Area/Location: Franschhoek, Cape Town A renowned luxury hospitality group offering exceptional guest experiences is seeking a Restaurant Supervisor to oversee daily restaurant operations and uphold the highest standards of service. This position supports the Restaurant Manager in all departmental functions and requires strong leadership, excellent communication, and a meticulous eye for detail. Main Responsibilities: Ensure precise execution of opening and closing procedures and completion of daily shift duties Manage table allocations efficiently to maximize guest satisfaction and maintain balance between service stations Ensure guest orders are taken in line with Standard Operating Procedures, promote menu items, and accommodate special requests when possible Coordinate with the Restaurant Manager and Group Operations Manager to ensure menus and wine lists are current Lead pre- and post-service briefings to align team objectives Support staff induction, training, and development according to set standards Assist with departmental projects, goals, and administrative duties Participate in required meetings and training sessions Oversee shift scheduling to ensure sufficient staffing Assist with monthly stock counts and maintain accurate inventory records Report and act promptly on any potential or real hazards Be fully knowledgeable about departmental fire and emergency procedures Enforce hotel regulations and legal compliance to ensure the safety of guests and staff Experience and Skills: Matric Certificate required Wine certificate advantageous Prior supervisory experience in a fine dining, hotel restaurant, or hospitality setting Strong understanding of food and beverage service standards Proficient in restaurant POS systems Preference given to candidates based in Franschhoek and surrounding areas Inherent Requirements: Proven leadership and management capabilities Effective training and coaching skills High attention to detail Strong problem-solving abilities Excellent time management Ability to remain composed under pressure

Job Purpose: To assist in managing the daily operations of the hotel restaurant, ensuring smooth service delivery, exceptional guest experiences, and consistent adherence to hotel standards. The Restaurant Supervisor plays a key role in supervising the front-of-house team, supporting staff development, and upholding brand values and service excellence. Key Responsibilities: Operational Excellence Support the Restaurant Manager in the day-to-day running of the restaurant, ensuring high levels of efficiency and service. Oversee the preparation of dining areas for breakfast, lunch, and dinner service, including setup for hotel guests and external patrons. Coordinate service flow between front-of-house and kitchen to maintain smooth operations. Monitor dining room ambiance, cleanliness, and presentation in line with hotel standards. Guest Experience Greet guests warmly and ensure they feel welcome throughout their dining experience. Handle guest complaints or concerns promptly and professionally, escalating when necessary. Ensure VIP and special guest preferences are met, working closely with Front Office and Reservations teams when needed. Encourage feedback and ensure guest satisfaction scores are consistently high. Team Leadership Supervise and support waitstaff, hosts, and other front-of-house personnel during service. Assist with staff scheduling, training, mentoring, and ongoing performance development. Lead daily briefings and pre-shift meetings to align the team on service standards, bookings, and specials. Uphold grooming, uniform, and conduct standards in accordance with hotel policies. Compliance & Administration Ensure compliance with health and safety, food hygiene, and licensing regulations. Assist in stock control, ordering, and inventory checks for the restaurant. Help with billing, daily cash-ups, and reconciliation using the hotels POS systems. Prepare shift reports and communicate issues or operational feedback to management. Experience & Qualifications: Minimum 23 years experience in a supervisory role within a 4- or 5-star hotel restaurant or similar hospitality environment Hospitality qualification or management training preferred Valid Food Safety and/or liquor license certification Strong knowledge of food & beverage service standards and hotel protocols