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Job Summary
Front of House Manager required for a fine dining Mediterranean-Italian restaurant in the Fourways region. The successful candidate will oversee the daily operations of this premium Mediterranean-inspired dining room and world-class wine cellar, maintaining impeccable service standards, leading a high-performance floor team, and ensuring an unparalleled guest experience. Key Responsibilities: Operational Excellence: Oversee the full flow of service, from guest reception to table turnover, ensuring a seamless and upscale dining atmosphere. Team Leadership: Recruit, train, and mentor floor staff, including waiters, runners, and sommeliers, to ensure deep knowledge of both the menu and the extensive wine list. Guest Relations: Act as the face of the restaurant, personally greeting regulars and handling any guest concerns with grace, discretion, and immediate resolution. Wine Cellar Oversight: Collaborate with the Sommelier to ensure the wine inventory is managed correctly and that staff are trained on current pairings and vintage availability. Administrative Management: Manage staff rosters, conduct pre-shift briefings, and oversee daily cash-up procedures and POS reporting. Compliance: Maintain strict adherence to health, safety, and liquor licensing regulations. Key Performance Indicators (KPIs): Customer Satisfaction Scores: Maintaining high ratings on review platforms and internal guest feedback loops. Labor Cost Management: Optimizing floor schedules to align with seasonal demand and occupancy peaks. Revenue Growth: Driving upsell targets for premium wines, spirits, and signature seafood dishes. Staff Retention & Development: Minimal turnover through effective training and a positive high-performance work culture. Inventory Accuracy: Minimizing breakage and shrinkage within the beverage and front-of-house equipment categories. Minimum Requirements: Experience: A minimum of 3-4 years in a Management role within a fine-dining or premium high-volume Italian/Mediterranean restaurant. Education: Diploma or Degree in Hospitality Management is highly advantageous. Wine Knowledge: Extensive knowledge of South African and International wines; WSET Level 2 or equivalent certification is preferred. Technical Skills: Proficiency in restaurant management software (e.g., Micros, GAAP, or Dineplan). Availability: Must be willing to work shifts, including late nights, weekends, and public holidays. Personal Attributes: Exceptional communication skills, a polished professional appearance, and the ability to remain calm under the pressure of a high-capacity service environment.
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