Skyfall is a premium dining venue with a zero-compromise attitude toward excellence. The Restaurant Manager is the custodian of standards, service flow, guest experience and team performance. This role ensures that Skyfall operates like a precision instrument--disciplined, elegant, and flawlessly consistent.
2. KEY RESPONSIBILITIES
A. Guest Experience & Service Excellence
Ensure Skyfall delivers a
consistent 5-star premium dining experience
.
Personally welcome and bid farewell to guests with warmth, professionalism and polished etiquette.
Manage guest flow, seating rotation, cover control and ambience (music, table layout, lighting, temperature).
Resolve guest concerns on the floor--immediately, professionally, and with accountability.
Implement and enforce
service etiquette standards
: serve from the right, clear from the left, synchronized service, plate-carrying standards, tray use, uniform compliance, grooming.
Review and respond to guest feedback daily--Google, TripAdvisor, Dineplan, internal logs.
B. Leadership, Training & Staff Management
Lead, motivate and discipline the Skyfall service ambassadors, bartenders, hosts and runners.
Conduct
daily pre-service briefings
--menu updates, 86'd items, wine notes, service sequences, daily targets.
Train all FOH staff to Skyfall premium standard; audit weekly using checklists.
Upskill staff in wine, whisky, cocktail knowledge and food descriptions.
Enforce punctuality, grooming, uniform standards; send staff home if not compliant.
Handle conflict resolution, performance issues and disciplinary action in line with Brahmanhills policy.
C. Operational Management
Oversee daily opening & closing procedures (checklists, station setup, float checks).
Manage reservations, floor plans and VIP bookings.
Ensure cutlery, crockery, glassware and linen meet premium quality standards.
Monitor pace of service from kitchen to table; coordinate closely with Chefs Gareth & Janae.
Maintain pristine restaurant hygiene, safety and overall readiness for service and inspections.
Oversee wine cellar organisation with 100% counting accuracy.
D. Financial & Administrative Control
Achieve targeted revenue, upselling goals and beverage GP.
Manage daily cash-ups, floats, voids, comps, discounts and POS accuracy.
Track stock consumption; reduce wastage and theft through tight controls.
Submit daily, weekly and monthly reports to Ludwig Williams (covers, revenue, feedback, staff performance).
Ensure menus, wine lists and beverage lists are updated and accurate.
E. Communication & Coordination
Maintain clear communication with F&B Operations Manager, Executive Chefs, events team and housekeeping.
Attend all management meetings; deliver updates on operations, training and service issues.
Implement standardized communication scripts when speaking to guests.
Ensure seamless coordination for special events, wine dinners and corporate functions.
3. STANDARDS & COMPLIANCE
Keep Skyfall fully ready for grading council audits at any time.
Ensure strict compliance with health & safety, hygiene regulations and Brahmanhills SOPs.
Uphold zero-tolerance policies: theft, absenteeism, misconduct and uniform breaches.
4. REQUIRED SKILLS & COMPETENCIES
Elite-level service standards and understanding of fine dining.
Strong wine, whisky and food knowledge.
Leadership presence that commands respect on the floor.
Excellent problem-solving and guest diplomacy skills.
High emotional intelligence with firm but fair management style.
Exceptional communication and time-management skills.
Ability to train others and maintain discipline without fear or favour.
5. EXPERIENCE & QUALIFICATIONS
3-5 years fine-dining management experience (mandatory).
Hospitality management qualification (preferred).
Strong knowledge of wine service, mixology basics, food pairings.
Proven track record of leading high-performance teams.
Past experience in hotel environments is advantageous.
6. PERFORMANCE INDICATORS
Guest satisfaction scores (Google, TripAdvisor, Dineplan).
Staff discipline, grooming and performance.
Revenue targets and GP consistency.
Stock accuracy and wastage control.
Quality of service sequences and table turnaround.
Cleanliness, readiness and compliance with standards.
Smooth execution of VIP experiences and special events.
7. WORKING CONDITIONS
Full-time, including nights, weekends and holidays.
High-pressure, premium service environment.
Requires hands-on leadership--manager must be on the floor, not in the office.
Job Type: Full-time
Pay: R20000,00 - R24000,00 per month
Work Location: In person
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