Hospitality Manager

Location: Franschhoek

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