RESTAURANT MANAGER – FRANSCHHOEK- WESTERN CAPE Permanent

Main Responsibilities
• Coordinate and oversee the daily operations of the restaurant and related service areas
• Deliver superior service while maximizing guest satisfaction
• Respond efficiently and professionally to guest needs and complaints
• Work alongside the Sommelier to compile and maintain the wine and beverage list and
make recommendations to guests
• Ensure wine lists and beverage information in guest areas are kept up to date
• Recruit, train, and manage restaurant staff, including scheduling and overtime
management
• Manage stock purchasing, stock flow, and ensure adherence to stock budgets
• Ensure compliance with all sanitation, health, and safety regulations

Requirements
• Grade 12 (Hospitality or Food Services Management qualification advantageous)
• 2–3 years’ experience as a Restaurant Manager within a 5-star or luxury establishment
• Wine certification or relevant wine service experience advantageous
• Experience within fine dining environments will be beneficial
• Excellent interpersonal and communication skills (written and verbal)
• Comfortable interacting with high-profile and discerning guests
• Strong food and wine knowledge
• High attention to detail
• Ability to perform well under pressure
• Strong planning and organizational skills
• Reliable, adaptable, and self-disciplined
• High standard of professional conduct