Daniel Britz: Restaurant Manager at The Cellars-Hohenort

A welcome addition to the team at The Cellars-Hohenort, Daniel Britz joined the hotel as the Restaurant Manager of the Conservatory in February 2019. He has a strong background in hospitality and hotel restaurant management, having previously managed the Oasis Bistro at the Belmond Mount Nelson Hotel in Cape Town’s CBD before joining the Liz McGrath Collection. 

Daniel started out in the industry in 2007 as a Duty Manager at the Alphen Hotel in Constantia, Cape Town. In 2010 he went on to form part of the launch team of the then Upper Eastside Hotel – now the DoubleTree by Hilton – where he fulfilled the role of Assistant Food & Beverage Manager. From there, he moved to the Westin Cape Town in 2012 and was appointed as the Restaurant Manager overseeing Restaurant Thirty7, Louis B’s and Raleigh’s Cigar bar in 2012. He moved over to the “Nellie” in 2014. 

In his new role at The Cellars-Hohenort, his key responsibility is making sure that Conservatory guests get the best possible experience from the moment they walk in to the time they say farewell. A people’s person, Daniel ably brings his down-to-earth personality to the experience while maintaining professionalism. For him, the “best possible compliment you can get is a guest coming up to you to shake your hand and thank you for a great experience!”

The thing Daniel loves most about working at Cellars-Hohenort is that it’s a destination in itself. “People come here to be pampered and to unwind. I enjoy finding what makes them smile and making sure they have the best possible experience. Whether they are coming to dine for one evening only, or staying for three weeks, it’s our role to make them feel special so that they dream of coming back to visit us again!”