Key Responsibilities
Managing the daily restaurant operation, ensuring exceptional guest experiences, smooth service delivery and consistent hospitality standards
Leading, training and mentoring the front-of-house team, conducting service briefings and fostering a professional, accountable team culture
Ensuring seamless coordination between front-of-house and kitchen teams to optimise service flow and operational efficiency
Implementing and maintaining effective systems, procedures and service standards, including stock control, cost awareness, hygiene and safety compliance
Proactively managing guest feedback and resolving concerns to maintain a high level of customer satisfaction
Demonstrating a genuine interest in wine and enhancing the overall food and wine experience through knowledgeable, attentive service
Contributing to the ongoing development and improvement of the restaurant offering
Criteria
Proven experience as a Restaurant Manager, Assistant Restaurant Manager or similar leadership role within an upmarket restaurant, wine estate, boutique hotel or luxury hospitality environment
Strong front-of-house management experience with the ability to lead and motivate a small team
Excellent understanding of restaurant operations, service standards and guest experience management
Kitchen exposure or understanding of kitchen operations will be highly advantageous
Passionate about food, wine and delivering memorable hospitality experiences
Strong problem-solving ability with a proactive and hands-on approach
Excellent communication, organisational and interpersonal skills
Ability to work flexible hospitality hours, including Wednesday to Sunday availability
Own transport essential
Candidates must reside within a reasonable commuting distance of Simondium / Paarl / Franschhoek area, as relocation or lengthy daily commuting arrangements will not be considered