Isola Manager

Isola Manager
(20495)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Set in the vibrant heart of Cape Town’s waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences. The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion

Job Summary

The Restaurant Manager is responsible for the overall management and coordination of the restaurant and pool dining operations, ensuring the delivery of exceptional guest experiences while maintaining the highest standards of service, quality, and operational efficiency. This role oversees all aspects of restaurant operations, including floor management, reservations, table planning, staff allocation, and the coordination of special events and functions. The manager is accountable for achieving food and beverage financial objectives by monitoring departmental performance, controlling labour costs, managing budgets, and implementing strategies to improve productivity and profitability.

A key aspect of the role is leading and developing the restaurant team through effective recruitment, selection, training, coaching, performance management, and succession planning. The Restaurant Manager is responsible for maintaining accurate personnel documentation, supporting payroll administration, managing disciplinary and grievance procedures, conducting performance appraisals, and fostering positive employee relations in collaboration with the Human Resources department. Regular staff briefings, departmental meetings, and ongoing skills development are essential to ensure consistent service standards and employee engagement.

The role requires maintaining a strong focus on guest satisfaction by monitoring service quality, responding promptly and professionally to guest feedback and complaints, and implementing corrective actions where necessary. The Restaurant Manager ensures that all colleagues consistently deliver exceptional customer service while adhering to established company policies, procedures, and hospitality standards. Continuous monitoring of guest feedback platforms and internal satisfaction measures is used to identify opportunities for service improvement and enhance the overall dining experience.

In addition, the Restaurant Manager is responsible for ensuring compliance with all health, safety, hygiene, and security regulations by promoting a safe working environment, addressing potential hazards, and maintaining high standards of cleanliness, professional appearance, and conduct throughout the department. The position requires close collaboration with other hotel departments, including Human Resources, Maintenance, Security, and Food and Beverage Management, to ensure seamless day-to-day operations. The role also demands flexibility, strong leadership, sound decision-making, excellent communication and organisational skills, and a commitment to continuously improving operational performance, employee productivity, and guest satisfaction.

Skills, Education and Requirements:

• Minimum 2 years of experience in serving alcoholic beverages.
• High school graduate or Diploma in Hospitality Management.
• Knowledge of the various outlets and cuisine and its service styles.
• Minimum 2 years’ experience at a full service restaurant as a Supervisor or Captain or similar.
• Certification in wine, liquor and food handling courses.
• Fair knowledge of wines, its characteristics and supplies, inclusive of cocktails, spirits, brandies and whisky.
• Ability to provide legible communication.
• Ability to compute good mathematical calculations.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.