Restaurant Manager

This is a hands-on leadership role for a polished hospitality professional who leads from the front, takes genuine pride in delivering exceptional dining experiences, and has the ability to inspire and develop a service team within a luxury Big Five lodge environment. Candidates with sommelier experience are strongly encouraged to apply.
 
Core Criteria:

•  Proven experience in a Restaurant Manager or senior FOH leadership role within a luxury lodge, hotel, or fine dining environment
• Exceptional guest service skills with a warm, professional, and personalised approach
• Strong team leadership, supervision, and staff development skills
• Solid knowledge of food and beverage service standards, menu knowledge, and wine service
• Understanding of HACCP, food safety, health and safety regulations, and responsible alcohol service
• Experience with stock control, cost control, and service equipment management
• Familiarity with South African labour legislation and performance management processes
• Strong organisational and time-management skills with the ability to work under pressure
• Flexible and willing to work early mornings, late evenings, weekends, and public holidays
• Sommelier qualification or experience advantageous and will be rewarded
   
  Core Responsibilities:
• Manage daily restaurant operations across all meal periods, including breakfast, lunch, dinner, boma dinners, bush dinners, and private dining experiences
• Ensure smooth coordination between front-of-house service staff, kitchen, and bar at all times
• Deliver warm, professional, and personalised dining experiences aligned with five-star luxury lodge standards
• Engage meaningfully with guests to understand preferences, dietary requirements, and special occasions
• Proactively resolve guest complaints and service issues to ensure complete guest satisfaction
• Supervise, schedule, and motivate waiters, hosts, and service supervisors
• Conduct on-the-job training in service standards, etiquette, menu knowledge, and wine service
• Support performance management, discipline, and staff development in line with South African labour legislation
• Ensure full compliance with HACCP, health and safety regulations, lodge SOPs, and South African liquor legislation
• Maintain cleanliness, hygiene, and presentation standards across all restaurant and service areas
• Assist with stock control, beverage counts, breakages, and wastage reporting
• Prepare daily service reports and provide feedback to the Food and Beverage Manager
• Assist with rosters, attendance tracking, and leave planning
   
  Remuneration & Benefits:
• Salary: R25,000 - R30,000 per month, dependent on experience (higher end applicable for candidates with sommelier experience)
• Live-in position