Restaurant Manager

About the role

The Restaurant Manager will lead the daily operations of a fine‑dining outlet, ensuring seamless service, guest satisfaction and adherence to brand standards. This role combines hands‑on supervision with strategic coordination with the kitchen, hotel management and finance teams.

Key responsibilities

• Review daily shift sheets, brief staff on guest movements, special occasions and dietary requirements.
• Oversee opening and closing procedures, mise‑en‑place preparation and room‑service orders.
• Allocate tables efficiently and manage guest flow across restaurant stations.
• Coordinate with Head Chef and Group Operations to keep menus and wine lists current.
• Monitor team performance, conduct coaching, and, when necessary, disciplinary discussions.
• Handle stock counts, submit reports to stores, and maintain punctuality and absenteeism records.
• Operate the restaurant POS system, manage end‑of‑day cash‑up, settlements and adjustments.
• Report monthly expenditure, support budgeting meetings and address finance queries.
• Assist in developing seasonal menus, events and special concepts.
• Conduct pre‑ and post‑inspections of conference venues, private dinners and other function setups.

Required profile

• Minimum 3 years supervisory experience in a fine‑dining or 5‑star hotel restaurant.
• Strong knowledge of food and beverage service standards.
• Matric Certificate; a wine‑certificate is advantageous.
• Excellent attention to detail, problem‑solving ability and time‑management skills.
• Ability to work under pressure in a fast‑paced environment.
• Preference given to candidates residing in Franschhoek or nearby areas.

Required skills

• Proficiency with restaurant POS systems.