Restaurant Manager

Wild Dreams Hospitality; Limpopo; On-site; ZAR 500,000 - 700,000; Full time

Benefits offered by this job

Live-in accommodation

Job summary

Wild Dreams Hospitality in Limpopo seeks a senior, hands-on restaurant leader who excels in maintaining five-star standards and developing a high-performing team. You will ensure personalised, professional, and memorable guest interactions across all meal periods.

The role requires experience in luxury hospitality, strong leadership and communication skills, and the ability to manage daily operations. This is a live-in position with on-site accommodation provided.

Qualifications

• Grade 12 is essential; hospitality qualification advantageous.
• 3–5 years' experience in restaurant management or supervision within a luxury environment.
• Proven experience leading 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 hospitality hours including weekends and public holidays.

Responsibilities

• Lead, coach, and develop the restaurant team to achieve service excellence across all meal periods.
• Manage daily restaurant operations, staff allocation, performance, and departmental standards.
• Conduct pre-service briefings and ensure the team is prepared for every service.
• Ensure five-star, personalised service throughout the guest dining experience.
• Conduct regular floor and service inspections to maintain quality and presentation standards.
• Respond to guest requests, feedback, and complaints professionally and effectively.
• Coordinate with the Executive Chef and departments for smooth service delivery.
• Maintain five-star standards in nutrition, presentation, and order accuracy.
• Ensure high hygiene, cleanliness, and safe working practices in all areas.
• Monitor stock, supplies, and service equipment; assist with counts.
• Minimise wastage and support cost management.
• Train, coach, and mentor staff and identify development opportunities.

Skills

Leadership

Guest relations

Problem-solving

Communication

Organisational skills

Microsoft Office

Flexibility

Education

Grade 12

Hospitality qualification

Tools

Microsoft Office

Job description

This is a senior, hands-on leadership role for a polished hospitality professional who takes genuine pride in maintaining five-star service standards, developing a high-performing team, and ensuring every guest interaction is personalised, professional, and memorable.

Core Criteria:

• Grade 12 essential; hospitality qualification advantageous
• 3 to 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
• Flexible and willing to work hospitality hours including weekends and public holidays

Core Responsibilities:

• Lead, coach, and develop the restaurant team to achieve and maintain service excellence across all meal periods
• Manage daily restaurant operations, staff allocation, performance, and departmental standards
• Conduct pre-service briefings and ensure the team is fully prepared and briefed for every service
• Ensure consistently exceptional and personalised service throughout the guest dining experience
• Conduct regular floor and service inspections to ensure quality, attention to detail, and presentation standards
• Respond to guest requests, feedback, and complaints professionally and effectively
• Coordinate with the Executive Chef and all relevant departments for smooth and seamless service delivery
• Ensure five-star standards in food and beverage presentation, portion control, and order accuracy
• Maintain high standards of hygiene, cleanliness, and safe working practices in all restaurant and service areas
• Monitor restaurant stock, supplies, and service equipment and assist with stock counts
• Minimise wastage and support effective cost management across the department
• Train, coach, and mentor restaurant staff and identify ongoing development opportunities

This is a live-in role