11 Front of house manager Jobs and Work in Paarl Western Cape

Front of House Manager
Helderberg Mountain Vineyards —Stellenbosch, Western Cape
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8d
Assistant Housekeeping Manager
Career Growth, Hospitality Recruitment —Stellenbosch, Western Cape 7602
- R23 000 - R26 000 a year
Quick Apply
2d
Hotel Trainer
Vineyard Hotel —Stellenbosch, Western Cape 7600
- Full-time
Quick Apply
8d
F&B Floor Manager
Babylonstoren —Franschhoek, Western Cape
- Full-time
10d
Kitchen Hand
Helderberg Mountain Vineyards —Stellenbosch, Western Cape
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14d
Restaurant Manager
HAZENDAL WINE ESTATE —Stellenbosch, Western Cape
- Full-time
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Assistant Restaurant Manager
Jordan Restaurant with Marthinus —Stellenbosch, Western Cape
- Full-time
Quick Apply

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Assistant Housekeeping Manager
Career Growth, Hospitality Recruitment —Stellenbosch, Western Cape 7602
Ensure compliance with health, safety and hygiene standards throughout the department. Support training, performance management and continuous staff development…
R23 000 - R26 000 a year
Quick Apply
2d
Sales Assistant
Ares Holdings —Canal Walk, Western Cape
Establish your customer’s needs and use your technical knowledge to demonstrate benefits to meet those needs. Able to work flexible shifts.
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Front of House Manager

Helderberg Mountain Vineyards
Stellenbosch, Western Cape

Quick Apply

Job Details

Permanent
8 days ago

Full Job Description

Purpose:

The Front of House Manager is responsible for the overall management and performance of Ernie Els Wines (Restaurant or Tasting Room), ensuring exceptional guest experience, efficient operations, and achievement of revenue targets. This role translates business objectives into daily operations, leading the team to deliver consistent service excellence while maintaining strong commercial awareness.

The Front of House Manager holds full operational supervisory responsibility for the FOH team during service periods, with a strong emphasis on real-time leadership, performance management, and execution of service standards rather than administrative HR functions or strategic workforce planning.

Key Responsibilities:

1. Hospitality Management:

Oversee daily operations of the designated outlet, ensuring high service standards and consistency
Manage and resolve guest interactions and escalations professionally
Ensure the delivery of premium guest experiences, including VIP visits, tastings, and functions
Maintain strong collaboration with kitchen and support departments to ensure seamless service
Continuously monitor and improve guest experience standards

2. Team Leadership & Management:

Lead, manage, and hold the Front of House team accountable for performance and service delivery
Structure shifts and staffing to align with business levels and operational needs
Drive a culture of professionalism, accountability, and service excellence
Conduct daily briefings and ensure clear communication of targets and expectations
Support ongoing training and development of team members

3. Supervisory Scope:

Responsible for daily operational supervision of all FOH staff across service periods
Assigns and coordinates duties during service to ensure smooth floor execution and guest experience delivery
Leads daily briefings, shift handovers, and service debriefs
Provides continuous on-the-floor coaching, performance feedback, and behavioural correction
Monitors staff performance, service standards, and adherence to SOPs in real time
Escalates formal performance issues, disciplinary matters, and staffing concerns to Hospitality Manager
Supports onboarding and practical training of new FOH staff within the operational environment
Accountable for maintaining team discipline, professionalism, and service consistency during shifts

4. Operational Oversight:

Take full responsibility for opening and closing procedures within the outlet
Ensure operational readiness, including floor setup, cleanliness, and service flow
Oversee stock control processes, ensuring accuracy and accountability
Monitor equipment usage and ensure adherence to operational standards
Identify and implement improvements to service flow and efficiency

5. Administrative & Financial Control:

Oversee and verify daily cash-ups, ensuring accuracy and compliance
Monitor sales performance and track revenue against targets
Manage cost control within the outlet, including stock and labour efficiency
Ensure accurate record keeping for bookings, functions, and operational reporting
Report maintenance and operational issues as required

6. Sales & Revenue Performance:

Drive revenue through effective management of service, upselling, and guest engagement
Monitor spend per head and identify opportunities to increase sales performance
Support wine, tasting, and retail sales growth within the outlet
Ensure accurate processing of orders and sales documentation
Contribute to initiatives that enhance revenue and guest retention

7. Policy Compliance:

Ensure full adherence to company SOPs, policies, and service standards
Enforce health and safety regulations within the outlet
Manage team conduct and address performance issues in line with company guidelines
Maintain consistency in operational and service procedures

Qualifications & Experience:

4 – 8 years’ experience in hospitality, with supervisory or management responsibility
Proven experience managing a restaurant or tasting room of high caliber advantageous (Similar environments to EEW)
Strong understanding of service operations and guest experience management
Wine knowledge or relevant training (e.g., WSET Level 2) beneficial
Proficiency in POS systems and operational reporting

Competencies:

Service Orientation:

Drives high standards of guest experience and service delivery
Handles complex guest situations with confidence
Must have reliable transport and Drivers License

Leadership & Accountability:

Holds team accountable for performance and standards
Builds a disciplined and results-driven team environment

Commercial Awareness:

Understands revenue drivers and cost control measures
Actively works to improve outlet profitability

Organizational Skills:

Effectively manages operations, staffing, and service flow

Interpersonal Skills:

Builds strong relationships with guests, team members, and stakeholders
Communicates clearly and assertively

Attention to Detail:

Maintains high standards across all operational and service areas

Working Conditions:

Based within a specific outlet (Restaurant or Tasting Room)
Flexible working hours, including weekends and public holidays
Requires extended periods on the floor and active involvement in service

Work Location: In person

Quick Apply

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front of house manager jobs in paarl western cape

Front of House Manager

Assistant Housekeeping Manager

Hotel Trainer

F&B Floor Manager

Kitchen Hand

Restaurant Manager

Assistant Restaurant Manager

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