Senior Restaurant Manager

Kendrick Recruitment; Stellenbosch; On-site; ZAR 500 000 - 700 000; Full time

Job summary

A luxury wine farm in Stellenbosch seeks a Senior Restaurant Manager to lead its F&B operations. The ideal candidate will bring at least 5 years' experience in food and beverage management, with a passion for guest service and detailed operational oversight. Responsibilities include managing staff training, financial control, and delivering excellent service across all outlets. This role offers the opportunity to drive both operational excellence and exceptional guest experiences in a high-end hospitality environment.

Qualifications

• Minimum 5 years’ experience in F&B operations in a supervisory role.
• At least 3 years at management level.
• Strong knowledge of wines is essential.

Responsibilities

• Lead the restaurant team to ensure service excellence.
• Oversee daily operations and manage budgets.
• Conduct beverage stock counts and ensure compliance with hygiene standards.

Skills

Leadership

Communication

Operational oversight

Customer service

Team management

Education

Degree/Diploma in Hospitality Management

WSET/CWA certification

Job description

Job Description

Senior Restaurant Manager | Luxury Wine Farm

Kendrick Recruitment is seeking an experienced and dynamic Senior Restaurant Manager to join a luxury wine farm in Stellenbosch. This high-level role is responsible for leading the hotel’s Food & Beverage operations, maximising performance and profitability while delivering exceptional guest experiences.

Purpose: Direct operations within the hotel’s Food & Beverage outlets to create a positive and productive work environment, ensuring superior guest service and compliance with quality, hygiene, and operational standards.

Key Responsibilities:

• Lead the hotel restaurant team with service excellence while maintaining operational standards and driving innovation.
• Maintain overall responsibility for F&B service across restaurants, bars, and room service.
• Oversee daily operations, creating a proactive and engaging environment for team members.
• Plan and execute concepts for group functions and special events, maximising stock utilisation.
• Conduct mid-month and monthly beverage stock counts.
• Prepare and monitor annual Operating, Capex, and OE budgets, ensuring cost control and efficiency.
• Maximise revenue opportunities, monitor cash flow, and oversee stock, credit, and debtors management.
• Apply consistent and effective performance management, providing guidance, feedback, and fostering a culture of discipline.
• Perform HR-related administration, working closely with HR and other support functions to ensure compliance with procedures.
• Champion staff training and development programmes to build high-performance teams.
• Maintain positive working relationships with team members and other operational/support areas.

Knowledge, Skills and Qualities:

• Minimum 5 years’ experience in F&B operations in a supervisory role, with at least 3 years at management level.
• Degree/Diploma in Hospitality Management desirable.
• WSET/CWA certification advantageous.
• Strong interpersonal and communication skills with a hands-on management approach.
• Ability to work under pressure in a fast-paced environment with flexibility for shifting dynamics.
• Creative, innovative thinker with a passion for inspiring teams and exceeding guest expectations.
• Strong knowledge and passion for wines.
• Competent in restaurant administration, financial oversight, and cost control.
• Flexibility to work weekends, public holidays, and long hours as required.
• Vibrant, professional, and service-orientated outlook.

Ideal Candidate: The ideal candidate will have a strong background and focused experience in Food & Beverage operations, rather than having rotated through multiple unrelated departments. A genuine passion for guest service and experience is essential, along with the ability to lead and inspire a team while managing back-of-house operations with exceptional organisational skills. Candidates with prior experience in 5-star hotels, luxury properties, or premium game lodges will be considered, provided they demonstrate excellence and attention to detail.

Key Requirements:

• Proven track record in delivering high standards of service and operational efficiency in upscale restaurants.
• Experience managing high-volume operations in fast-paced, quality-driven settings.
• Minimum of 6 years in a managerial role across at least two recognized high-end restaurants.
• Strong operational oversight, ideally managing multiple outlets including restaurants, bars, in-room dining, and pool service.
• Skilled in HR functions including recruitment, training, team development, and employee relations.
• Competent in inventory control, stock takes, and F&B cost management.
• Highly structured with excellent planning, scheduling, and organisational skills.
• Hands‑on leadership approach, proactive and energetic in operational management.
• Meticulous attention to detail, maintaining high standards of quality and consistency.

This is an outstanding opportunity for a motivated and experienced hospitality professional to lead Food & Beverage operations at a luxury wine farm, driving both operational excellence and exceptional guest experiences.