Cape Town Region: Food And Beverage Outlet Manager – Hotel – Cape Town posted by Hospitaity Hire SA

Hospitality Hire is seeking an experienced Food & Beverage Outlet Manager to lead the dinner service operation at a luxury hotel. This role is ideal for a hospitality professional with a strong background in 4★ / 5★ hotels or top fine-dining restaurants , who understands refined service, guest engagement, and operational excellence in an evening-focused environment. The successful candidate will be hands-on, service-driven, and confident managing high-end dinner service standards while leading and developing a professional service team. Key Responsibilities Oversee and manage all aspects of evening and dinner service operations Ensure consistently high service standards aligned with luxury and fine-dining expectations Be highly visible on the floor during service, engaging with guests and leading by example Lead, train, and motivate the service team to deliver exceptional guest experiences Manage table allocations, reservations flow, and service pacing during busy dinner periods Handle guest feedback and complaints professionally and efficiently Ensure strict compliance with health, safety, hygiene, and liquor regulations Monitor stock usage, service controls, and cost management within the outlet Work closely with the Executive Chef and kitchen team to ensure seamless service delivery Prepare staff rosters and support performance management within the team Minimum Requirements 3–5 years’ experience as an Outlet Manager, Restaurant Manager, or Senior F&B Supervisor Proven experience in 4★ or 5★ hotels or high-end / fine-dining restaurants (essential) Strong understanding of luxury dinner service standards and etiquette Excellent leadership and people-management skills Confident handling guest interaction in a refined dining environment Strong operational and organisational skills Ability to work evenings, weekends, and public holidays Key Competencies Service excellence and attention to detail Calm, professional leadership under pressure Guest-centric approach Strong communication and team collaboration Commercial awareness and cost control understanding