Restaurant Manager x 2 - High-End Restaurant, Lounge & Bar at Radiant Hospitality Company

Cape Town, Western Cape, South Africa -

Full Time

Start Date

Immediate

Expiry Date

01 Oct, 26

Salary

50000.0

Posted On

03 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Front-of-house Management, GAAP POS System, Cash Reconciliation, Cost Control, Budgeting, People Management, Conflict Resolution, Inventory Control, Staff Coaching, Guest Relations, Health and Safety Compliance, Liquor Licensing Regulations

Industry

Hospitality

Description

An opportunity has arisen for an experienced, hands-on Restaurant Manager to help launch a prestigious new 280-seater restaurant, lounge and bar in Sea Point, Cape Town, South Africa, on behalf of an established premium hospitality group. This is a high-volume, high-end operation where service standards, energy and consistency define the guest experience. Reporting to the Senior Manager / Operations - and deputising for them when required - you will lead front-of-house from opening to closing, command the floor during peak trading, and work seamlessly with the kitchen and bar teams to make every guest visit memorable. As this is a launch venue, the successful candidate will first complete a structured three-month training programme in Johannesburg before taking up the role in Cape Town. Responsibilities Manage all front-of-house operations and ensure smooth daily service from open to close. Lead the floor during busy service periods and maintain premium standards of service, cleanliness and presentation at all times. Lead, motivate and develop a large hospitality team — daily briefings, shift planning, coaching and accountability. Deliver exceptional guest experiences; build loyalty with regulars, VIP and corporate guests and resolve complaints promptly and professionally. Operate the GAAP POS system; perform accurate daily cash-ups, cash reconciliation and end-of-day reporting. Control labour costs to budget, monitor food and beverage cost percentages and minimise stock losses and wastage. Conduct regular stock counts, maintain accurate inventory control and investigate variances. Ensure compliance with health, safety, food-hygiene and liquor-licensing regulations and company policies. Stand in for the Senior Manager on operations as required. Minimum 5 years' experience managing a high-volume restaurant (200+ seats preferred). Advanced knowledge of the GAAP POS system, with proven competence in daily cash-ups, cash handling and reconciliations. Strong financial understanding, including cost control and budgeting. Strong leadership and people-management skills; highly energetic, hands-on and service-driven. Excellent communication and conflict-resolution skills; calm and decisive under pressure. Professional appearance and excellent interpersonal skills. Willingness to work a six-day week, including evenings, weekends and public holidays. Able to complete a three-month training programme in Johannesburg and to be based in Cape Town. Must hold the right to work in South Africa. Salary: ZAR 40,000–50,000 per month, depending on experience. Performance-based incentives. Structured three-month training programme in Johannesburg ahead of the Cape Town launch. Career growth within a dynamic, expanding hospitality group. Further benefits to be confirmed during the recruitment process. Additional Information Start date: as soon as possible. The role begins with a three-month training programme in Johannesburg before relocating to the Sea Point, Cape Town venue. This is a six-day-per-week leadership role that includes evenings, weekends and public holidays. Candidates must hold the right to work in South Africa. Disclaimer We appreciate your interest in this vacancy. Due to the high number of applications we receive, only candidates selected to move to the next stage of the recruitment process can be contacted. Radiant does not charge any fee to candidates – all costs are always covered by the client.

Responsibilities

Lead all front-of-house operations for a high-volume restaurant, ensuring premium service standards and seamless coordination with kitchen and bar teams. Manage staff development, financial reporting via GAAP POS, and maintain strict compliance with health and safety regulations.