Restaurant Manager at Helderberg Personnel

Responsibilities include but are not limited to:


Leading and developing the F&B team
Driving daily restaurant operations and service excellence
Planning and executing weddings, functions and events
Implementing and maintaining operational standards
Managing stock control, inventory and ordering
Ensuring health, safety and hygiene compliance
Managing guest relations and resolving challenges
Supporting wine service, sales and staff wine training
Ensuring seamless execution from preparation through to completion


Criteria:


Proven Restaurant Management experience
5-star, boutique estate or premium hospitality experience preferred
Strong leadership and organisational ability
Solid experience in events and functions
Excellent stock control and operational skills
Strong wine knowledge
Hands-on, calm and solutions-focused approach
Fluent in English and Afrikaans
A charming, sincere and professional personality