Restaurant Manager

SUMMARY:
Our Client is looking for a Restaurant Manager to join their team.

POSITION INFO:
Location: Stellenbosch

About

A luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals.
The Restaurant Manager supports Food and Beverage service and staff by supervising the restaurant team to achieve strategic direction and annual restaurant plans.

Main Responsibilities:

• Review the day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.
• Ensure opening and closing procedures are followed precisely and that daily shift procedures are completed.
• Prepare and supervise mise-en-place for each meal period, including room service orders.
• Greet and assist guests according to established service standards.
• Manage table allocations efficiently, ensuring guest satisfaction and balanced distribution across restaurant stations.
• Coordinate with the Head Chef, Hotel Manager, and Group Operations Manager to ensure menus and wine lists are up to date and communicate daily operations and guest feedback.
• Attend meetings and training courses as required.
• Monitor performance of restaurant team members, ensuring compliance with standards and protocols.
• Continuously assess and support staff development, identifying training and improvement areas.
• In collaboration with Human Resources, conduct disciplinary discussions with underperforming team members where retraining and coaching have not achieved desired results.
• Oversee stock count procedures and ensure timely submission to the stores department.
• Monitor staff punctuality and absenteeism and maintain accurate records on PRP/ESS systems.
• Ensure shifts are adequately staffed and assist with shift scheduling when necessary.
• Operate restaurant POS systems and manage end-of-day procedures, including guest settlements, voids, discounts, corrections, cash-ups, and adjustments.
• Report on monthly expenditure budgets during MIS meetings and address Finance Department queries related to revenue and expenses.
• Contribute to new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Conduct pre- and post-inspections of conference venues, private dinners, braais, and picnic setups.
• Coordinate arrangements for group bookings and ensure internal function sheets are prepared and distributed accordingly.
• Report and address all potential and actual hazards immediately.

• 3 years’ experience in a supervisory role within a fine dining or 5-star hotel restaurant or hospitality environment
• Excellent knowledge of food and beverage service standards
• Proficiency in restaurant POS systems

• Matric Certificate
• Wine course certification advantageous
• Strong attention to detail
• Problem-solving abilities
• Ability to work under pressure with strong time management skills
• Preference given to candidates from Franschhoek and neighbouring areas