Job Description

Job Summary
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Restaurant Manager required for a busy Hotel Restaurant in the Cape Town City Bowl region.
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Job Purpose
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To lead and manage the restaurant operations to ensure exceptional guest experiences, seamless service delivery, and alignment with the hotel's brand, culture, and food & beverage offerings. The Restaurant Manager plays a critical role in team leadership, operational excellence, financial oversight, and fostering a high-performance, guest-centric environment.
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Key Responsibilities
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Gain a thorough understanding of the restaurant's concept, brand positioning, and F&B offerings.
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Develop and execute strategies that bring the restaurant vision to life.
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Clearly communicate the concept and expectations to the team for alignment and buy-in.
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Ensure all service and operational standards reflect the hotel's values and etiquette.
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Manage the delivery of memorable brand-aligned food experiences, special events, and seasonal promotions.
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Train, lead, and coach the service team to deliver outstanding guest service.
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Conduct training on SOPs, menus, wine service, and operational systems.
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Foster a respectful, motivated, and high-performing team culture.
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Provide regular, constructive performance feedback.
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Conduct daily team briefings and maintain consistent internal communication.
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Ensure adherence to grooming and uniform standards.
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Oversee the use and accuracy of key operational systems:
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Micros Symphony - for POS and daily operations reporting.
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Dineplan - for managing bookings, guest communications, and table availability.
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Timekeeping system - for managing attendance and scheduling compliance.
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Liaise with guests to handle bookings, special requests, and bespoke dining experiences.
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Create and manage detailed function sheets for group reservations and events in coordination with other departments.
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Lead bi-monthly beverage stock takes (including wine) and ensure accurate reporting.
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Conduct monthly Operating Equipment (OE) stock takes and reconciliations.
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Support budgeting processes with operational insights and proposals.
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Collaborate with the F&B Manager to manage expenses, implement cost control measures, and maintain effective financial processes.
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Identify and escalate FOH/BOH operational issues to the F&B Manager for timely resolution.
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Coordinate and document weekly F&B meetings, ensuring follow-up on key action points.
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Ensure all Health & Safety protocols are consistently practiced.
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Monitor hygiene, cleanliness, and safety across all FOH operations.
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Core Competencies
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Operational Expertise: Deep understanding of restaurant systems, daily operations, and service delivery.
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Wine Knowledge: Strong knowledge of wine varieties, food pairings, service standards, and cellar practices.
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Leadership & Team Development: Ability to lead, coach, and inspire a team to perform at their best.
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Communication Skills: Clear, assertive, and respectful communicator, especially in performance management.
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Systems Proficiency: Skilled in Micros Symphony, Dineplan, timekeeping, and stock management platforms.
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Financial Acumen: Experience with budgeting, expense tracking, and cost control.
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Planning & Organization: Strong organizational skills with a meticulous eye for detail.
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Guest Focused: Passionate about creating exceptional guest dining experiences.
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Professionalism: Highly responsible, reliable, and aligned with brand etiquette and culture.
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Preferred Qualifications & Experience
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3-5 years' experience in a similar leadership role within a high-end or boutique hospitality environment.
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Formal training or certification in hospitality management or a related field (preferred).
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Wine service or sommelier training (advantageous).
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