Job Description
About the Role
We are seeking an experienced Restaurant Manager to join our Premium Grill & Steakhouse in Franschhoek. As a key member of our management team, you will be responsible for overseeing daily operations, ensuring strict adherence to service standards, and driving revenue growth through targeted upselling training. If you have a strong passion for delivering exceptional customer experiences and a keen eye for detail, we would love to hear from you.
Key Responsibilities
- Active Floor Management: Maintaining 100% visibility during peak lunch and dinner services to oversee the pace, flow, and table rotations.
- Quality Control: Ensuring every plate meets exact specifications regarding culinary standards, pairings, and presentation before it leaves the pass.
- Guest Relations: Managing high-profile patrons and international tourists, resolving all on-floor complaints immediately to protect the establishment’s reputation.
- Cost Management: Implementing strict controls over food and beverage margins; monitoring portion control and reducing wastage.
- Revenue Generation: Driving “Average Spend per Head” through targeted upselling training for premium menu items and wine pairings.
- Stock Control: Overseeing high-frequency stock counts and managing a high-value cellar, ensuring accurate inventory and vintage rotation.
- Reporting: Delivering daily and weekly administrative reports, including labor cost percentages and revenue vs. budget analysis.
- Skills Development: Running daily pre-shift briefings to communicate specials, targets, and service focus points.
- Performance Management: Monitoring FOH staff (waiters, runners, hosts) and initiating disciplinary action or retraining where standards are not met.
- Scheduling: Crafting staff rosters that balance labor cost-efficiency with the high-volume demands of the local tourism seasons.
- Hygiene & Safety: Enforcing rigorous cleaning schedules to meet or exceed health inspections and safety regulations.
- Liquor Law Compliance: Ensuring all service adheres strictly to South African liquor licensing laws and local bylaws.
- Facility Oversight: Managing the physical state of the premises, including maintenance of kitchen hardware and front-of-house aesthetics.
Requirements
- Experience: 3–5 years in Senior Management within a high-volume, upscale or fine-dining environment.
- Technical Skills: Proficiency in industry-standard POS systems (e.g., Pilot, Micros, or Gaap) and advanced Excel.
- Wine Proficiency: Deep knowledge of Western Cape cultivars and professional wine service standards.
Qualifications
- Formal education/certifications are not specified as a requirement for this role.
Salary & Benefits
- Salary details are not mentioned in the original job description.
How to Apply
Click the green “Go Apply” button below to apply directly online with the employer.
About Catering / hospitality Jobs in Stellenbosch
The catering and hospitality industry is a dynamic sector in Stellenbosch, South Africa, with a growing demand for skilled professionals to cater to the local tourism industry. Typically, job seekers in this field can expect a competitive salary range, although it’s essential to note that salaries vary widely depending on factors such as experience, company size, and industry sector. Generally, salaries in catering and hospitality are on the lower to moderate side compared to other industries.
Common skills required for roles in the catering and hospitality industry include excellent communication and interpersonal skills, attention to detail, ability to multitask, effective time management, customer service skills, and knowledge of food safety and hygiene protocols. Typically, candidates with experience in the industry or relevant vocational training are preferred. Some common certifications, such as a Food and Beverage Management Certificate or a Hospitality Studies degree, can also be advantageous.
The catering and hospitality sector is often found in various industries, including financial services, technology industry, manufacturing sector, hotels, restaurants, and event management companies. These roles may involve working in kitchens, front-of-house staff, management positions, or specialized areas such as events or conferences.
Career development opportunities in the catering and hospitality industry are diverse and varied. With experience and additional training, professionals can move into senior roles, take on leadership positions, or specialize in specific areas of the industry. Common career progression paths include moving from entry-level to supervisory roles, progressing to management positions, or transitioning into related fields such as event planning or food production. Additionally, some professionals choose to pursue further education and training to enhance their skills and expertise.
This information provides general career guidance. Actual salaries and requirements vary by employer.
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