Assistant Restaurant Manager Western Cape

Key Responsibilities

• Engage with discerning guests, monitor service, and ensure excellence in guest interactions.
• Train, supervise, and manage restaurant staff to maintain luxury service standards.
• Coordinate front‑of‑house and back‑of‑house communication seamlessly.
• Plan staff rosters and manage stock flow with attention to detail.
• Perform daily cash‑ups and liaise with suppliers professionally.
• Ensure compliance with safety, hygiene, and luxury hospitality standards.
• Handle administrative duties: record‑keeping, uniforms, emails, and supplier coordination.

• Grade 12, bilingual.
• 2–3 years’ restaurant management or similar experience in luxury or high‑end hospitality.
• Knowledge of food, beverages, bar, wine varietals, and dietary requirements.
• Strong team leadership, staff training, and luxury service orientation.
• Well‑presented, professional, and enthusiastic personality.
• Quick learner; able to master menu and service standards within 1 month.
• Flexible availability, including evenings, weekends, and public holidays.
• Excellent communication and interpersonal skills suitable for a luxury environment.