Restaurant Manager - Wine Estate in Somerset West/Stellenbosch

The Restaurant Manager is responsible for overseeing the overall daily operations of the restaurant, ensuring exceptional guest experience, maintaining high operational standards, and leading the front-of-house team. This role requires strong leadership, excellent communication skills, detailed operational oversight, and an ability to uphold the brand standards at all times.

2. Key Responsibilities

2.1 Operational Management

• Coordinate and manage the entire operation of the restaurant during scheduled shifts.
• Prepare weekly shift rosters for waiters and barmen.
• Ensure smooth cash-up procedures and complete weekly restaurant cash-ups for FM sign-off.
• Prepare end-of-shift and weekly operational reports, including staff control, food control, and sales.
• Maintain ambiance standards including lighting, music, table settings, glassware, dinnerware, and overall atmosphere.
• Ensure all equipment (ice machines, wine fridges, air-conditioning units, etc.) is functioning; report maintenance issues immediately.
• Ensure flowers and table décor meet agreed standards.

2.2 Guest Experience

• Advise guests on menu and wine choices in a professional manner.
• Ensure high levels of guest satisfaction through professional, courteous service.
• Respond promptly to customer complaints and handle guest relations professionally.
• Monitor and respond to online reviews (e.g., TripAdvisor).
• Ensure tables are set to standard and cleaned promptly without rushing guests.

2.3 Staff Management & HR Duties

• Manage, train, and mentor FOH staff; ensure all staff adhere to uniform and professionalism standards.
• Recruit, train, and discipline staff where appropriate.
• Communicate job expectations clearly and enforce policies consistently.
• Provide ongoing on-the-job training to ensure staff competency.
• Organize and oversee shift structures and staffing needs.
• Attend staff meetings, training sessions, and briefings as required.

2.4 Stock & Asset Control

• Maintain accurate stock control and conduct weekly and monthly inventories (cutlery, equipment, beverages, etc.).
• Update stock forms continuously.
• Oversee ordering of supplies and maintain sufficient stock levels.
• Conduct monthly OE counts and ensure departmental assets remain in excellent condition.
• Ensure wine cellar and storage areas are orderly and maintained to impeccable standards.

2.5 Wine and Beverage Oversight

• Maintain and update the wine list and overall beverage list.
• Ensure wines approaching critical age are prioritised for sale.
• Establish sommelier recommendations and ensure pricing is accurate.
• Train service staff and chefs on wine knowledge, wine pairing, and menu pairing.
• Manage weekly/monthly wine stock, returns, corked/spoiled wine credits, and supplier communication.
• Promote wines, digestives, and wine sales (including off-premises sales).
• Work towards achieving monthly revenue targets for wine and beverages.

2.6 Administrative Duties

• Respond to all emails from directors, clients, and suppliers within 24 hours.
• Maintain accurate reporting and filing for audits, stock, and operational requirements.
• Ensure compliance with health, safety, hygiene, and quality control standards.
• Participate in fire or evacuation drills and maintain full familiarity with all emergency procedures.

2.7 Service Standards

• Ensure all food and beverage service adheres to company standards and brand story.
• Ensure correct billing procedures and reconciliation of payments.
• Maintain exceptional customer service standards at every touchpoint.
• Act as a Brand Ambassador and uphold brand identity at all times.

3. Skills, Competencies & Requirements

3. Essential Skills

• Strong leadership and people management skills.
• Excellent communication and customer service skills.
• High attention to detail and ability to maintain premium service standards.
• Strong knowledge of wine, wine pairing, and beverage management.
• Strong organisational and administrative abilities.
• Ability to multitask in a high-pressure environment.
• Strong problem-solving and conflict-resolution skills.

3.2 Qualifications & Experience

• Minimum 3–5 years’ experience in a restaurant management or senior FOH role.
• Wine knowledge or sommelier training beneficial.
• Experience in stock control, cash-ups, and reporting.
• Hospitality management qualification advantageous.