142 Luxury Restaurant jobs in South Africa

Job Title: Restaurant Manager

Location: Stellenbosch, Western Cape (Relais & Châteaux Property)

About Us: We are a 5-star, luxury wine estate nestled just outside Stellenbosch, recognised as a Relais & Châteaux property. Our contemporary restaurant emphasises quality and provenance, offering exceptional dining experiences. Join us and be part of a team dedicated to culinary excellence and outstanding hospitality.

Position: Restaurant Manager

1. Oversee daily operations of the restaurant to ensure a seamless dining experience.
2. Lead and motivate the front-of-house team to deliver exceptional service.
3. Maintain high standards of cleanliness and ambience in the restaurant.
4. Manage reservations and ensure efficient table turnover.
5. Collaborate with the kitchen team to ensure timely and accurate meal delivery.
6. Handle guest enquiries, complaints, and feedback professionally and efficiently.
7. Monitor inventory and supplies to ensure readiness for guest services.
8. Train and develop staff to uphold the restaurant's standards.
9. Ensure compliance with health and safety regulations.
10. Implement and manage marketing strategies to attract and retain guests.

1. Guest Satisfaction: Maintain high levels of guest satisfaction with service and ambience.
2. Operational Efficiency: Ensure smooth and efficient restaurant operations.
3. Staff Training & Development: Implement effective training programmes to enhance staff performance.
4. Cost Control: Manage restaurant budget to meet financial targets without compromising quality.
5. Health & Safety Compliance: Adhere to and enforce all health and safety regulations.
6. Inventory Management: Monitor and maintain optimal inventory levels.
7. Sales Growth: Achieve sales targets through effective marketing and guest retention strategies.
8. Team Collaboration: Foster a positive and productive work environment.
9. Problem Resolution: Address and resolve any operational issues promptly and effectively.
10. Guest Personalisation: Ensure personalised services that cater to individual guest preferences.

1. Proven experience as a Restaurant Manager or in a similar role.
2. Strong leadership and management skills.
3. Excellent communication and interpersonal abilities.
4. Up-to-date knowledge of hospitality trends and best practices.
5. Strong organisational and problem-solving skills.
6. Ability to work in a fast-paced, dynamic environment.
7. Diploma in Hospitality Management or a similar field is advantageous.

Salary: Negotiable depending on experience.

Join us and be part of a culinary journey that celebrates quality, provenance, and excellence.

Exciting Opportunity for a Senior Restaurant Manager to Join our Dynamic Company and work within SA's No.

1 Fast Food brand!

1. Achieve High Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service.
2. Manage shifts and costs controls in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency and profitability.
3. Forecast and schedule labour by shift and create a deployment plan to control labour costs and still meet the needs of the business.
4. Ensure that controls and procedures are implemented to protect the safety and security of employees, customers, property, and company funds.
5. Facilitate restaurant training programmes for all staff to company standard to enable them to maximise performance and realise their career potential.
6. Initiate action where necessary to ensure that all employees meet the standards of performance required.
7. Support and act as a role model to employees, providing leadership as necessary.
8. Manage Local Store Marketing activities to grow sales.
9. Achieve consistent results through team management and leadership.

1. Grade 12
2. Prior supervisory experience
3. English Proficiency
4. Numeracy Proficiency
5. Computer Literate
6. Financial Acumen
7. Ability to work under pressure and enjoy working shifts

1. World class management training
2. Job security within a reputable brand with a stable and growing company
3. Fantastic career opportunity
4. Fast paced, dynamic and rewarding working environment

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.

• Oversee daily operations of the restaurant
• Manage and train staff, including recruitment and performance evaluations
• Ensure customer satisfaction by maintaining high-quality service
• Monitor inventory and order supplies as needed
• Develop and implement marketing strategies to attract customers
• Handle customer inquiries and complaints in a professional manner
• Ensure compliance with health and safety regulations
  
  

• Proven experience as a Restaurant Manager or similar role
• Excellent communication and leadership skills
• Strong understanding of restaurant operations
• Ability to work under pressure and handle multiple tasks
• Food safety certification is preferred
  
  

• Knowledge of food and beverage industry trends
• Proficiency in MS Office and restaurant management software
• Strong financial acumen
  
  

• Additional certification in Hospitality Management
• Experience working in a fast-paced environment
  
  

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

Join one of South Africas well-known pizza chains, serving delicious pizzas to communities across the country. We are looking for a hands-on Restaurant Manager to lead the team, ensure smooth operations, and keep customers happy.

As a Restaurant Manager , you will be responsible for the daily running of the restaurant, making sure everything is organized, staff are motivated, and customers receive great service. Your goal is to keep the restaurant running efficiently and profitably.

• Running the Restaurant: Oversee daily operations, including food preparation, service, and cleanliness.
• Customer Service: Make sure customers are happy and handle any complaints professionally.
• Managing Staff: Train and supervise team members, ensuring they work well together.
• Sales & Promotions: Help increase sales by running promotions and encouraging staff to upsell.
• Stock Control: Monitor stock levels, order supplies, and reduce waste.
• Compliance & Safety: Ensure the restaurant follows health, safety, and hygiene regulations.
• Cash Handling: Manage daily cash-ups, control expenses, and report on sales.

• Experience: 1-3 years of experience in a restaurant or fast food outlet.
• Education: Matric certificate (hospitality training is a plus).
• Leadership Skills: Ability to lead and motivate a small team.
• Customer Focus: Friendly and professional approach to customers.
• Basic Financial Skills: Experience handling cash and managing expenses.
• Hardworking & Reliable: Must be responsible, organized, and willing to work shifts.

• Oversee daily restaurant operations, ensuring smooth service during both peak and off-peak hours.
• Monitor quality control in food presentation, preparation, and service.
• Coordinate with kitchen and bar teams for seamless service delivery.
• Maintain cleanliness, ambiance, and hygiene standards in all areas.
• Ensure compliance with health & safety regulations and liquor laws.

Staff Management

• Recruit, train, schedule, and supervise front-of-house staff (waiters, hostesses, bar staff).
• Conduct regular team meetings, performance evaluations, and disciplinary processes.
• Ensure staff deliver professional, courteous, and knowledgeable service.
• Motivate and lead the team to meet high standards and service excellence.

Customer Service

• Handle customer complaints and queries promptly and professionally.
• Build strong customer relationships and ensure guest satisfaction and repeat business.
• Implement strategies to enhance the guest experience and increase return visits.
• Manage budgets, forecasting, and profitability.
• Monitor daily sales, costs, and margins.
• Conduct stock takes and manage inventory levels (beverages, cleaning supplies, etc.).
• Work with suppliers to ensure best pricing and quality.

Marketing & Promotions

• Assist in planning and executing promotions, events, and marketing campaigns.
• Collaborate with social media or marketing teams to boost visibility.
• Analyze trends and competitor activity to stay ahead in the market.

POSITION INFO : Requirements :

Qualifications

• Matric (Grade 12) is essential.
• Diploma or Certificate in Hospitality Management or related field (advantageous).
• Experience

Minimum 3–5 years of experience in a managerial role within a high-end or fine dining restaurant.Strong knowledge of food, wine, cocktails, and current dining trends.Proven experience managing teams and dealing with high-pressure environments. Skills

Excellent leadership and team management skills.Strong interpersonal and communication skills.Financial acumen and stock control experience.Detail-oriented with high standards for service and presentation.Tech-savvy (POS systems, Excel, reservations systems). Personal Attributes

Well-groomed and professional appearance.High level of integrity and professionalism.Passionate about hospitality and guest service.Flexible with working hours, including weekends and public holidays.

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

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.