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2 weeks ago
Job Overview
The Restaurant Manager at Dream Hotels & Resorts is responsible for overseeing the daily operations of the restaurant and bar at Le-Franschhoek Hotel & Spa. As a key member of our team, you will ensure exceptional service standards in line with our 5-star expectations. We are looking for a dynamic individual with a passion for hospitality, a refined understanding of wines, and a strong knowledge of whiskeys to elevate the guest experience and lead the team with professionalism and flair.
Key Responsibilities
- Manage and coordinate all restaurant and bar operations, ensuring seamless guest service at all times.
- Maintain and uphold the highest service and hospitality standards in line with the property's 5-star positioning.
- Lead, train, and motivate the restaurant and bar team to deliver exceptional service consistently.
- Curate and manage the wine list and whiskey offerings, ensuring relevance, quality, and profitability.
- Provide expert guidance and recommendations to guests on wine and whiskey pairings.
- Ensure compliance with health and safety regulations, liquor licencing laws, and hygiene standards.
- Oversee inventory management, cost control, and supplier relationships for bar and restaurant stock.
- Address and resolve guest concerns and feedback promptly and professionally.
- Coordinate with kitchen, events, and front office teams to ensure alignment and smooth service delivery.
- Contribute to menu planning and beverage promotions in collaboration with the Executive Chef.
- Prepare and present regular operational and financial reports to the General Manager.
Key Duties
- Oversee the daily operations of the hotel's fine dining outlets and bars.
- Ensure world-class service standards and exceptional guest experiences.
- Recruit, train, and lead a professional, well-groomed service team.
- Collaborate with the Executive Chef to maintain high-quality food and beverage offerings.
- Manage inventory, procurement, and supplier relationships for premium products.
- Monitor financial performance, control costs, and achieve revenue targets.
- Enforce strict health, safety, and hygiene protocols in line with luxury standards.
- Handle VIP guests and resolve complaints with discretion and professionalism.
- Plan and oversee special events, private dining, and seasonal promotions.
Align restaurant operations with the hotel's brand, values, and guest expectations.
Theoretical Knowledge
- Matric (Grade 12) is essential; a hospitality or F&B management qualification is advantageous.
- Minimum 3 years' experience in a restaurant or food & beverage management role within a 5-star hotel or luxury boutique setting.
- Proven bar management experience with strong whiskey knowledge and a deep appreciation of wines.
- Excellent interpersonal and communication skills with a strong customer orientation.
- Ability to lead and inspire a team while maintaining a hands-on and service-focused approach.
- Strong financial acumen, particularly in relation to stock control and cost of sales.
Flexible to work shifts, weekends, and public holidays.
