Stellenbosch: Senior Restaurant Manager

Duties: Leadership & Operations: Manage daily operations of the estates flagship farm-to-table restaurant, ensuring smooth service and operational efficiency. Recruit, train, and mentor front-of-house staff to deliver warm, knowledgeable, and polished service. Maintain the highest standards of hygiene, service etiquette, and guest interaction in line with luxury hospitality expectations. Collaborate with the culinary team to ensure the story of each dish its ingredients, origin, and preparation is communicated with authenticity and enthusiasm by the service team. Sustainability & Sourcing Integration: Align with the Estates commitment to sustainability by championing seasonal menus, ethical sourcing, and local supplier partnerships. Act as a liaison between the kitchen and farm teams, ensuring seamless coordination of produce, seasonal availability and menu planning. Requirements: Matric Certificate A formal hospitality qualification At least 3 years experience in a supervisory / management role within a high end restaurant or 5* Hotel restaurant or hospitality environment. Excellent knowledge of food and beverage service standards. Proficiency in using restaurant POS systems. Attention to detail Problem solving abilities Ability to work under pressure and good time management skills