Key Focus Areas
Overseeing smooth daily operations, staff performance and front-of-house service Maintaining ambience and presentation to uphold the estate’s fine-dining standards Engaging guests with confident wine and menu recommendations Managing wine cellar stock, service training and wine pairing knowledge among staff Supporting banqueting and event service excellence alongside restaurant operations Key Responsibilities Include but Are Not Limited To
Oversee front-of-house operations including shift planning, cash-ups, stock management and supplier liaison Ensure seamless guest experiences through hands-on service, team training and attention to ambience and presentation Uphold wine estate standards by monitoring guest feedback, managing dining room aesthetics and maintaining high service consistency Guide and recommend wine and food pairings, promote wine sales and manage cellar presentation and wine stock Lead by example and train staff in service etiquette, wine knowledge and customer engagement best practices Maintain communication with directors and respond to guest queries and feedback timeously Support functions, weddings and special events with seamless coordination Criteria of the Role
Minimum 3 years’ experience as a Restaurant Manager in a fine-dining wine estate or equivalent luxury hospitality environment Hospitality accreditation is recommended Strong leadership, staff management and guest relations skills Passion for wine, food and creating memorable guest experiences Working knowledge of POS systems, stock controls and front-of-house operations Excellent verbal and written communication in English Polished and presentable with strong attention to detail and service standards Candidates residing in or within close proximity to  Stellenbosch will be considered for this role