Senior Restaurant Manager

Full description

A Farm Shaped Over Time At Boschendal, work follows the rhythm of the farm - shaped by seasons, people, produce, and care. Set in the heart of the Cape Winelands, Boschendal is a living farm where hospitality, retail, food, wine, craft, and land come together in experiences that feel warm, generous, and grounded. Every detail matters: what we grow, make, stock, sell, and share with our guests. Our Purpose: Regenerating our Future through People & Soil At Boschendal, regeneration begins with the land and is carried forward by our people. We are a farm with purpose, caring for our soil, nurturing our teams, strengthening our community, and creating meaningful guest experiences through genuine hospitality - all rooted in the future we are shaping together. Senior Restaurant Manager The Senior Restaurant Manager is responsible for the overall performance, profitability and guest experience of the assigned restaurant operations. The role provides senior leadership to Restaurant Managers and restaurant teams, ensuring that operations are efficient, commercially successful and consistently deliver Boschendal's required service standards. The Senior Restaurant Manager is expected to lead, develop and improve the operation , rather than only manage the day-to-day running of the restaurant. KEY RESPONSIBILITIES: Leadership & Management Provide strong leadership to Restaurant Managers and restaurant teams. Set clear operational and performance expectations. Hold Restaurant Managers accountable for results. Coach and develop managers and supervisors. Identify and develop future hospitality leaders. Ensure effective staffing and workforce planning. Promote a positive, professional and accountable team culture. Restaurant Operations Ensure restaurants operate efficiently and consistently. Maintain high standards of food, beverage, service and cleanliness. Ensure Boschendal SOPs and service standards are followed. Identify operational problems and implement solutions. Ensure restaurants are prepared for peak periods, events and seasonal demand. Work closely with the Executive Chef and other Hospitality departments. Financial & Commercial Performance Take responsibility for restaurant revenue and profitability. Manage performance against budget and forecast. Monitor food and beverage cost, labour cost and other operating expenses. Analyse monthly financial results and implement corrective action where required. Drive revenue through upselling, menu performance, pricing and improved table utilisation. Reduce wastage, stock losses and unnecessary expenditure. Ensure effective stock control and accurate stocktakes. Guest Experience Ensure a consistently high level of guest service. Monitor guest feedback and online reviews. Identify recurring guest issues and implement improvements. Personally manage serious or escalated guest complaints. Build strong relationships with regular and key guests. Ensure the Boschendal guest experience is consistent across the operation. People & Training Ensure effective recruitment and onboarding. Develop training plans for restaurant teams. Ensure service, product and wine knowledge is maintained. Conduct performance reviews and provide regular feedback. Address performance and disciplinary matters in conjunction with HR. Develop succession plans for key positions. Standards, Compliance & Safety Ensure compliance with HACCP, food safety, health and safety requirements. Maintain high standards of cleanliness and hygiene. Ensure all operational audits and corrective actions are completed. Promote a strong culture of safety and compliance. Events & Special Trading Provide senior operational leadership for major events and busy trading periods. Ensure appropriate staffing, stock, equipment and operational planning. Review event performance and identify improvements for future events. Reporting & Performance Monitor key restaurant performance indicators. Report on revenue, profitability, labour, COS, stock and guest satisfaction. Identify risks and opportunities before they affect performance. Present clear action plans where targets are not achieved. Provide regular feedback to the Head of Hospitality Operations. SENIOR-LEVEL ACCOUNTABILITY: The Senior Restaurant Manager will: Lead and manage Restaurant Managers. Own restaurant financial performance. Drive revenue and profitability improvements. Develop people and future managers. Improve operational standards and systems. Analyse performance and take corrective action. Lead major operational projects and events. Act as a senior escalation point for guest and operational issues. Contribute to the wider Hospitality strategy. QUALIFICATIONS & EXPERIENCE Hospitality qualification preferred. Minimum 5 years' relevant restaurant/hospitality management experience. Experience in a premium or high-volume hospitality environment. Proven experience managing and developing teams. Good financial and commercial understanding. Experience with POS and hospitality systems. Good knowledge of food safety and health and safety requirements. Strong communication, leadership and problem-solving skills.