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This 5* international luxury hotel in the Franschhoek Wine Valley offers a choice of private estate rooms & suites, garden terrace rooms, luxury spa retreat villas and main hotel deluxe suites with butler and private dining service. The flagship restaurant offers all-day elegant dining, seasonal à la carte menus, and garden-fresh produce. It is open to resident guests, spa visitors, and wine studio guests. The popular indoor-outdoor terrace restaurant offers leisurely meals and fresh seasonal dishes surrounded by beautifully manicured landscaped gardens REQUIREMENTS × Education: A diploma or bachelor’s degree in Hospitality Management, Business Management, or Culinary Arts is preferred. × Experience: Proven track record in hospitality leadership (Restaurant Manager, Assistant F&B Manager, or Bar Manager). × Technical Skills: Proficiency in Point-of-Sale (POS) systems, inventory management software, and basic accounting/spreadsheet tools (like Excel or QuickBooks). × Certifications: Food safety and sanitation certifications required. × Soft Skills: Strong leadership, communication, time management, problem-solving under pressure, and customer-first focus. KEY RESPONSIBILITIES × Daily Operations: Manage front-of-house and back-of-house workflows across restaurants, bars, room service, and event spaces. × Staff Management: Recruit, hire, train, schedule, supervise, and evaluate service and kitchen personnel. × Financial & Budget Oversight: Build department budgets, track daily sales, control labor and food/beverage costs, and manage profit margins. × Menu Planning: Collaborate with head chefs to design, update, and cost out regular and seasonal menus. × Inventory & Procurement: Monitor stock levels, handle vendor negotiations, oversee ordering, and reduce waste. × Safety & Compliance: Enforce health, hygiene, food safety, and alcohol licensing regulations. × Guest Relations: Monitor restaurants, lounge areas & beverage outlets, respond to feedback, and resolve customer complaints immediately.
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