Restaurant Manager
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Location
In office (Cape Town)
Employment
Full-Time
First seen by Alion on Nov 5, 2026.
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Job Crystal is a South African job and career portal that uses AI to match candidates with vacancies. Job seekers can search jobs across industries, create a profile and apply online, while employers use its recruitment technology to screen applicants and hire faster. The platform targets the South African market and positions itself as a smarter, AI-assisted alternative to traditional job boards.
Job Intro
Restaurant Manager - Cape Town, WC Western Cape
DUTIES & RESPONSIBILITIES, NOT LIMITED TO: Service / Guest Relationships
Monthly Salary: Market related
DUTIES & RESPONSIBILITIES, NOT LIMITED TO: Service / Guest Relationships
- Establishes a rapport with the customer throughout the service in order to gain their loyalty
- Anticipates customers' needs and takes them into account, responds to demands, gathers feedback and opinions on the quality of the service and the food
- Is available at all times to handle complaints when their staff have been unable to resolve them, quickly providing an answer and a solution; informs their superior of disputed cases
- Conveys the image of the hotel and is an ambassador for the hotel brand
- Is excellently presented, must always be smiling, friendly and courteous towards customers, whilst ensuring an efficient service
- Inspects the breakfast buffet and the set-up of the restaurant
- Checks that there are enough team members for the day's work (and organises the schedules in advance according to the week's events)
- Holds briefings: tells his/her team what is on the menu and how the service will be organised
- Coordinates the service with the kitchen and dishwashing
- Carries out systematic inspections of the bar, restaurant and offices, ensures the materials and equipment to be used is all in working order; takes any necessary action to fix or replace material and equipment as soon as possible; prepares the work orders and sends them to the technical department
- Supervises the organisation of the various events at the hotel: seminars, banquets, special events, etc.
- Is responsible for the purchasing office and wine cellar orders for all special event
- Checks requests, monitors and manages stock levels under his/her control
- On a monthly basis, reviews and establishes the stock modifications; actively takes part in end-of-month and annual inventories
- Presents the figures at the briefing (daily management meeting)
- Ensures that the billing procedures are strictly adhered to
- Monitors billing and cash intake, ensures their compliance and accounts for any anomaly
- Monitors offers, gifts and discounts
- Ensures handover to the night shift and monitors the cash register
- Knows the procedures concerning the cash in the register, for which he/she is responsible and that he/she submits to any check at the request of the accounting department. He/she must account for the cash on a daily basis
- Follows the ratios of his/her department for optimising revenue;
- Helps prepare the department budget.
- Plans the staff numbers, creates the time sheet, the catering staff schedules under the supervision of Management, manages the extras
- Distributes the various tasks among the team members, assigns the necessary staff according to the activity of the departments, supervises and monitors the work to ensure it runs smoothly and motivates his/her team
- Applies labour law and Hotel HR procedures
- Fosters the development of staff skills and supports them in their professional growth; is in charge of training his/her staff
- Carries out regular staff evaluations, identifying the areas from improvement and training needs, as well as ensuring that this training is executed
- Ensures the annual evaluation interviews take place and sets goals for staff
- Approves recruitments
- Organises the process of receiving and integrating new staff members
- Develops the motivation and entry of their teams by creating a good working environment
- Ensures that the most qualified person is appointed for a job vacancy - as far as possible, this should be an internal promotion
- Ensures that there is effective communication between restaurant staff and the other departments
- Works in close collaboration with the kitchen. Keeps informed of the special events happening on a daily basis and the needs of each of them
- Is in touch regularly with the heads of department and attends Management committee meetings
- Trains his/her team on sales pitches and ensures they are applied
- Sets monthly/daily goals for his/her team
- Makes sure to obtain positive feedback from customers in the guestbook or online opinion sites
- Actively seeks to optimise his/her department's sales and must promote the other services offered by the hotel when interacting with customers
- Is proactive in generating revenue for the restaurant
- Helps to market the restaurant in the primary zone in collaboration with the sales representative in order to achieve the budgetary objectives
- Carries out systematic inspections of the bar, restaurant and offices, checking for maintenance, repair or renovation requirements and ensures that these are promptly performed
- Ensures that the restaurant premises, as well as the equipment, are spotlessly clean
- Makes sure that the workplace, including the staff changing rooms, are clean
- Ensures that the public places in the vicinity of the restaurant & the bar are kept clean, tidy, maintained
- Guarantees that the products used for maintaining the premises are properly identified and labelled
- Makes sure his/her teams are well presented (uniform, personal hygiene, etc.)
- Applies and ensures the application of the basic health and safety rules
- Is responsible for the security of the people and property in their scope
- Ensures that the entire team work in an environmentally responsible manner: energy savings (lighting, air conditioning settings), proactive in dealing with water leaks, careful not to use excess water, only uses cleaning products selected by the hotel, etc
- Higher education degree, preferably specialised in hospitality and catering;
- 2 to 5 years of proven experience as a Head Waiter, Assistant F&B Manager, or in a catering job;
- Prior experience in managing teams is highly desirable.
- Has fluency in the language of the country as well as English
- Is proficient in using It equipment and the PMS
- Is eloquent
- Excellent presentation
- Sense of hospitality and service
- Has knowledge of the pro-ducts
- Is a good listener, is able to engage in conversation and is receptive
- Dynamic and proactive
- Ability to show foresight
- Is responsible and independent
- Demonstrates team spirit and leadership
- Has self-confidence
- Sense of ethics and exemplary character
- Sales spirit
- Resistance to stress
- Has discipline and is well organised
- Good manager
- Knowledge of the HACCP hygiene standards
Monthly Salary: Market related
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