Cape Town City Centre: Restaurant General Manager – Prestigious Waterfront Hotel posted by C & G Hospitality Recruitment T/A Hotelrecruiters

About the Role

A prestigious hotel requires an experienced Restaurant General Manager to lead and manage the operations of their fine-dining, contemporary establishment. The successful candidate will be responsible for ensuring exceptional guest experiences, seamless service delivery, and alignment with the hotel’s brand, culture, and food & beverage offerings.

Key Responsibilities

• Gain a thorough understanding of the restaurant’s concept, brand positioning, and F&B offerings.
• Develop and execute strategies that bring the restaurant vision to life.
• Clearly communicate the concept and expectations to the team for alignment and buy-in.
• Ensure all service and operational standards reflect the hotel’s values and etiquette.
• Manage the delivery of memorable brand-aligned food experiences, special events, and seasonal promotions.
• Train, lead, and coach the service team to deliver outstanding guest service.
• Conduct training on SOPs, menus, wine service, and operational systems.
• Foster a respectful, motivated, and high-performing team culture.
• Provide regular, constructive performance feedback.
• Conduct daily team briefings and maintain consistent internal communication.
• Ensure adherence to grooming and uniform standards.
• Oversee the use and accuracy of key operational systems: Micros Symphony (POS), Dineplan (Bookings), and Timekeeping systems.
• Liaise with guests to handle bookings, special requests, and bespoke dining experiences.
• Create and manage detailed function sheets for group reservations and events in coordination with other departments.
• Lead bi-monthly beverage stock takes (including wine) and ensure accurate reporting.
• Conduct monthly Operating Equipment (OE) stock takes and reconciliations.
• Support budgeting processes with operational insights and proposals.
• Collaborate with the F&B Manager to manage expenses and implement cost control measures.
• Identify and escalate FOH/BOH operational issues to the F&B Manager for timely resolution.
• Coordinate and document weekly F&B meetings, ensuring follow-up on key action points.
• Ensure all Health & Safety protocols are consistently practiced and monitor hygiene across FOH operations.

Requirements

• Deep understanding of restaurant systems, daily operations, and service delivery.
• Strong knowledge of wine varieties, food pairings, service standards, and cellar practices.
• Ability to lead, coach, and inspire a team to perform at their best.
• Clear, assertive, and respectful communicator, especially in performance management.
• Skilled in Micros Symphony, Dineplan, timekeeping, and stock management platforms.
• Experience with budgeting, expense tracking, and cost control.
• Strong organizational skills with a meticulous eye for detail.

Qualifications

• Formal training or certification in F&B Management or a related field (preferred).
• Wine service or sommelier training (advantageous).

Salary & Benefits

• Competitive salary commensurate with experience.