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.

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