205 Hospitality Lead jobs in South Africa

Tomorrowland is de afgelopen jaren geëvolueerd naar een wereld entertainment merk en Media huis en heeft verschillende activiteiten zoals Tomorrowland Winter in Alpe d’Huez (Frankrijk), Tomorrowland Brazilië, One World Radio, One World Artist, Record Label, Tomorrowland Fiction, DJ en producer Tomorrowland Academy, het kleding en accessoires merk Tomorrowland, Tomorrowland Foundation. Binnen festivals, events en leisure willen we ons hospitality aanbod stroomlijnen en verder ontwikkelen.

Wil jij het team van Tomorrowland versterken met jouw hospitality en sales skills? Lees dan zeker verder!

Als hospitality coördinator ben je deel van het Partnerships Team en ben je de schakel tussen onze festivals en de Business2Business & Hospitality klanten. Je onderhoudt de relaties met de bestaande klanten en creëert een netwerk van nieuwe bedrijven en exclusieve klanten om het hospitality bestand verder uit te breiden. Daarnaast optimaliseer en personaliseer je het bestaande hospitality aanbod en onderzoekt nieuwe mogelijkheden op de markt alsook binnen de organisatie.

• Je bent het aanspreekpunt voor onze B2B, Skybox & Table klanten. Je ondersteunt de interne verwerking van bestellingen en zorgt voor een vlotte afhandeling van de bestellingen binnen deze categorie.
• Je bent hospitality eindverantwoordelijk voor alle operationele, sales & financiële zaken.
• Je staat garant voor hoge kwaliteit in service en voorziet duidelijke documentatie omtrent de pakketten die we aanbieden.
• Je onderhoudt bestaande klantenrelaties en gebruikt jouw netwerking skills om nieuwe bedrijven in contact te brengen met het hospitality aanbod van onze festivals.
• Je brengt de nodige B2B agencies wereldwijd in kaart en onderhoudt hiermee de nodige contacten.
• Je spot opportuniteiten binnen de organisatie, creëert concepten en innoveert het aanbod die aan de hoge standaarden van onze klanten beantwoorden.
• Tijdens het festival ben jij de GO TO persoon voor alle vragen.
• Je hebt minstens 5 jaar ervaring in een Hospitality omgeving of een commerciële functie.
• Je bent een netwerker in hart en nieren.
• Je gaat creatief om met het bedenken van opportuniteiten en nieuwe ideeën en kan deze perfect visualiseren in presentatie.
• Je houdt van wat gezonde stress; werken met deadlines geeft jou een boost!
• Je hebt oog voor detail en bent een organisatorisch talent.
• Je houdt ervan om een project van A tot Z te beheren en de centrale schakel te zijn tussen alle partijen die hierin betrokken worden.
• Je krijgt energie van KPI’s en budgetbeheer.
• Je bent proactief en klantgericht aangelegd.

Een bedrijf waar straffe ideeën in een snel tempo gerealiseerd worden.

Een gedreven en menselijk team met een groot hart voor het merk Tomorrowland.

Om in aanmerking te komen voor deze job is het van cruciaal belang dat je kennis hebt van de volgende talen:

• Nederlands; Vlaams

Lezen: C1 Effectieve operationele vaardigheid

Schrijven: C1 Effectieve operationele vaardigheid

Spreken: C1 Effectieve operationele vaardigheid

Minimaal 5 jaar werkervaring in een relevante functie.

Voltijds

Restaurant Manager

Are you passionate about hospitality and ready to lead a dynamic team in a fast-paced environment? We're looking for a Restaurant Manager who thrives on creating exceptional guest experiences and driving operational excellence.

Duties :

• Oversee daily restaurant operations with a focus on quality and efficiency
• Lead, train, and motivate staff to deliver outstanding service
• Manage inventory, budgets, and vendor relationships
• Ensure compliance with health and safety regulations
• Drive customer satisfaction and handle feedback professionally

Requirements :

• Proven experience in restaurant management
• Strong leadership and communication skills
• Ability to multitask and stay calm under pressure
• Passion for food, service, and hospitality
• Knowledge of POS systems and basic financial reporting

Benefits :

• Competitive salary + performance bonuses
• Flexible scheduling
• Staff meals and discounts
• Opportunities for career growth

Hours: We operate from 8am to 4pm (5pm Saturday) seven days of the week. The hours will not be onerous but they will be intense!

How to apply: Please forward details to

We have a great Front of House team but now need a more experienced individual to take much of the day-to-day running of the restaurant and “freeing-up” Matt to concentrate on the growth of the business. This person will need to continue to provide the atmosphere and “buzzy” environment that we get a lot of recognition for.

We have an ever-growing customer base of “regulars” and there will be queues forming out of the door on Fridays, Saturdays, and Sundays. Managing all of the folk is not easy and we need someone that has to absolutely relish the prospect of hard, mentally demanding organisation which, in return, is rewarded with great customer interactions and the satisfaction of running a very high-level business (we will, of course, throw some money in as well….).

You will have been in supervisory roles in hospitality before and not be shy of making decisions, developing strategies, working on back-office projects, and taking control of start/end of day procedures. Ideally, you will have managed an independent restaurant of some kind and have at least 4-5 years of experience.

Don’t forget…you’ll also be working pretty darn hard on the floor as well. If you see yourself sitting down issuing directives to staff, please don’t bother applying. You will find yourself in a close-knit, hard-working team with no stragglers. The environment is great and the kitchen (in our opinion) puts out the best calibre food in the city and we take immense pride in that.

If you have a background that shows you are a hospitality professional and aim to progress in the industry, please contact me for a chat.

Where Style Meets Substance.

Step into a space where art deco elegance, rooftop views, and culinary flair collide. This Restaurant is one of Cape Town’s most iconic urban dining destinations — and we’re looking for a passionate, experienced, service-obsessed leader to take the reins of our restaurant operation.

This is your chance to be part of something special — a space where guests don’t just eat; they celebrate, connect, and create memories.

As Restaurant Manager , you’ll be at the forefront of elevating the guest experience , mentoring an energetic team, and working closely with the Head Chef and owners to shape the next chapter of the restaurants journey. From breakfast buzz to rooftop sundowners, every shift is an opportunity to impress and inspire.

• 10+ years in hospitality , with at least 5 years in a senior management role in a premium or Top 10 dining environment
• A guest-first attitude and calm, confident approach to high-pressure service
• A natural leader and coach , with a hands-on style and eye for detail
• Strong operational acumen – stock control, systems, equipment care, and scheduling
• Outstanding communication skills and emotional intelligence
• Problem-solving finesse and the ability to engage with discerning guests
• A flexible schedule

• Create and maintain a flawless front-of-house experience from open to close
• Lead, train, and motivate the restaurant team to deliver memorable moments
• Work with the Head Chef to ensure a seamless relationship between kitchen and floor
• Assist in driving the restaurant’s reputation, profitability, and performance
• Ensure that every guest feels like a VIP , whether they’re here for brunch or bubbly
• Uphold and exceed service standards in line with the vision for the Restaurant
• Protect our brand – manage systems, oversee assets, and deliver on daily operations

• Be part of one of Cape Town’s most stylish and talked-about dining spaces
• Work with an ambitious, creative team that values collaboration and excellence
• Opportunity to influence and grow in a dynamic, design-led environment
• Competitive package and a culture that celebrates individuality and flair

Sound like your kind of vibe?
Step up, stand out, and let your hospitality journey reach new heights.

Apply now and bring your energy, ideas, and passion to the rooftop.

Stand Out from the Crowd
with our CV Boost Packages!

DeFuniak Springs, FL

Statement of Purpose:

ACCOUNTABILITIES:

Sales and Profits

• Responsible for managing labor costs by evaluating labor needs against projected sales during the shift.
• Responsible for monthly review of budget and P&L. • Builds sales by promoting customer satisfaction.
• Manages costs by monitoring crew prep, production, and procedures execution.
• Tracks waste levels by using established procedures and monitoring crew position procedures.
• Communicates to General Manager or District Manager any problems in sales and profit related to shift management.
• Assists General Manager or District Manager in executing restaurant sales and profits plan as defined.
• Monitors food costs to eliminate waste and theft.

Staffing & Hiring

• Processes crew applications and sets up interviews; checks references.
• Interviews and hires crew to ensure adequate coverage.
• Monitors crew turnover rate and causes; makes recommendations to the General Manager or District Manager.

Quality

• Monitors product quality during shift by talking with customers during walk-throughs and when working off-line.
• Monitors product quality by managing crew performance and providing feedback.
• Takes service times and determines efficiency.
• Trains crew to respond promptly to customer needs.
• Trains crew in customer courtesy.
• Takes corrective action with crew to improve service times.
• Trains crew to solicit feedback to determine customer satisfaction.
• Establishes and communicates daily S.O.S. goals.

Cleanliness

• Trains crew to maintain restaurant cleanliness during shift.
• Follows restaurant cleaning plan.
• Directs crew to correct cleaning deficiencies.

Training

• Trains crew in new products.
• Assists General Manager in training new managers.
• Trains crew using the Crew Orientation and Training process.
• Trains new crew in initial position skills.
• Cross-trains crew as necessary for efficient coverage of positions during shifts.
• Recognizes high-performing crewmembers to General Manager or District Manager.

Controls

• Follows flowcharts to ensure crew is meeting prep and production goals.
• Monitors inventory levels to ensure product availability.
• Maintains security of cash, product and equipment during shifts.
• Follows restaurant priorities established by the General Manager.
• Follows restaurant priorities established by the General Manager.
• Follows restaurant plan set by the General Manager or District Manager.
• Ensures proper execution of standards and procedures when managing shifts.
• Manages shift to Q.S.C. level of 80% or better.
• Takes appropriate action when problems are anticipated or identified.

Policies and Procedures

• Follows procedures outlined in the Operations manual.
• Maintains safe working conditions in restaurant as outlined in company policies and procedures.
• Follows company policy for cash control. • Reports accidents promptly and accurately.
• Follows procedures for resolving operational procedures indicated by Health Department Inspectors.
• Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist.

Administration

• Performs administrative duties as required by the General Manager or District Manager.
• Writes crew schedule to meet plans and objectives of General Manager or District Manager.
• Complies with company standards for crew benefits if applicable.

Maintenance

• Follows Preventative Maintenance Program.
• Trains and monitors crew to maintain equipment.
• Follows procedures for reporting maintenance problems; tracks progress to completion.

Employee Relations

• Uses consistent practices in managing performance problems with crew.
• Manages crew in a manner which maximizes retention.
• Follows grievance process when crew members bring problems to Restaurant Manager’s attention.
• Executes plans to reduce crew turnover. • Provides consistent crew communication.
• Provides priorities and task assignments to crew to accomplish restaurant goals.
• Mentors crew members who express interest in leadership positions.
• Creates/contributes to atmosphere that fosters teamwork and crew member motivation.

Performance Management

• Takes appropriate corrective action in response to performance problems of crew.
• Conducts crew performance reviews on a timely basis.

EMPLOYMENT STANDARDS:

Knowledge

• Wendy's operating systems and procedures.
• Wendy's policies and procedures related to job responsibilities.
• Supervisory practices.
• Interviewing practices.
• Crew orientation and training program.

Education

• College degree or equivalent experience in operations.

Experience

• 1 year of line operations experience in the restaurant industry.
• Must be able to perform all restaurant operations positions/functions

Other

• Must be at least 18 years of age
• General knowledge of state and federal employment laws.
• Ability to quickly become knowledgeable about and able to train others in Wendy’s systems (i.e., WeLearn, etc) and on employee development programs
• The Restaurant Manager job requires standing for long periods of time without a break.
• The Restaurant Manager job requires being able to meet the requirements of all subordinate positions.
• Must possess valid driver’s license.
• Physical inspections of all areas of restaurant
• Ability to work, concentrate and perform duties accurately in a fast paced environment that may involve noise and hot/cold temperatures or other elements.
• Must be able to stand for prolonged periods of time.
• Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling and stooping is involved
• Ability to multi-task while maintaining composure and giving sound advice and direction.
• Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus.
• Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues
• Flexibility to work a 50-hour work week.
• Must be available to report to work promptly and regularly, and to work all day parts and days of the week.
• Must have and maintain ServSafe certification
• Move and inspect all supplies in restaurant

As a leading Wendy’s franchisee company, our commitment to our customers is a simple pledge to do the right thing. We will please our customers by exceeding their expectations with our product quality and flawless execution of service. We will constantly upgrade our facilities, use state of the art technology, and employ a highly trained work force that is focused on delivering world class service. When everyday people sort through all the ‘spin’, there is one quick-service restaurant that is ‘A Cut Above.’ And that’s Wendy’s. We stand for honest and higher-quality food. Every day, we honor Dave Thomas and his legacy by using select, premium ingredients and serving food that’s made fresh with every order.

We are an Asian casual dining store in Stellenbosch looking at rapidly expanding. We need a dedicated and energetic restaurant manager to join us. This is an incredible opportunity for a dedicated and driven person to grow alongside a growing business.

Looking for a systems driven Restaurant manager that has a high attention to detail. Candidate must have experience setting menus, doing costings, managing staff and providing weekly reports to owners.

• Must have own transport
• Must have the same or similar skillset from previous work
• Knowledge with having worked with GAAP or a similar program is a massive bonus
• Must be detail-oriented and systems driven
• Will need to report weekly GP reports and Stock reports
• Would be in charge of weekly orders
• Would be in charge of staff

Mid-Senior level

Full-time

Management and Manufacturing

Requirements:

• Matric Certificate
• Tertiary qualification in Hospitality will be a distinct advantage
• Minimum 5 years’ experience in a fast paced Restaurant environment in Front and Back of House
• Minimum 3 years’ experience in a management role
• Must have POS experience
• Proficient in MS Office
• Fluency in English and Afrikaans
• Valid driver’s license and own transport

Duties and Responsibilities:

• Manage all the financial procedures
• Manage stock levels
• Manage food costs, ensure stipulated cost of sales are achieved
• Ensure budgets are achieved
• Ensure operational standards are implemented in the restaurant
• Comply with all relevant checklists and evaluations
• Manage Staff’s time and attendance
• Manage staff’s performance standards
• Achieve training standards and targets
• Manage recruitment process
• Adherence to company’s disciplinary code and procedures
• Comply with health and safety requirements
• Marketing strategies

• Manage and lead front-of-house operations to ensure smooth service and guest satisfaction
• Drive service excellence and uphold brand standards
• Oversee staff recruitment, training, scheduling, and performance management
• Collaborate with the kitchen and bar teams to ensure seamless communication and operations
• Monitor financials including budgets, stock control, and daily cash-ups
• Ensure health, safety, and hygiene compliance at all times

• Minimum 3 years experience as a Restaurant Manager or General Manager in a high-volume, upmarket restaurant or hospitality venue
• Strong leadership and people management skills
• Excellent communication, problem-solving, and organisational abilities
• Customer-focused with a keen eye for detail and quality
• Solid understanding of restaurant financials, POS systems, and service protocols
• Hospitality or business-related qualification is advantageous