Restaurant Manager

The Restaurant Manager will prepare and cook food to the highest standards, maintain cleanliness and manage, train, and motivate front-of-house and kitchen staff.

This is an on-site role in Stellenbosch, Western Cape. Career progression is actively supported for those who show initiative. You will enjoy modern facilities and the equipment needed to do the job well. The culture is down-to-earth, with a real focus on getting things right. If you tick the boxes below, we want to hear from you.

• Handle guest complaints and feedback professionally, taking immediate corrective action and following up for satisfaction.
• Ensure full compliance with health and safety regulations, food safety standards, fire safety, and liquor licensing.
• Manage, train, and motivate front-of-house and kitchen staff to deliver consistently excellent service exceeding guest expectations.
• Maintain cleanliness, hygiene, and presentation of all areas including dining areas, kitchens, restrooms, and external spaces.
• Prepare and serve a wide range of alcoholic and non-alcoholic beverages according to standard recipes and responsible serving practices.
• Greet guests warmly upon arrival, escort to tables, present menus, and take food and beverage orders accurately.

• Strong leadership and people management skills to motivate a diverse team and maintain morale during busy service periods.
• Flexibility to work shifts including evenings, weekends, and public holidays as the hospitality industry demands.
• A well-groomed and professional appearance reflecting the high standards expected in a premium hospitality environment.
• For bartender roles, comprehensive knowledge of cocktails, wines, spirits, and the responsible service of alcohol.
• For chef positions, formal culinary training and experience in a professional kitchen preparing food for high-volume service.
• A minimum of two to three years of experience in a similar role within a restaurant, hotel, lodge, or events venue.