Job Description

Key Responsibilities: Operational Management

Prepare and manage weekly shift rosters for waiters and barmen. Coordinate the entire restaurant operation during service, including daily cash-ups and smooth shift transitions. Prepare daily and weekly operational reports, including staff control, food control, and sales analysis. Ensure restaurant ambiance by managing lighting, background music, table setup, serviceware quality, and flower arrangements. Monitor and maintain property standards (e.g., ice machines, wine fridges, air conditioners) and report maintenance issues immediately.

Guest Experience

Provide menu and wine recommendations to guests, with a strong focus on storytelling and guest interaction. Maintain excellent guest relations, respond promptly to complaints, and engage with online platforms such as TripAdvisor. Ensure professional, attentive, and courteous service in line with the highest hospitality standards.

Staff Management & Training

Manage front-of-house staff, oversee training, ensure adherence to grooming and uniform standards. Enforce restaurant policies, supervise performance, and conduct disciplinary actions when necessary. Facilitate on-the-job training and ensure all staff understand the brand, menu composition, and wine pairings.

Beverage Program & Wine Stewardship

Maintain and update wine, beverage, and digestif lists; ensure critical vintage wines are promoted and sold. Manage wine cellar appearance and inventory; ensure accurate stock records and timely reorders. Conduct staff training on wine knowledge and food pairings. Handle corked/spoiled wine returns and process supplier credits. Promote off-premises wine sales and meet beverage revenue targets.

Stock Control & Asset Management

Weekly cutlery count and monthly OE (Operating Equipment) inventory of all department assets. Conduct weekly/monthly beverage stock control and inventory management. Maintain accurate stock forms and ensure new deliveries are properly recorded and stored.

Administrative & HR Duties

Respond to emails from Directors, clients, and suppliers within 24 hours. Accomplish HR objectives by recruiting, training, scheduling, and disciplining employees. Attend all required training courses, management meetings, and safety drills.

Minimum Requirements:

Matric / Grade 12. 3-5+ years of experience in a senior restaurant or hospitality management role. Proven leadership and people management skills. Solid wine knowledge; WSET qualification or similar is advantageous. Strong understanding of food and beverage operations. Computer literate (POS systems, stock control, Excel, email communication). Strong attention to detail and ability to work under pressure.

Attributes:

Passion for fine dining and exceptional customer service. Organized, proactive, and solution-driven. Excellent communication and interpersonal skills. Professional appearance and conduct at all times.
Please send your Brief Cover Letter and CV to hr@cavalliestate.com. Should you not receive a response within 5 days, please regard your application as unsucessfull.

Job Types: Full-time, Permanent, Learnership

Pay: R30000,00 - R35000,00 per month

Work Location: In person

Application Deadline: 2025/07/30