Award-Winning Estate Restaurant General Manager for Stellenbosch / Somerset West

This multi-award-winning Fine Dining Restaurant in the leafy suburbs on the Stellenbosch side of Somerset West offers a unique infusion of contemporary cuisine, fine dining international gourmet dishes with South African favourites. Open 6 days a week from 12H00 till 22H00, the daytime trade is more relaxed with a focus on wine tasting and menu sampling while evenings are a more formal affair with intimate 5 or 8 course set menu dinners with a uniquely romantic ambiance.

ProStaffSelect are in search of a highly polished and professional RESTAURANT GENERAL MANAGER to handle daily operations, oversee staff and control both front of house and terrace service in terms of quality of food, wine pairing recommendations and guest relations.

REQUIREMENTS:

• At least 2 - 5 years senior management experience within Top Rated Restaurants, 5* Hotels & Wine Estates.
• Strong leadership, financial literacy, problem-solving, and communication abilities.
• Highly proficient in Point of Sale and Back of House software as well as Excel, Word and Office.
• Proven success and abilities in planning, organising and staff management.
• Passion for FOOD and knowledge of WINES, Artisan COFFEE and 5* service standards.
• Experience in procurement / sourcing and hiring of staff and equipment.
• Good people skills, resourceful thinker & innovative worker.

MORE INFO:

• Permanent appointment / position with incentives.
• We require candidates who are HIGHLY ORGANIZED, DRIVEN and MOTIVATED.
• Bubbly and outgoing personality.
• Able to deal with the head chef and kitchen team and liaise with all staff.
• Effective in overseeing ordering, menu suggestions, coordinating of small group functions and daily communication with various suppliers, wine makers, industry partners etc.

RESPONSIBILITIES:

• Operations: Oversee daily FOH and BOH service flow, maintain safety standards, and enforce health regulations.
• Staff Leadership: Recruit, train, schedule, and mentor employees to build a positive culture and reduce turnover.
• Financial Control: Manage the operating budget, monitor labor and food costs, and review profit and loss (P&L) statements.
• Guest Relations: Monitor service quality, engage with diners, and resolve complaints quickly.
• Inventory: Oversee stock levels, place orders with suppliers, and minimize kitchen waste.

R40 000 - R45 000 depending on skill & experience

Send your CV directly to: gavin@psselect.co.za