Restaurant Manager

HR Genie; Pongola; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury safari lodge seeks a Restaurant Manager to oversee daily operations, ensuring five-star service and exceptional dining experiences. The ideal candidate will lead and train staff, ensure compliance with hygiene standards, and handle guest interactions professionally. Flexibility is required with working hours, including weekends and holidays. This role demands strong leadership, problem-solving skills, and a focus on guest satisfaction in a fast-paced environment.

Qualifications

• Strong leadership and people-management skills.
• Exceptional guest service and communication abilities.
• High attention to detail and service consistency.

Responsibilities

• Oversee daily restaurant operations including all meal services.
• Ensure exceptional dining experiences and guest satisfaction.
• Supervise and train staff in service standards.

Skills

Leadership

Guest service

Communication

Problem-solving

Attention to detail

Job description

SUMMARY

Restaurant Manager

POSITION INFO

• Job Title: Restaurant Manager
• Reports To: Food and Beverage Manager

JOB PURPOSE

The Restaurant Manager is responsible for the day-to-day management of the lodge’s restaurant operations, ensuring exceptional five-star service delivery, seamless guest dining experiences, and effective supervision of service staff. This role focuses on service excellence, staff leadership, and operational efficiency, while supporting the Food & Beverage Manager in achieving overall departmental objectives.

DUTIES AND RESPONSIBILITIES

Restaurant Operations

• Manage daily restaurant operations including breakfast, lunch, dinner, and special dining experiences (boma dinners, bush dinners, private dining).
• Ensure smooth coordination between front-of-house service staff, kitchen, and bar.
• Maintain consistent five-star service standards and dining presentation.

Guest Experience & Service Excellence

• Deliver warm, professional, and personalized dining experiences aligned with luxury safari lodge standards.
• Engage with guests to understand preferences, dietary requirements, and special occasions.
• Proactively resolve guest complaints and service issues to ensure guest satisfaction.

Team Leadership & Supervision

• 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.

Quality, Hygiene & Compliance

• Ensure compliance with food safety (HACCP), health & safety regulations, and lodge SOPs.
• Maintain cleanliness, hygiene, and presentation standards in all restaurant and service areas.
• Ensure responsible alcohol service in accordance with South African liquor legislation.

Stock & Cost Control

• Assist with stock control, beverage counts, breakages, and wastage reporting.
• Monitor service equipment, linen, and tableware and report shortages or damage.
• Support cost-control initiatives without compromising service quality.

Administrative & Reporting Duties

• Prepare daily service reports and provide feedback to the Food & Beverage Manager.
• Assist with rosters, attendance tracking, and leave planning.
• Participate in departmental meetings and training sessions.

Core Competencies

• Strong leadership and people-management skills.
• Exceptional guest service and communication abilities.
• High attention to detail and service consistency.
• Good organisational and time-management skills.
• Problem-solving ability and calmness under pressure.
• Team-oriented with a hands-on leadership approach.
• Professionalism, integrity, and accountability.

Working Environment

• Luxury five-star safari lodge in a remote Big Five reserve.
• Guest-facing, fast-paced environment requiring professionalism and attention to detail.
• Flexible working hours including early mornings, late evenings, weekends, and public holidays.
• Close collaboration with the Food & Beverage Manager, Executive Chef, and Operations team.