Hospitality Manager - Franschhoek

Wine Estate, based in the picturesque Franschhoek Valley is currently seeking to recruit a Hospitality Manager.

Duties:

Oversee the day-to-day operations of the restaurant, tasting centre and kitchen, ensuring a seamless and consistent guest experience across the hospitality department

Lead, schedule, support and evaluate the hospitality team, including front-of-house, tasting room and kitchen employees

Recruit and train employees in accordance with company standards and ensure ongoing coaching and development

Maintain high standards of service, food quality, wine presentation, cleanliness and overall facility appearance

Ensure effective communication and coordination between the restaurant, tasting centre, kitchen and relevant internal departments

Manage reservations, guest flow and daily operational requirements to ensure efficient service

Build strong guest relationships and handle queries, feedback and complaints professionally and timeously

Manage stock levels, purchasing and supplier relationships for food, beverages, operating supplies and equipment

Monitor stock controls, wastage, breakages and cost of sales, and implement corrective action where required

Assist with menu, tasting and experience development, pricing and seasonal offerings in collaboration with the relevant teams

Prepare and manage the hospitality budget, monitor expenditure and support the achievement of revenue and profitability targets

Ensure compliance with food safety, hygiene, health and safety, liquor licence and other applicable statutory requirements

Maintain accurate operational, financial, staff and compliance records and prepare reports for management

Support hospitality events, special functions, trade visits and VIP experiences as required

Work with the Sales and Marketing team to promote the hospitality offering and ensure that it is aligned with the brand.

Requirements:

Grade 12

Relevant tertiary qualification in Hospitality Management, Food and Beverage Management or a related field

At least 5 years’ hospitality experience, including experience in a supervisory or management position

Practical experience overseeing restaurant or food-and-beverage operations, including kitchen coordination

Experience in a wine estate, tasting room or premium hospitality environment would be advantageous

Good local and international wine knowledge would be advantageous

Working knowledge of food safety, health and safety and liquor legislation

Valid driver’s licence and own reliable transport

Sound understanding of restaurant, tasting room and kitchen operations

Strong organisational, leadership and people-management skills

Hands-on management approach and the ability to work effectively in a small team

Excellent guest relations, communication and conflict-resolution skills

Commercial awareness, including budgeting, stock control and cost management

High attention to detail and a commitment to consistent service and quality standards

Ability to prioritise, solve problems and remain calm in a fast-paced hospitality environment

Proficient in point-of-sale and reservation systems (Pilot advantageous)

Computer literacy, including Microsoft Office.