Assistant Restaurant Manager

SUMMARY:
Position: Assistant Restaurant Manager – Exciting New Restaurant Opening 
Location: V&A Waterfront, Cape Town

POSITION INFO:
A highly organised, well-presented and professional Assistant Restaurant Manager with experience in premium, high-volume hospitality environments. Skilled in supporting the Restaurant Manager with daily operations, leading FOH teams, driving guest experience, and maintaining service excellence. Calm under pressure with strong leadership, exceptional communication skills and a passion for creating memorable dining moments.
Minimum Requirements

• Matric or equivalent
• Minimum 2–3 years supervisory/management experience in a restaurant or hotel
• Valid South African ID (no work permits)
• Strong leadership, coaching and people-management skills
• Excellent food, beverage and service-standards knowledge
• Experience managing high-volume, fast-paced environments
• Confident with POS, cash-ups and stock control
• Ability to resolve guest concerns professionally and efficiently

• Team leadership, training and performance support
• Guest service excellence and service recovery
• Opening/closing procedures and shift management
• POS oversight, cash-ups and financial controls
• Stock control, ordering and supplier coordination
• Floor management and service flow optimisation
• Staff scheduling, briefing and delegation
• Hygiene, safety and compliance monitoring
• Coordination with kitchen, bar and management teams
• Ability to step into the Restaurant Manager role when required

• Assisted in managing daily restaurant operations to ensure smooth service
• Led FOH teams, providing direction, motivation and on-floor coaching
• Handled guest queries, feedback and complaints with professionalism
• Completed cash-ups, shift reports and POS oversight
• Managed stock checks, ordering and supplier communication
• Ensured consistent service standards, venue cleanliness and brand alignment
• Supported recruitment, onboarding and staff performance monitoring
• Acted as second-in-charge during peak periods and manager absence

• Strong leadership with a hands-on, guest-focused approach
• Calm, solution-driven and efficient under pressure
• Excellent communication and interpersonal skills
• Reliable, professional and operations-driven