Assistant Manager for an exciting new project on Church Street

The Assistant Manager is the operational heartbeat of the outlet during daily trading. This role requires a hands-on leader who can seamlessly transition between administrative oversight and active floor leadership. You will be responsible for ensuring uncompromised luxury and upmarket hospitality standards. Acting as the operational bridge between executive management and staff, you will drive retail and floor targets, oversee rigorous inventory control, lead team training, and step into service during peak hours to ensure an immaculate, world-class guest experience.

Key Responsibilities

1. Floor Leadership & Shift Management (45%)

• Active Floor Presence & Accountability: Lead from the front by running shifts, orchestrating the daily floor plan, and proactively managing labor costs by assigning sections based on server strengths and live volume.
• Service Standard Guardian: Maintain the upmarket atmosphere by auditing music levels, lighting, and cleanliness. Ensure premium wine and coffee presentation standards are flawlessly met through regular, real-time quality audits.
• Guest Relations & VIP Management: Build relationships with regular patrons, manage premium guest bookings, and resolve complex guest escalations or service bottlenecks with grace and authority.
• Open/Close & Financial Integrity: Execute secure opening and closing procedures, including detailed point-of-sale (POS) reconciliations, cash ups, variance reporting, and strict building security lock-ups.

2. Staff Training & Performance (20%)

• Structured Skills Development: Own continuous on-the-job training programs. Design and execute weekly micro-training sessions for Wine Ambassadors and Baristas regarding new vintages, menu pairings, and espresso quality control.
• Performance & Accountability Management: Ensure staff maintain a high-energy, unpretentious, yet highly professional tone. Document performance metrics, address structural behaviour issues, and conduct initial disciplinary or corrective coaching.
• Roster & Labour Optimisation: Assist the General Manager with staff scheduling, maintaining optimal server-to-guest ratios (e.g., 1 server per 15–22 guests) while minimizing unnecessary overtime and optimising staff productivity.

3. Stock, Cellar, Supplier Management and Commercial Control (25%)

• Strict Inventory Management: Conduct weekly and monthly stocktakes of premium wines, spirits, specialty coffee beans, and dry goods. Take full ownership of minimizing wastage, investigating shrinkage variances, and managing cost-of-goods-sold (COGS) targets.
• Cellar & Merchandising Ownership: Ensure the wine cellar, storage rooms, and display fridges are meticulously organized, cleaned, and that inventory is rotated correctly (First In, First Out). Maintain visually striking, commercial retail displays that optimize impulse purchasing.
• Equipment Assets Oversight: Monitor the operational health and daily maintenance schedules of premium equipment (high-end espresso machines, grinders, glasswashers, and Coravin systems). Liaise directly with suppliers for preventative maintenance and immediate emergency repairs.

4. Retail & Event Coordination (10%)

• Sales Driving: Keep the team motivated to hit specific targets, such as retail bottle sales, wine flights, or wine club sign-ups.
• Event Support: Coordinate the physical setup, staffing, and smooth execution of limited, private wine tastings, corporate functions, or special pairing events.
  
  

Qualifications & Experience

• Experience: Minimum of 3–4 years of premium hospitality experience, with at least 1.5 to 2 years in a dedicated supervisory, shift-lead, or junior management role within a high-volume, premium wine estate, fine-dining, or luxury boutique setting.
• Beverage Credentials: Formal, non-negotiable wine qualification (e.g., WSET Level 2 with Distinction, Cape Wine Academy Certificate, or equivalent). Proven technical competence in specialty barista coffee operations.
• Systems Proficiency: Confident using modern point-of-sale (POS) systems, inventory management software, and basic administrative tools (MS Excel / Google Sheets).
• Leadership Style: Energetic, fair, and highly organised. Ability to command respect from the team while maintaining an approachable, supportive demeanour.
• Physical & Legal: Ability to lift up to 10 kg (wine cases) and flexibility to work a dynamic rotation of mornings , late nights, weekends, and public holidays.
• Reliable Transportation to and from Stellenbosch Central.
  
  

Core Competencies for Success

• The Operational Fixer: Sees a problem (a backed-up service bar, an unhappy table, or a low stock item) and calmly implements a quick, effective solution without disrupting the room's energy.
• Analytical Eye for Detail: Noticeable obsession with organisation—from ensuring the alignment of lounge furniture to verifying that delicate glassware is polished without streaks.
• Commercial Mindset: Understands how staff behaviour translates to the bottom line, proactively coaching staff on upselling a premium flight or a second carafe.
• Maintain an up-to-date knowledge of the Spier farm, its wines, products and services.  And be able to speak and act confidently as a Spier ambassador.
• Maintain a fair knowledge of the Stellenbosch Wine Producing Region, as well as local the competitor set, products and services.