Restaurant Supervisor

Zohorecruit; Stellenbosch; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Red Ember Recruitment is seeking an experienced Restaurant Supervisor for a prestigious hotel in Stellenbosch. You will oversee daily restaurant operations, lead the team, coordinate staff, and ensure top guest service and presentation.

The role requires hospitality qualifications, strong leadership, and the ability to handle guest queries and stock control. You will work closely with the kitchen and hotel departments to uphold standards.

Qualifications

• Hospitality qualification from an accredited institution (NQF 5).
• Matric certificate required.
• At least one year experience as a Restaurant Supervisor.

Responsibilities

• Oversee the daily restaurant operations and ensure smooth service.
• Lead and support the restaurant team to maintain high service standards.
• Coordinate staff shifts and staffing levels during service.
• Manage guest queries, feedback and complaints with professional resolution.
• Monitor stock and conduct monthly stock takes for accuracy.
• Oversee food, wine and beverage service quality and presentation.
• Ensure the restaurant is prepared and presented to hotel standards.
• Assist with training and onboarding of staff.
• Collaborate with kitchen and other departments for smooth operations.

Skills

Leadership

Guest service

Communication

Stock control

Food knowledge

Beverage knowledge

Barista basics

Team supervision

Education

Hospitality qualification (NQF5)

Matric

Job description

Red Ember Recruitment (PTY) Ltd | Permanent

Restaurant Supervisor

Stellenbosch, South Africa | Posted on 02/10/2026

Red Ember Recruitment is currently seeking an experienced and service-driven Restaurant Supervisor to join a prestigious hotel environment in Stellenbosch. The successful candidate will be responsible for overseeing the day-to-day restaurant operations, leading and supporting the restaurant team, and ensuring consistently high standards of guest service.

The ideal candidate will have a strong hospitality background, excellent leadership and communication skills, and a hands-on approach to restaurant operations. This role requires someone who is confident managing a team, coordinating service, handling guest queries, managing stock and supporting food, wine and beverage service while maintaining the hotel’s standards and values.

• Oversee the daily operations of the restaurant, ensuring smooth and efficient service.
• Lead, supervise, motivate and support the restaurant team to achieve high service standards.
• Coordinate staff shifts, allocate duties and ensure adequate staffing levels during service.
• Ensure consistent and exceptional guest service in line with the hotel’s standards and values.
• Monitor the restaurant floor and assist staff during busy service periods where required.
• Handle guest queries, feedback and complaints professionally and ensure appropriate resolution.
• Manage restaurant stock levels and conduct monthly stock takes, ensuring accurate stock control.
• Monitor food, wine and beverage service to ensure quality, presentation and service standards are maintained.
• Ensure that the restaurant is correctly prepared and presented before, during and after service.
• Assist with the training, development and onboarding of restaurant staff.
• Ensure staff adhere to company policies, procedures, hygiene requirements and service standards.
• Work closely with the kitchen and other hotel departments to ensure effective communication and smooth operations.
• Monitor service quality and identify opportunities to improve the overall guest experience.
• Assist with maintaining cost controls and minimising wastage and stock losses.
• Ensure the restaurant is clean, organised and maintained to the required hotel standards.
• Support the Restaurant Manager with daily administration, operational requirements and other duties as required.

Requirements

• Hospitality Qualification from an accredited academic institution level NQF 5.
  
• Matric.
  
• Minimum one year experience as a Restaura.nt Supervisor.
  
• Must be able to handle guest complaints and make decisions.
  
• Must be able to work shifts (late & early) and weekends.
  
• Good knowledge of food; wine and waiter skills.
  
• Basic Barista skills are required.
  
• Ability to control stock and perform monthly stock take.
  
• Strong communication skills and telephone etiquette.