Wine Estate Restaurant Manager - Stellenbosch

Thursday, 3 July, 2025
anonymous    
Helderberg  

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

  • Provide menu and wine recommendations to guests, with a strong focus on storytelling and guest interaction.

  • Maintain excellent guest relations, respond promptly to complaints, and engage with online platforms such as TripAdvisor.

  • Ensure professional, attentive, and courteous service in line with the highest hospitality standards.

Staff Management & Training

  • Manage front-of-house staff, oversee training, ensure adherence to grooming and uniform standards.

  • Enforce restaurant policies, supervise performance, and conduct disciplinary actions when necessary.

  • Facilitate on-the-job training and ensure all staff understand the brand, menu composition, and wine pairings.

Beverage Program & Wine Stewardship

  • Maintain and update wine, beverage, and digestif lists; ensure critical vintage wines are promoted and sold.

  • Manage wine cellar appearance and inventory; ensure accurate stock records and timely reorders.

  • Conduct staff training on wine knowledge and food pairings.

  • Handle corked/spoiled wine returns and process supplier credits.

  • Promote off-premises wine sales and meet beverage revenue targets.

Stock Control & Asset Management

  • Weekly cutlery count and monthly OE (Operating Equipment) inventory of all department assets.

  • Conduct weekly/monthly beverage stock control and inventory management.

  • Maintain accurate stock forms and ensure new deliveries are properly recorded and stored.

Administrative & HR Duties

  • Respond to emails from Directors, clients, and suppliers within 24 hours.

  • Accomplish HR objectives by recruiting, training, scheduling, and disciplining employees.

  • Attend all required training courses, management meetings, and safety drills.

Minimum Requirements:

  • Matric / Grade 12.

  • 3–5 years of experience in a senior restaurant or hospitality management role.

  • Proven leadership and people management skills.

  • Solid wine knowledge; WSET qualification or similar is advantageous.

  • Strong understanding of food and beverage operations.

  • Computer literate (POS systems, stock control, Excel, email communication).

  • Strong attention to detail and ability to work under pressure.

Attributes:

  • Passion for fine dining and exceptional customer service.

  • Organized, proactive, and solution-driven.
  • Excellent communication and interpersonal skills.
  • Professional appearance and conduct at all times.