Franschhoek: Restaurant Manager

Job Overview: The Restaurant Manager at Dream Hotels & Resorts is responsible for overseeing the daily operations of the restaurant and bar at Le-Franschhoek Hotel & Spa. As a key member of our team, you will ensure exceptional service standards in line with our 5-star expectations. We are looking for a dynamic individual with a passion for hospitality, a refined understanding of wines, and a strong knowledge of whiskeys to elevate the guest experience and lead the team with professionalism and flair. Key Responsibilities: Manage and coordinate all restaurant and bar operations, ensuring seamless guest service at all times. Maintain and uphold the highest service and hospitality standards in line with the propertys 5-star positioning. Lead, train, and motivate the restaurant and bar team to deliver exceptional service consistently. Curate and manage the wine list and whiskey offerings, ensuring relevance, quality, and profitability. Provide expert guidance and recommendations to guests on wine and whiskey pairings. Ensure compliance with health and safety regulations, liquor licencing laws, and hygiene standards. Oversee inventory management, cost control, and supplier relationships for bar and restaurant stock. Address and resolve guest concerns and feedback promptly and professionally. Coordinate with kitchen, events, and front office teams to ensure alignment and smooth service delivery. Contribute to menu planning and beverage promotions in collaboration with the Executive Chef. Prepare and present regular operational and financial reports to the General Manager. Key Duties: Oversee the daily operations of the hotel’s fine dining outlets and bars. Ensure world-class service standards and exceptional guest experiences. Recruit, train, and lead a professional, well-groomed service team. Collaborate with the Executive Chef to maintain high-quality food and beverage offerings. Manage inventory, procurement, and supplier relationships for premium products. Monitor financial performance, control costs, and achieve revenue targets. Enforce strict health, safety, and hygiene protocols in line with luxury standards. Handle VIP guests and resolve complaints with discretion and professionalism. Plan and oversee special events, private dining, and seasonal promotions. Align restaurant operations with the hotels brand, values, and guest expectations. Theoretical Knowledge: Matric (Grade 12) is essential; a hospitality or F&B management qualification is advantageous. Minimum 3 years experience in a restaurant or food & beverage management role within a 5-star hotel or luxury boutique setting. Proven bar management experience with strong whiskey knowledge and a deep appreciation of wines. Excellent interpersonal and communication skills with a strong customer orientation. Ability to lead and inspire a team while maintaining a hands-on and service-focused approach. Strong financial acumen, particularly in relation to stock control and cost of sales. Flexible to work shifts, weekends, and public holidays.