<p><strong>Restaurant Manager required for a busy Hotel Restaurant in the Cape Town City Bowl region.</strong></p><p></p><p><strong>Job Purpose</strong></p><p>To lead and manage the restaurant operations to ensure exceptional guest experiences, seamless service delivery, and alignment with the hotels brand, culture, and food & beverage offerings. The Restaurant Manager plays a critical role in team leadership, operational excellence, financial oversight, and fostering a high-performance, guest-centric environment.</p><p><strong>Key Responsibilities</strong></p><ul><li><p>Gain a thorough understanding of the restaurants concept, brand positioning, and F&B offerings.</p></li><li><p>Develop and execute strategies that bring the restaurant vision to life.</p></li><li><p>Clearly communicate the concept and expectations to the team for alignment and buy-in.</p></li><li><p>Ensure all service and operational standards reflect the hotels values and etiquette.</p></li><li><p>Manage the delivery of memorable brand-aligned food experiences, special events, and seasonal promotions.</p></li></ul><ul><li><p>Train, lead, and coach the service team to deliver outstanding guest service.</p><ul><li><p>Conduct training on SOPs, menus, wine service, and operational systems.</p></li><li><p>Foster a respectful, motivated, and high-performing team culture.</p></li><li><p>Provide regular, constructive performance feedback.</p></li><li><p>Conduct daily team briefings and maintain consistent internal communication.</p></li><li><p>Ensure adherence to grooming and uniform standards.</p></li></ul></li></ul><ul><li><p>Oversee the use and accuracy of key operational systems:</p><ul><li><p>Micros Symphony for POS and daily operations reporting.</p></li><li><p>Dineplan for managing bookings, guest communications, and table availability.</p></li><li><p>Timekeeping system for managing attendance and scheduling compliance.</p></li></ul></li><li><p>Liaise with guests to handle bookings, special requests, and bespoke dining experiences.</p></li><li><p>Create and manage detailed function sheets for group reservations and events in coordination with other departments.</p></li></ul><ul><li><p>Lead bi-monthly beverage stock takes (including wine) and ensure accurate reporting.</p></li><li><p>Conduct monthly Operating Equipment (OE) stock takes and reconciliations.</p></li><li><p>Support budgeting processes with operational insights and proposals.</p></li><li><p>Collaborate with the F&B Manager to manage expenses, implement cost control measures, and maintain effective financial processes.</p></li></ul><ul><li><p>Identify and escalate FOH/BOH operational issues to the F&B Manager for timely resolution.</p></li><li><p>Coordinate and document weekly F&B meetings, ensuring follow-up on key action points.</p></li></ul><ul><li><p>Ensure all Health & Safety protocols are consistently practiced.</p></li><li><p>Monitor hygiene, cleanliness, and safety across all FOH operations.</p></li></ul><p> <strong>Core Competencies</strong></p><ul><li><p>Operational Expertise: Deep understanding of restaurant systems, daily operations, and service delivery.</p></li><li><p>Wine Knowledge: Strong knowledge of wine varieties, food pairings, service standards, and cellar practices.</p></li><li><p>Leadership & Team Development: Ability to lead, coach, and inspire a team to perform at their best.</p></li><li><p>Communication Skills: Clear, assertive, and respectful communicator, especially in performance management.</p></li><li><p>Systems Proficiency: Skilled in Micros Symphony, Dineplan, timekeeping, and stock management platforms.</p></li><li><p>Financial Acumen: Experience with budgeting, expense tracking, and cost control.</p></li><li><p>Planning & Organization: Strong organizational skills with a meticulous eye for detail.</p></li><li><p>Guest Focused: Passionate about creating exceptional guest dining experiences.</p></li><li><p>Professionalism: Highly responsible, reliable, and aligned with brand etiquette and culture.</p></li></ul><p><strong>Preferred Qualifications & Experience</strong></p><ul><li><p>35 years experience in a similar leadership role within a high-end or boutique hospitality environment.</p></li><li><p>Formal training or certification in hospitality management or a related field (preferred).</p></li><li><p>Wine service or sommelier training (advantageous).</p></li></ul><p></p>

<p><strong>Restaurant Manager required for a busy Hotel Restaurant in the Cape Town City Bowl region.</strong></p><p><strong>Job Purpose</strong></p><p>To lead and manage the restaurant operations to ensure exceptional guest experiences, seamless service delivery, and alignment with the hotels brand, culture, and food & beverage offerings. The Restaurant Manager plays a critical role in team leadership, operational excellence, financial oversight, and fostering a high-performance, guest-centric environment.</p><p><strong>Key Responsibilities</strong></p><ul><li><p>Gain a thorough understanding of the restaurants concept, brand positioning, and F&B offerings.</p></li><li><p>Develop and execute strategies that bring the restaurant vision to life.</p></li><li><p>Clearly communicate the concept and expectations to the team for alignment and buy-in.</p></li><li><p>Ensure all service and operational standards reflect the hotels values and etiquette.</p></li><li><p>Manage the delivery of memorable brand-aligned food experiences, special events, and seasonal promotions.</p></li></ul><ul><li><p>Train, lead, and coach the service team to deliver outstanding guest service.</p><ul><li><p>Conduct training on SOPs, menus, wine service, and operational systems.</p></li><li><p>Foster a respectful, motivated, and high-performing team culture.</p></li><li><p>Provide regular, constructive performance feedback.</p></li><li><p>Conduct daily team briefings and maintain consistent internal communication.</p></li><li><p>Ensure adherence to grooming and uniform standards.</p></li></ul></li></ul><ul><li><p>Oversee the use and accuracy of key operational systems:</p><ul><li><p>Micros Symphony for POS and daily operations reporting.</p></li><li><p>Dineplan for managing bookings, guest communications, and table availability.</p></li><li><p>Timekeeping system for managing attendance and scheduling compliance.</p></li></ul></li><li><p>Liaise with guests to handle bookings, special requests, and bespoke dining experiences.</p></li><li><p>Create and manage detailed function sheets for group reservations and events in coordination with other departments.</p></li></ul><ul><li><p>Lead bi-monthly beverage stock takes (including wine) and ensure accurate reporting.</p></li><li><p>Conduct monthly Operating Equipment (OE) stock takes and reconciliations.</p></li><li><p>Support budgeting processes with operational insights and proposals.</p></li><li><p>Collaborate with the F&B Manager to manage expenses, implement cost control measures, and maintain effective financial processes.</p></li></ul><ul><li><p>Identify and escalate FOH/BOH operational issues to the F&B Manager for timely resolution.</p></li><li><p>Coordinate and document weekly F&B meetings, ensuring follow-up on key action points.</p></li></ul><ul><li><p>Ensure all Health & Safety protocols are consistently practiced.</p></li><li><p>Monitor hygiene, cleanliness, and safety across all FOH operations.</p></li></ul><p> <strong>Core Competencies</strong></p><ul><li><p>Operational Expertise: Deep understanding of restaurant systems, daily operations, and service delivery.</p></li><li><p>Wine Knowledge: Strong knowledge of wine varieties, food pairings, service standards, and cellar practices.</p></li><li><p>Leadership & Team Development: Ability to lead, coach, and inspire a team to perform at their best.</p></li><li><p>Communication Skills: Clear, assertive, and respectful communicator, especially in performance management.</p></li><li><p>Systems Proficiency: Skilled in Micros Symphony, Dineplan, timekeeping, and stock management platforms.</p></li><li><p>Financial Acumen: Experience with budgeting, expense tracking, and cost control.</p></li><li><p>Planning & Organization: Strong organizational skills with a meticulous eye for detail.</p></li><li><p>Guest Focused: Passionate about creating exceptional guest dining experiences.</p></li><li><p>Professionalism: Highly responsible, reliable, and aligned with brand etiquette and culture.</p></li></ul><p><strong>Preferred Qualifications & Experience</strong></p><ul><li><p>35 years experience in a similar leadership role within a high-end or boutique hospitality environment.</p></li><li><p>Formal training or certification in hospitality management or a related field (preferred).</p></li><li><p>Wine service or sommelier training (advantageous).</p></li></ul><p></p>