About this role
Plettenberg Bay area, Western Cape Province – South Africa: The successful candidate will be the principal front-of-house contact for guests and will combine warm hospitality with disciplined operational control. The role requires someone who notices the details: service standards, bookings, presentation, wine stock, guest feedback and the daily coordination between front and back of house. MINIMUM REQUIREMENTS Previous front-of-house, restaurant, wine-estate or high-quality hospitality experience. Good wine knowledge is strongly preferred; formal wine training is advantageous, but a genuine interest and willingness to learn are essential. Strong people leadership, communication and problem-solving skills. Comfort with reservation systems, point-of-sale systems and basic reporting. High standards of personal presentation, organisation, cleanliness and attention to detail. Availability to work the hours required by hospitality, including weekends, public holidays and events. KEY RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO Welcome guests and set the tone for a warm, professional experience. Manage restaurant and wine-tasting reservations, enquiries, table planning and guest communications. Lead and coordinate front-of-house staff, including daily briefings, service standards, rosters and on-the-floor supervision. Develop a strong working knowledge of the farm wines and confidently host or support tastings, wine sales and guest recommendations. Monitor restaurant service and presentation continuously, resolving guest issues promptly and maintaining quality-control standards. Coordinate closely with the kitchen and back-of-house team so that bookings, service timing, special requests and events run smoothly. Control wine and relevant front-of-house stock: receiving, storage, counts, transfers, breakages, variances and availability. Oversee accurate point-of-sale, cash-up and end-of-day reporting procedures, escalating discrepancies where necessary. Support functions, events, group bookings and special experiences at the estate. Provide concise operational reporting to management, including bookings, sales, stock issues, guest feedback and matters requiring ONLY short-listed candidates will be contacted