Duties Leadership & Operations Manage daily operations of the estate’s flagship farm-to-table restaurant, ensuring smooth service and operational efficiency. Recruit, train, and mentor front-of-house staff to deliver warm, knowledgeable, and polished service. Maintain the highest standards of hygiene, service etiquette, and guest interaction in line with luxury hospitality expectations. Collaborate with the culinary team to ensure the story of each dish — its ingredients, origin, and preparation — is communicated with authenticity and enthusiasm by the service team. Sustainability & Sourcing Integration Align with the Estate’s commitment to sustainability by championing seasonal menus, ethical sourcing, and local supplier partnerships. Act as a liaison between the kitchen and farm teams, ensuring seamless coordination of produce, seasonal availability and menu planning. Requirements Matric Certificate A formal hospitality qualification At least 3 years’ experience in a supervisory / ...