Front-of-House Manager

3 days ago

Cape Town, Western Cape, South Africa Time Personnel Full time R150 000 - R300 000 per year
Job Overview
  • Application Deadline: 30 December 2025
  • Job Location: Cape Town, Western Cape
  • Job Title: Front-of-House Manager
  • Education Level: Certificate
  • Job Level: Management
  • Minimum Experience: 5- 7 Years
Front-of-House Manager required in Cape Town.

Do you have a track record of managing high-end restaurants and delivering exceptional experiences to corporate clientele?

Our client, located in the heart of the CBD, is seeking an energetic and hands-on Front-of-House Manager with impeccable attention to detail and a genuine passion for elevated service.

In this role, you'll lead a skilled team, curate premium dining experiences, and thrive in a prestigious, fast-paced environment. This is an outstanding opportunity to advance your career and make a meaningful impact.

Requirements:

  • Experience in the restaurant sector advantageous
  • A pro-active nature with excellent planning and organising capabilities
  • An eye for detail with good customer service skills
  • Experience in word, excel
  • A friendly, approachable disposition
  • Experience working in a similar role and knowledge of working in health, safety & hygiene procedures
  • Good communication skills, written and verbal
  • The ability to motivate themselves and the team they lead

Duties and Responsibilities:

  • Manage the efficient daily operation of the restaurant.
  • Oversee the day-to-day running of the restaurant, including opening and closing procedures, staff management, and customer service.
  • Supervise events when required.
  • Manage unit revenue and costs in line with GP targets.
  • Handle general administrative duties, including reporting and completion of forms and check sheets.
  • Implement and maintain systems and operational controls.
  • Serve as the main point of contact for the restaurant.
  • Address customer queries and requests promptly and professionally.
  • Ensure clients report favourable service interactions.
  • Maintain the highest quality service standards and train staff where necessary.
  • Conduct quality control checks on food to ensure it meets standard presentation and quality requirements.
  • Minimise wastage wherever possible.
  • Ensure hygiene, food safety, and quality standards are consistently met.
  • Rectify non-conformances within required timeframes.
  • Ensure all cleaning forms and check sheets are completed and submitted by relevant staff timeously.
  • Ensure all departments are cleaned daily, including the main restaurant area, coffee bar, small kitchen, buffet area, and related equipment (coffee machines, grinders, ice machines, fridges, etc.).
  • Supervise baristas, waiters, and other service staff to ensure high service standards.
  • Monitor and review staff performance at stipulated intervals.
  • Identify, plan, and implement staff training and development needs.
  • Enforce discipline where required, administering verbal and written warnings when applicable.
  • Practice effective communication across all staff levels.
  • Maintain harmonious staff relationships and a positive working environment.
  • Plan and review own activities and responsibilities (self-management).
  • Provide feedback to the Catering Manager and Operations Manager as required.
  • Ensure equipment is cared for, safeguarded, and faults are reported to maintenance promptly.
  • Ensure adherence to standard systems and procedures, maintaining a neat and tidy restaurant environment at all times.

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