Junior Restaurant Manager

The Jordan Restaurant with Marthinus Ferreira located at Jordan Wine Estate in Stellenbosch, is a signature fine-dining restaurant owned and managed by highly acclaimed Chef Marthinus Ferreira.

We offer an opportunity to a skilled, passionate and committed individual to join our exceptional team to assist the Front of House team as a Junior Restaurant Manager.

**Key Performance Areas**:

- **Operational Management**

Oversee day-to-day kitchen and service operations; ensure smooth food preparation, presentation, and timely service.
- **Quality & Hygiene Control**

Monitor food quality, taste, portion control, and presentation standards; enforce hygiene and safety protocols
- **Staff Supervision & Training**

Assist in scheduling, supervising, and mentoring kitchen and front-of-house staff; support training initiatives.
- **Inventory & Cost Control**

Assist with stock ordering, receiving, storage, and rotation; monitor waste and control food costs.
- **Customer Service**

Ensure prompt and professional handling of customer feedback and complaints.
- **Compliance & Health & Safety**

Ensure adherence to food safety regulations, workplace safety standards, and company policies.
- **Menu Support**

Assist in menu planning, seasonal adjustments, and implementation of specials.
- **Reporting & Administration**

Support the preparation of daily/weekly sales, cost, and operational reports.

**Skills Required**:

- Strong organisational and time management skills
- Basic leadership and team coordination skills
- Problem-solving and conflict resolution skills
- Good written and verbal communication
- Numerical ability for stock control and basic costing
- Attention to detail and commitment to quality
- Ability to work under pressure in a fast-paced environment

**Core Competencies**
- **Customer Focus** - Strives for high service standards and customer satisfaction
- **Adaptability** - Able to adjust to changing operational needs
- **Initiative** - Proactive in identifying and resolving operational issues
- **Collaboration** - Works effectively with kitchen, service, and management teams
- **Accountability** - Takes ownership of responsibilities and outcomes
- **Compliance Orientation** - Adheres to regulatory, health, and safety standards

**Qualifications & Knowledge Requirements**

**Minimum Qualifications**:

- Matric / Grade 12
- Diploma or Certificate in Hospitality Management, Culinary Arts, or Food Services (advantageous)

**Experience**:

- 1-3 years’ experience in food service, catering, or hospitality operations
- Experience in a supervisory or shift leader role advantageous

**Knowledge Requirements**:

- Basic knowledge of kitchen operations and food preparation
- Understanding of food safety regulations and principles
- Basic budgeting and cost control principles
- Customer service best practices

**Work Environment**:

- Fast-paced fine dining environment.
- Requires evening, weekend, and holiday shifts.

**Remuneration Details**:
A competitive remuneration package will be offered.

**Start Date**:
Asap

**Consideration**:

- Copy of South African ID or proof of permanent residence
- Updated CV with contactable references
- Tertiary Educational documents
- Professional Written References

**How to apply**:
**Job Type**: Temp to perm
Contract length: 3 months

Pay: R8 000,00 - R10 000,00 per month

Ability to commute/relocate:

- Stellenbosch, Western Cape 7600: Reliably commute or planning to relocate before starting work (required)

Application Question(s):

- Are you a South African Citizen?

Work Location: In person