Restaurant Supervisor

Red Ember Recruitment is currently seeking an experienced and service-driven Restaurant Supervisor to join a prestigious hotel environment in Stellenbosch. The successful candidate will be responsible for overseeing the day-to-day restaurant operations, leading and supporting the restaurant team, and ensuring consistently high standards of guest service.

The ideal candidate will have a strong hospitality background, excellent leadership and communication skills, and a hands-on approach to restaurant operations. This role requires someone who is confident managing a team, coordinating service, handling guest queries, managing stock and supporting food, wine and beverage service while maintaining the hotel’s standards and values.

• Oversee the daily operations of the restaurant, ensuring smooth and efficient service.
  
• Lead, supervise, motivate and support the restaurant team to achieve high service standards.
  
• Coordinate staff shifts, allocate duties and ensure adequate staffing levels during service.
  
• Ensure consistent and exceptional guest service in line with the hotel’s standards and values.
  
• Monitor the restaurant floor and assist staff during busy service periods where required.
  
• Handle guest queries, feedback and complaints professionally and ensure appropriate resolution.
  
• Manage restaurant stock levels and conduct monthly stock takes, ensuring accurate stock control.
  
• Monitor food, wine and beverage service to ensure quality, presentation and service standards are maintained.
  
• Ensure that the restaurant is correctly prepared and presented before, during and after service.
  
• Assist with the training, development and onboarding of restaurant staff.
  
• Ensure staff adhere to company policies, procedures, hygiene requirements and service standards.
  
• Work closely with the kitchen and other hotel departments to ensure effective communication and smooth operations.
  
• Monitor service quality and identify opportunities to improve the overall guest experience.
  
• Assist with maintaining cost controls and minimising wastage and stock losses.
  
• Ensure the restaurant is clean, organised and maintained to the required hotel standards.
  
• Support the Restaurant Manager with daily administration, operational requirements and other duties as required.
  

Requirements

• Hospitality Qualification from an accredited academic institution level NQF 5.
  
• Matric.
  
• Minimum one year experience as a Supervisor.
  
• WSET Level 1 – advantageous.
  
• Must be able to handle guest complaints and make decisions.
  
• Must be able to work shifts (late & early) and weekends.
  
• Good knowledge of food; wine and waiter skills.
  
• Basic Barista skills are required.
  
• Ability to control stock and perform monthly stock take.
  
• Strong communication skills and telephone etiquette.
  
• Willing to help out where needed.
  
• Must be customer service orientated.
  
• Must be able to work under pressure.
  
• Symphony experience is required.