The Jordan Restaurant with Marthinus Ferreira located at Jordan Wine Estate in Stellenbosch, is a signature fine-dining restaurant owned and managed by highly acclaimed Chef Marthinus Ferreira.
We offer an opportunity to a skilled, passionate and committed individual to join our exceptional team to assist the Front of House team as a Junior Restaurant Manager.
Key Performance Areas:
- Operational Management
Oversee day-to-day kitchen and service operations; ensure smooth food preparation, presentation, and timely service.
- Quality & Hygiene Control
Monitor food quality, taste, portion control, and presentation standards; enforce hygiene and safety protocols
- Staff Supervision & Training
Assist in scheduling, supervising, and mentoring kitchen and front-of-house staff; support training initiatives.
- Inventory & Cost Control
Assist with stock ordering, receiving, storage, and rotation; monitor waste and control food costs.
- Customer Service
Ensure prompt and professional handling of customer feedback and complaints.
- Compliance & Health & Safety
Ensure adherence to food safety regulations, workplace safety standards, and company policies.
- Menu Support
Assist in menu planning, seasonal adjustments, and implementation of specials.
- Reporting & Administration
Support the preparation of daily/weekly sales, cost, and operational reports.
Skills Required
- Strong organisational and time management skills
- Basic leadership and team coordination skills
- Problem-solving and conflict resolution skills
- Good written and verbal communication
- Numerical ability for stock control and basic costing
- Attention to detail and commitment to quality
- Ability to work under pressure in a fast-paced environment
Core Competencies
- Customer Focus – Strives for high service standards and customer satisfaction
- Adaptability – Able to adjust to changing operational needs
- Initiative – Proactive in identifying and resolving operational issues
- Collaboration – Works effectively with kitchen, service, and management teams
- Accountability – Takes ownership of responsibilities and outcomes
- Compliance Orientation – Adheres to regulatory, health, and safety standards
Qualifications & Knowledge Requirements
Minimum Qualifications:
- Matric / Grade 12
- Diploma or Certificate in Hospitality Management, Culinary Arts, or Food Services (advantageous)
Experience:
- 1–3 years’ experience in food service, catering, or hospitality operations
- Experience in a supervisory or shift leader role advantageous
Knowledge Requirements:
- Basic knowledge of kitchen operations and food preparation
- Understanding of food safety regulations and principles
- Basic budgeting and cost control principles
- Customer service best practices
Work Environment:
- Fast-paced fine dining environment.
- Requires evening, weekend, and holiday shifts.
Remuneration Details:
A competitive remuneration package will be offered.
Start Date:
Asap
Consideration:
Candidates, who are already residing in the Western Cape will have preference. We can only consider South African Citizens or applicants who hold a valid South African Permanent Residence. Applicants, who live in other provinces of South Africa still need to attend personal interviews and if requested to do any cook-offs, will do so completely at their own expense.
We handle high volumes of applications daily and will only be able to reply, via e-mail, to candidates who have met our clients’ requirements. Only shortlisted candidates will be contacted.
All applications submitted must contain:
- Copy of South African ID or proof of permanent residence
- Updated CV with contactable references
- Tertiary Educational documents
- Professional Written References
How to apply:
Email: tania@taniabrandconsulting.co.za
Job Type: Temp to perm
Contract length: 3 months
Pay: R8 000,00 - R10 000,00 per month
Ability to commute/relocate:
- Stellenbosch, Western Cape 7600: Reliably commute or planning to relocate before starting work (Required)
Application Question(s):
- Are you a South African Citizen?
Work Location: In person