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REQUIREMENTSExperience in the restaurant sector advantageousA pro-active nature with excellent planning and organising capabilitiesAn eye for detail with good customer service skillsExperience in word, excelA friendly, approachable dispositionExperience working in a similar role and knowledge of working in health, safety & hygiene proceduresGood communication skills, written and verbalThe ability to motivate themselves and the team they lead DUTIESManage the efficient daily operation of the restaurant.Oversee the day-to-day running of the restaurant, including opening and closing procedures, staff management, and customer service.Supervise events when required.Manage unit revenue and costs in line with GP targets.Handle general administrative duties, including reporting and completion of forms and check sheets.Implement and maintain systems and operational controls.Serve as the main point of contact for the restaurant.Address customer queries and requests promptly and professionally.Ensure clients report favourable service interactions.Maintain the highest quality service standards and train staff where necessary.Conduct quality control checks on food to ensure it meets standard presentation and quality requirements.Minimise wastage wherever possible.Ensure hygiene, food safety, and quality standards are consistently met.Rectify non-conformances within required timeframes.Ensure all cleaning forms and check sheets are completed and submitted by relevant staff timeously.Ensure all departments are cleaned daily, including the main restaurant area, coffee bar, small kitchen, buffet area, and related equipment (coffee machines, grinders, ice machines, fridges, etc.).Supervise baristas, waiters, and other service staff to ensure high service standards.Monitor and review staff performance at stipulated intervals.Identify, plan, and implement staff training and development needs.Enforce discipline where required, administering verbal and written warnings when applicable.Practice effective communication across all staff levels.Maintain harmonious staff relationships and a positive working environment.Plan and review own activities and responsibilities (self-management).Provide feedback to the Catering Manager and Operations Manager as required.Ensure equipment is cared for, safeguarded, and faults are reported to maintenance promptly.Ensure adherence to standard systems and procedures, maintaining a neat and tidy restaurant environment at all times. Salary: R negotiable dependent on experience Join us on SOCIAL MEDIA or visit ourhttps://www.executiveplacements.com/Jobs/C/Corporate-Restaurant-Manager-1315838-Job-Search-08-05-2026-04-32-55-AM.asp?sid=gumtree

Executive Placements

Bo-Kaap

Restaurant Manager : Boutique Wine Estate

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Purpose of the Role: To manage and oversee all restaurant operations, ensuring exceptional guest experiences, consistent service standards, effective team performance and seamless daily operations within a premium wine estate environment. The ideal candidate will have a strong restaurant management background, excellent guest relations skills, and the operational ability to create structure, consistency and efficiency within a growing hospitality environment.Key ResponsibilitiesManaging the daily restaurant operation, ensuring exceptional guest experiences, smooth service delivery and consistent hospitality standardsLeading, training and mentoring the front-of-house team, conducting service briefings and fostering a professional, accountable team cultureEnsuring seamless coordination between front-of-house and kitchen teams to optimise service flow and operational efficiencyImplementing and maintaining effective systems, procedures and service standards, including stock control, cost awareness, hygiene and safety complianceProactively managing guest feedback and resolving concerns to maintain a high level of customer satisfactionDemonstrating a genuine interest in wine and enhancing the overall food and wine experience through knowledgeable, attentive serviceContributing to the ongoing development and improvement of the restaurant offeringCriteriaProven experience as a Restaurant Manager, Assistant Restaurant Manager or similar leadership role within an upmarket restaurant, wine estate, boutique hotel or luxury hospitality environmentStrong front-of-house management experience with the ability to lead and motivate a small teamExcellent understanding of restaurant operations, service standards and guest experience managementKitchen exposure or understanding of kitchen operations will be highly advantageousPassionate about food, wine and delivering memorable hospitality experiencesStrong problem-solving ability with a proactive and hands-on approachExcellent communication, organisational and interpersonal skillsAbility to work flexible hospitality hours, including Wednesday to Sunday availabilityOwn transport essentialCandidates must reside within a reasonable commuting distance of Simondium / Paarl / Franschhoek area, as relocation or lengthy daily commuting arrangements will not be considered https://www.jobplacements.com/Jobs/R/Restaurant-Manager-Boutique-Wine-Estate-1314175-Job-Search-07-31-2026-00-00-00-AM.asp?sid=gumtree