Five-Star Lodge Restaurant Manager

Bright Placements; Polokwane; On-site; ZAR 360,000 - 600,000; Full time

Job summary

Bright Placements is recruiting a Restaurant Manager to oversee the day-to-day operations of a luxury lodge restaurant in Limpopo. You will ensure five‑star dining experiences, high service standards and seamless coordination with kitchen, bar and lodge management.

You will lead a team, manage rosters, train staff on service excellence and maintain stock control and cost management while upholding HACCP and safety compliance.

Qualifications

• Diploma or Degree in Hospitality Management, Hotel Management, Food & Beverage Management or related qualification.
• 3–5 years' Restaurant Management or senior F&B experience, preferably in luxury lodge/six-star environment.
• Excellent knowledge of food & beverage, service standards and stock/cost management.
• Excellent written and verbal English.
• Computer literacy with MS Office and POS systems.

Responsibilities

• Manage daily operation of the restaurant, including breakfast, lunch and dinner.
• Oversee special dining experiences such as boma dinners, bush dinners, private dinners and outdoor functions.
• Coordinate with kitchen, bar, housekeeping and lodge management to meet five-star standards.
• Lead staff, prepare rosters, recruit and train to uphold service excellence.
• Monitor stock, ordering, wastage and cost controls to achieve GP targets.
• Ensure HACCP, hygiene and health & safety compliance.
• Oversee reservations, billing and administrative reporting.

Skills

Staff management

Leadership

Guest service

Budgeting

MS Office / POS

Education

Diploma or Degree in Hospitality Management

Tools

MS Office

POS systems

Micros

Job description

Bright Placements is recruiting a Restaurant Manager to oversee the day-to-day operations of a luxury lodge restaurant in Limpopo. You will ensure five‑star dining experiences, high service standards and seamless coordination with kitchen, bar and lodge management.

You will lead a team, manage rosters, train staff on service excellence and maintain stock control and cost management while upholding HACCP and safety compliance.