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Results for weekend restaurant jobs in "weekend restaurant jobs" in Cape Town in Cape Town
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Responsibilities:Oversee daily operations of the restaurant, ensuring speed, quality, and cleanlinessLead, train, and motivate a team of front-line staff and shift supervisorsManage stock levels, supplier orders, and inventory controlEnsure compliance with food safety, hygiene, and health regulationsHandle customer queries and resolve complaints with professionalismMonitor sales performance and implement strategies to boost revenuePrepare staff rosters and manage labour costs within budgetRequirements:Minimum 23 years experience in a management role within the QSR/ fast food or hospitality industry3 years GAAP / Micros experienceStrong leadership and people management skillsExcellent communication and problem-solving abilitiesAbility to work flexible hours, including weekends and public holidaysMatric certificate(Hospitality or Business Management qualification is a plus)
https://www.jobplacements.com/Jobs/F/Fast-Food-Manager-1258356-Job-Search-2-3-2026-1-29-49-AM.asp?sid=gumtree
1d
Job Placements
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This is a fast paced café based in the heart of Cape Town in the Western Cape. The successful candidate will be responsible for ensuring smooth store operations, excellent customer service, strong team leadership, and consistent brand standards in a high-volume environment.Candidate Responsibilities:Oversee daily store operations, ensuring efficiency and consistencyManage opening and closing proceduresEnsure compliance with health, safety, and hygiene standardsMaintain high standards of cleanliness, food quality, and presentationRecruit, train, schedule, and manage store staffLead, motivate, and discipline team members where requiredConduct performance management and staff developmentEnsure adequate staffing levels at all timesDeliver exceptional customer service and handle customer queries or complaints professionallyBuild strong relationships with regular customersUphold a positive, welcoming store atmosphereManage stock ordering, receiving, and stock controlMinimise waste and control costsAssist with cash-ups, daily reporting, and basic financial controlsWork within set budgets and operational targetsComplete daily, weekly, and monthly reports as requiredEnsure systems and procedures are followed consistentlyCommunicate effectively with head office and suppliersCore Criteria:Minimum 23 years experience in a café, restaurant, or retail food environmentProven experience in a store or restaurant management roleStrong leadership and people management skillsExcellent communication and customer service abilityGood organisational and problem-solving skillsComputer literacy (POS systems, email, basic admin)Ability to work flexible hours, including weekends and public holidaysThis is a live-out position.
https://www.jobplacements.com/Jobs/S/Store-Manager-1252521-Job-Search-01-16-2026-04-09-38-AM.asp?sid=gumtree
19d
Job Placements
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Our Customer: Our client, a luxury estate just outside Stellenbosch, seeking a Food and Beverage Manager to join their team. Known for its iconic architecture and towering oak trees, the property blends centuries of heritage with a contemporary, laid-back elegance. Their dedication to community upliftment is evident through a range of social and environmental projects that support local people and preserve the natural landscape. Set against a backdrop of breathtaking scenery and thoughtfully curated South African art, this is an opportunity to work in an environment that embodies serenity, purpose, and timeless beauty. Job Description: In this role you will provide strong leadership across all food and beverage outlets, driving high standards of service, commercial performance and team engagement while ensuring efficient, well-controlled operations.Lead and motivate the food and beverage team to deliver consistently high service standardsTake full accountability for restaurant, bar and in-room dining operationsManage day-to-day activities to ensure efficient, well-organised service deliveryDevelop and deliver creative dining and event offerings, maximising stock usage and profitabilityOversee beverage stock processes, ensuring accuracy and compliance with controlsPlan, manage and review operating and capital budgets, maintaining strong financial governanceDrive revenue growth while controlling costs in line with agreed financial targetsMonitor cash handling, inventory, credit processes and debtor management, taking corrective action when neededImplement fair and consistent performance management, fostering accountability and professionalismSupport recruitment, training and staff development in partnership with HR to build high-performing teams Experience Required: Extensive leadership background in Food and Beverage operations, including several years at management levelFormal hospitality qualification preferred, with additional beverage or wine training a plusConfident, hands-on leader with strong communication and people management skillsProven ability to perform in high-volume, fast-moving environmentsFlexible and adaptable, comfortable working varied shifts including weekends and holidaysCreative mindset with a focus on motivating teams and elevating the guest experienceSound knowledge of wines with a genuine interest in beverage trendsExperience in restaurant administration, budgeting and cost controlProfessional, energetic and positive attitude with a strong service focus Benefits and Perks: Competitive Salary?Supportive work environmentProviden
https://www.jobplacements.com/Jobs/F/Food--Beverage-Manager-1258390-Job-Search-2-3-2026-3-29-56-AM.asp?sid=gumtree
1d
Job Placements
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Hoseki Kitchen at Delaire Graff Estate is looking for a Sous Chef to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, menu preparation and ensuring food quality and freshness. Providing meal quality and consistency by following designated recipes.Main responsibilities:Manage and lead the kitchen staff in chef’s absenceProvides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish platingOversees and organizes kitchen stock and ingredientsEnsures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assuranceKeeps cooking stations stocked, especially before and during prime operation hoursTrain and assess staff on the jobManages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concernsSupervises all food preparation and presentation to ensure quality and restaurant standardsWorks with head chef to maintain kitchen organization, staff ability and training opportunitiesAssists head chef with menu creationMonitor and maintain health and safetyMaintain staff and leave rostersEnsure that all CDPs are familiar with the weekly and daily reservations, events and menu requirementsEnsure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperatureMain requirements:Culinary Diploma Preferably +/- 4 years previous in a senior chef roleOwn transport with valid driver’s license Leadership and management skills Able to work in a team Basic computer skills (word, excel, outlook) Exceptional customer-service skills Excellent written & oral communication skills Strong organizational skills Attention to detail Availability to work within opening hours (e.g. evenings, public holidays, weekends)Delaire Graff Estate is an equal opportunity employer.
https://www.jobplacements.com/Jobs/S/Sous-Chef-Hoseki-Restaurant-1253481-Job-Search-01-20-2026-02-00-18-AM.asp?sid=gumtree
15d
Job Placements
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Duties: Support the outlet management in the day-to-day operation; being actively present in the operation and dealing with guests during peak mealtimes.Control and manage the operating equipment store, including the purchasing and issuing of operating equipment to the outlets.Plan and execute Food and Beverage special events and make contributions to promotional ideas to drive revenue and PR throughout the department.Finalize the rosters ensuring sufficient labour is available in line with business levels while actively controlling labour costs.Manage operating costs in accordance with budgetary requirements.Coordinate the training within the department. Requirements: Diploma in Hotel or Food & Beverage ManagementAt least 4 years experience in a 5* HotelAt least 2 years as Junior F&B Manager / F&B Duty ManagerComputer literate with working knowledge of Microsoft Office Outlook, Word and ExcelExperience at operator level of a Point of Sales System (Micros advantageous)Experience at operator level of a Stock Management SystemOpera experienceHighly presentableSolid English verbal and written communication skillsFluent with hospitality language and terminology, particularly food and beverage vocabularyExposure and understanding of restaurant financialsExperience with stock control, stock count and resolving of stock discrepanciesExperience in Service RecoveryAble to work flexible hours, weekends and holidays
https://www.jobplacements.com/Jobs/A/Assistant-FB-Manager-1253557-Job-Search-01-20-2026-04-03-39-AM.asp?sid=gumtree
15d
Job Placements
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Location: StellenboschAbout the RoleWe are seeking a reliable and customer-focused Duty Manager to join our hospitality team in Stellenbosch. The successful candidate will be responsible for overseeing daily operations during assigned shifts, ensuring excellent guest service, efficient staff coordination, and smooth front-of-house operations. This role is ideal for a hands-on leader who thrives in a fast-paced environment and takes pride in delivering exceptional guest experiences.Key ResponsibilitiesShift Leadership: Oversee front-of-house operations during shifts, ensuring smooth and efficient serviceStaff Supervision: Lead, support, and motivate front-of-house staff to maintain high service standards.Customer Experience: Ensure guests receive a warm welcome and address any concerns promptly and professionally.Operational Support: Manage reservations, seating, ticket sales, and public-facing areas as required.Coordination: Work closely with kitchen and support teams to ensure seamless service delivery.Problem-Solving: Handle customer complaints and resolve operational issues effectively.Compliance & Safety: Ensure adherence to health, safety, and company policies at all times.Reporting: Assist with basic administrative tasks, shift reports, and cash-ups.RequirementsPrevious experience in a hospitality, restaurant, or customer-service supervisory role.Strong leadership and communication skills.Ability to remain calm and effective under pressure.Good problem-solving and organizational abilities.Familiarity with POS systems and reservation platforms is an advantage.Flexibility to work shifts, weekends, and public holidays.
https://www.jobplacements.com/Jobs/D/Duty-Manager-1251143-Job-Search-01-13-2026-10-22-43-AM.asp?sid=gumtree
22d
Job Placements
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