skyfall restaurant manager

SKYFALL RESTAURANT MANAGER

Job Description – Brahmanhills Hotel & Spa

Department: Food & Beverage

Reports to: Food & Beverage Operations Manager(Ludwig Williams)

Location: Skyfall Premium Restaurant & Wine Cellar

1. POSITION PURPOSE

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: R20 000,00 - R24 000,00 per month

Work Location: In person