Franschhoek: Restaurant Manager – Premium Grill & Steakhouse – Franschhoek posted by HotelJobs

Premium Steakhouse in Franschhoek requires a Restaurant Manager with a strong FOH & BOH Presence. Core Objective: The ideal candidate will be responsible for the complete oversight of daily operations, ensuring strict adherence to service standards, maximizing floor presence during peak service, and maintaining rigorous financial controls. Key Responsibilities 1. Service Leadership & Floor Presence 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. 2. Financial & Operational Accountability 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. 3. Staff Performance & Training 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. 4. Brand & Compliance Maintenance 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. Candidate Requirements Experience: 35 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. Availability: Must be able to work split shifts, weekends, and public holidays as required by the trade.