General Manager: Hospitality (Stellenbosch)

About the role

Ernie Els Wines is seeking an experienced, commercially‑minded and guest‑focused General Manager: Hospitality to lead and grow its hospitality operation. This senior leadership role balances exceptional guest experiences, operational excellence, people leadership and commercial performance.

Key responsibilities

• Develop and implement the hospitality strategy aligned with the Ernie Els Wines brand and commercial objectives.
• Lead and develop the hospitality management team, fostering a high‑performance, accountable and guest‑focused culture.
• Account for hospitality revenue, profitability and financial performance, including budgeting, forecasting and commercial analysis.
• Manage key commercial drivers such as pricing, average guest spend, labour and food‑and‑beverage costs, operating expenses and margins.
• Provide strategic and operational leadership across visitor experience, food and beverage operations, events, tourism engagement and estate‑facing guest services.
• Collaborate with the Head Chef and Hospitality Manager on food concepts, menu development, pricing and operational performance.
• Ensure consistent operational excellence across all hospitality touchpoints, including service standards, stock control and SOP compliance.
• Identify and implement opportunities to improve revenue growth, profitability, guest journeys, operating efficiencies and service standards.
• Build strong relationships with internal stakeholders, suppliers, contractors, corporate and private clients, tourism partners and other industry stakeholders.

Required profile

• 5–10 years’ experience in the hospitality industry, preferably within a wine estate, restaurant, tourism or premium guest experience environment.
• At least 3 years in a General Manager, Assistant General Manager or comparable senior hospitality leadership role.
• Proven ability to manage teams, budgets, operating standards and deliver outstanding guest experiences.
• Strong experience in financial planning, forecasting, revenue management, cost control and driving profitability.
• Experience working with senior culinary leadership on menu development, pricing and operational performance is advantageous.
• A qualification in Marketing, Business, Economics, Hospitality or equivalent relevant experience; hospitality‑related certifications (e.g., WSET) are a plus.