas needing improvement through retraining or disciplinary procedures.

What you will bring

• Previous experience in restaurant management and hospitality.

• The ability to lead, train and manage a team.

• Strong guest service and complaint-handling skills.

• Experience with staff scheduling, purchasing and cost control.

• A practical understanding of food quality and safety standards.

• Willingness to work rostered shifts covering lunch and dinner service.

Working arrangements

The restaurant operates lunch and dinner services. Lunch starts at 12:00, with the latest seating at 14:30. Dinner starts at 17:30, with the latest seating at 21:00.

The current management roster provides two days off, depending on business volume.