We are seeking a passionate and experienced Restaurant Manager to oversee the daily operations of our award-winning restaurant. This individual will be responsible for staff leadership, service excellence, maintaining brand standards, and ensuring a world-class guest experience in line with the ethos of the Estate.
Key Responsibilities:
Operational Management
- Prepare and manage weekly shift rosters for waiters and barmen.
- Coordinate the entire restaurant operation during service, including daily cash-ups and smooth shift transitions.
- Prepare daily and weekly operational reports, including staff control, food control, and sales analysis.
- Ensure restaurant ambiance by managing lighting, background music, table setup, service ware quality, and flower arrangements.
- Monitor and maintain property standards (e.g., ice machines, wine fridges, air conditioners) and report maintenance issues immediately.
Guest Experience
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Provide menu and wine recommendations to guests, with a strong focus on storytelling and guest interaction.
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Maintain excellent guest relations, respond promptly to complaints, and engage with online platforms such as TripAdvisor.
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Ensure professional, attentive, and courteous service in line with the highest hospitality standards.
Staff Management & Training
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Manage front-of-house staff, oversee training, ensure adherence to grooming and uniform standards.
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Enforce restaurant policies, supervise performance, and conduct disciplinary actions when necessary.
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Facilitate on-the-job training and ensure all staff understand the brand, menu composition, and wine pairings.
Beverage Program & Wine Stewardship
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Maintain and update wine, beverage, and digestif lists; ensure critical vintage wines are promoted and sold.
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Manage wine cellar appearance and inventory; ensure accurate stock records and timely reorders.
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Conduct staff training on wine knowledge and food pairings.
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Handle corked/spoiled wine returns and process supplier credits.
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Promote off-premises wine sales and meet beverage revenue targets.
Stock Control & Asset Management
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Weekly cutlery count and monthly OE (Operating Equipment) inventory of all department assets.
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Conduct weekly/monthly beverage stock control and inventory management.
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Maintain accurate stock forms and ensure new deliveries are properly recorded and stored.
Administrative & HR Duties
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Respond to emails from Directors, clients, and suppliers within 24 hours.
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Accomplish HR objectives by recruiting, training, scheduling, and disciplining employees.
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Attend all required training courses, management meetings, and safety drills.
Minimum Requirements:
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Matric / Grade 12.
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3–5 years of experience in a senior restaurant or hospitality management role.
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Proven leadership and people management skills.
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Solid wine knowledge; WSET qualification or similar is advantageous.
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Strong understanding of food and beverage operations.
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Computer literate (POS systems, stock control, Excel, email communication).
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Strong attention to detail and ability to work under pressure.
Attributes: