Restaurant Manager

Craven Cottage CC; Limpopo; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Craven Cottage CC in Limpopo, South Africa, is seeking an experienced restaurant manager to lead a luxury dining team and oversee operations, guest experience, and standards across service, F&B, and health and safety. The role requires 3–5 years in luxury hospitality and a matric, with flexibility for weekends and holidays.

The successful candidate will coach staff, ensure 5-star service, manage stock and compliance, and collaborate with the Executive Chef to deliver outstanding dining

Qualifications

• Grade 12 (Matric) is required.
• Hospitality qualification is advantageous.
• At least 3–5 years’ experience in restaurant management or supervision within a luxury hospitality environment.
• Proven experience managing restaurant teams and daily operations.
• Strong knowledge of luxury service standards, guest relations, and F&B operations.

Responsibilities

• Lead, coach, and develop the restaurant team to achieve service excellence.
• Manage daily restaurant operations, staff allocation, performance, and departmental standards.
• Conduct pre-service briefings and ensure the team is fully prepared for service.
• Promote teamwork, professionalism, accountability, and a positive working environment.
• Monitor staff performance and provide ongoing feedback, coaching, and support.
• Ensure consistently exceptional and personalised service throughout the guest dining experience.
• Maintain 5* restaurant presentation and service standards.
• Conduct regular floor and service inspections to ensure quality and attention to detail.
• Respond to guest requests, feedback, and complaints professionally and effectively.
• Ensure all guest preferences and special requirements are communicated and attended to.
• Oversee daily restaurant operations and service procedures.
• Ensure the restaurant, service areas, and equipment meet required standards.
• Ensure compliance with SOPs and 5* service standards.
• Coordinate with the Executive Chef and other departments for smooth service.
• Monitor service flow and resolve operational issues promptly.
• Maintain high standards of hygiene, cleanliness, and safe working practices.
• Ensure compliance with health and safety regulations and company policies.
• Ensure correct food and beverage handling and service.
• Report safety, maintenance, and operational concerns promptly.
• Ensure all restaurant procedures are consistently followed.
• Monitor restaurant stock, supplies, and service equipment.
• Assist with stock counts and maintain accurate stock control.
• Minimise wastage and support effective cost management.
• Maintain accurate operational records and reports.
• Monitor and report breakages, losses, and shortages.
• Train, coach, and mentor restaurant staff to uphold 5* service standards.
• Ensure new employees receive appropriate operational training and guidance.
• Drive continuous improvement in service delivery and guest experience.
• Identify training needs and provide ongoing development opportunities for the restaurant team.

Skills

Leadership

Team management

Staff development

Guest service

Operations management

Quality standards

Communication

Problem solving

Cost control

Microsoft Office

Education

Grade 12 (Matric)

Hospitality qualification

Tools

Microsoft Office

Job description

Duties:

Leadership & Team Management:

• Lead, coach, and develop the restaurant team to achieve service excellence.
• Manage daily restaurant operations, staff allocation, performance, and departmental standards.
• Conduct pre-service briefings and ensure the team is fully prepared for service.
• Promote teamwork, professionalism, accountability, and a positive working environment.
• Monitor staff performance and provide ongoing feedback, coaching, and support.

Guest Experience & Service Excellence:

• Ensure consistently exceptional and personalised service throughout the guest dining experience.
• Maintain 5* restaurant presentation and service standards.
• Conduct regular floor and service inspections to ensure quality and attention to detail.
• Respond to guest requests, feedback, and complaints professionally and effectively.
• Ensure all guest preferences and special requirements are communicated and attended to.

Restaurant Operations:

• Oversee daily restaurant operations and service procedures.
• Ensure the restaurant, service areas, and equipment meet required standards.
• Ensure compliance with SOPs and 5* service standards.
• Coordinate with the Executive Chef and other departments for smooth service.
• Monitor service flow and resolve operational issues promptly.

Food & Beverage Standards:

• Ensure 5* standards in food and beverage presentation and service.
• Maintain strong knowledge of menus and daily offerings.
• Ensure staff are knowledgeable and able to provide professional guest recommendations.
• Monitor service standards, portion control, and order accuracy.
• Support revenue and profitability targets.

Health, Safety & Compliance:

• Maintain high standards of hygiene, cleanliness, and safe working practices.
• Ensure compliance with health and safety regulations and company policies.
• Ensure correct food and beverage handling and service.
• Report safety, maintenance, and operational concerns promptly.
• Ensure all restaurant procedures are consistently followed.

Stock Control & Administration:

• Monitor restaurant stock, supplies, and service equipment.
• Assist with stock counts and maintain accurate stock control.
• Minimise wastage and support effective cost management.
• Maintain accurate operational records and reports.
• Monitor and report breakages, losses, and shortages.

Training & Development:

• Train, coach, and mentor restaurant staff to uphold 5* service standards.
• Ensure new employees receive appropriate operational training and guidance.
• Drive continuous improvement in service delivery and guest experience.
• Identify training needs and provide ongoing development opportunities for the restaurant team.

Requirements:

• Grade 12 (Matric)
• Hospitality qualification advantageous.
• At least 3–5 years’ experience in restaurant management or supervision within a luxury hospitality environment.
• Proven experience managing restaurant teams and daily operations.
• Strong knowledge of luxury service standards, guest relations, and F&B operations.
• Excellent leadership, communication, organisational, and problem-solving skills.
• Computer literate with Microsoft Office experience.
• Willing to work flexible hours, weekends, and public holidays.