About the Role

We are seeking an experienced Restaurant Manager to join our luxury Wine Estate in Franschhoek. As a key member of our F&B team, you will be responsible for supporting the strategic direction and annual plans for the Restaurant, while ensuring exceptional guest experiences and high standards of service.

Key Responsibilities

• Review day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.
• Ensure opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise mise-en-place for each meal period, including preparations for room service orders.
• Greet and assist guests to ensure a warm welcome and exceptional service.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Coordinate with the HOD’s to ensure the wine list and menu are up to date and communicate about daily operations and guest feedback.
• Attend necessary meetings and training courses to stay updated on industry trends and best practices.
• Monitor the performance of the restaurant team members, ensuring compliance with standards and protocols.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Take charge of stock count procedures and ensure timely submission to the stores department.
• Monitor staff punctuality and absenteeism, keeping PRP/ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Be proficient in the Restaurant POS system, responsible for end-of-day procedures, guest settlements, voids, discounts, corrections, cash-up’s and adjustments.
• Report back on monthly expenditure budget during MIS meetings and handle any queries from Finance Department based on revenue / expense results.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Conduct pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.
• Coordinate arrangements for groups with the relevant parties and ensure internal function sheets are prepared and distributed accordingly.
• Report and rectify all potential and real hazards immediately.

Requirements

• Matric Certificate
• Wine certificate course would be beneficial (not essential)
• At least 3 years’ experience in a supervisory role within a fine dining or 5-star Hotel restaurant or hospitality environment
• Excellent knowledge of food and beverage service standards
• Proficiency in using restaurant POS systems
• Attention to detail
• Problem solving abilities
• Ability to work under pressure and good time management skills

Qualifications

• Formal education/certifications: None mentioned

Salary & Benefits

• Salary range: To be discussed (not specified)
• Other benefits: Not specified (no mention of benefits in the original job description)

About the Role

We are seeking an experienced Restaurant Manager to join our luxury Wine Estate in Franschhoek. The successful candidate will be responsible for supporting the F&B service and staff in achieving strategic direction and annual plans for the Restaurant.

Key Responsibilities

• Review day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.
• Ensure opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise mise-en-place for each meal period, including preparations for room service orders.
• Greet and assist guests.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Coordinate with the HOD’s to ensure the wine list and menu are up to date and communicate about daily operations and guest feedback.
• Attend necessary meetings and training courses.
• Monitor the performance of the restaurant team members, ensuring compliance with standards and protocols.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Take charge of stock count procedures and ensure this is submitted to the stores department in a timely manner.
• Monitor staff punctuality and absenteeism, keeping PRP/ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Be proficient in the Restaurant POS system, responsible for end-of-day procedures, guest settlements, voids, discounts, corrections, cash-up’s and adjustments.
• Report back on monthly expenditure budget during MIS meetings and handle any queries from Finance Department based on revenue / expense results.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Conduct pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.
• Coordinate arrangements for groups with the relevant parties and ensure internal function sheets are prepared and distributed accordingly.
• Report and rectify all potential and real hazards immediately.

Requirements

• Matric Certificate
• Wine certificate course would be beneficial (not a requirement)
• At least 3 years’ experience in a supervisory role within a fine dining or 5-star Hotel restaurant or hospitality environment

Qualifications

• Formal education/certifications not specified