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Job Summary
1. PURPOSE OF ROLE The Restaurant Manager is responsible for the overall operational leadership of the Restaurant ensuring the consistent delivery of an exceptional luxury dining and entertainment experience. The role is accountable for managing all Front-of-House operations, driving operational excellence, maximising profitability, leading high-performing teams, and maintaining the Company's premium brand standards. The Restaurant Manager will ensure seamless service delivery across all restaurant, bar, lounge, VIP, and event operations while fostering a culture of excellence, accountability, and continuous improvement consistent with the restaurant’s reputation as a leading luxury lifestyle destination. 2. KEY RESPONSIBILITIES Lead the daily operations of the restaurant, bar, lounge, VIP areas, and private event spaces to ensure exceptional service delivery. Ensure the consistent execution of Tempo Luxury's premium service standards and guest experience. Lead, mentor, develop, and performance manage all Front-of-House employees, supervisors, and duty managers. Foster a culture of professionalism, accountability, urgency, and service excellence. Drive revenue growth through effective operational planning, upselling initiatives, and maximising guest spend. Manage labour costs, staffing levels, productivity, and operational efficiencies in line with approved budgets. Oversee daily opening and closing procedures and ensure operational readiness at all times. Monitor service standards, table management, reservations, VIP bookings, and guest flow to maximise operational efficiency. Build and maintain relationships with VIP guests, corporate clients, and high-value customers to encourage repeat business. Professionally investigate and resolve guest complaints, service failures, and operational issues. Ensure all food and beverage service complies with company standards, licensing requirements, and applicable legislation. Work closely with the Executive Chef, Procurement Manager, Bar Manager, Marketing Team, and Events Team to deliver exceptional guest experiences. Oversee restaurant presentation, cleanliness, ambience, lighting, music, and operational readiness throughout trading hours. Analyse daily sales reports, labour reports, guest feedback, operational KPIs, and financial performance to identify opportunities for improvement. Conduct regular staff meetings, coaching sessions, performance reviews, and disciplinary processes in accordance with Company policies. Ensure strict compliance with health and safety, food safety, liquor licensing, security, and cash handling procedures. Oversee cash management, POS compliance, daily reconciliations, and operational controls to minimise losses. Drive continuous operational improvements to enhance profitability, efficiency, and guest satisfaction. Perform any other reasonable duties assigned by the General Manager or Directors. 3. TECHNICAL SKILLS/COMPETENCIES Extensive knowledge of luxury restaurant and hospitality operations. Exceptional leadership and people management skills. Strong financial acumen, including budgeting, labour management, cost control, and profit optimisation. Excellent guest relations and luxury customer service skills. Strong understanding of VIP service standards and premium hospitality. Advanced operational planning and organisational skills. Excellent conflict resolution and complaint handling abilities. Strong commercial awareness with the ability to drive sales and operational performance. Excellent communication, coaching, and interpersonal skills. Ability to lead effectively in a fast-paced, high-pressure hospitality environment. Sound knowledge of food safety legislation, liquor licensing requirements, and health and safety compliance. Proficiency in Microsoft Office, GAAP Unity POS, reservation platforms, and hospitality reporting systems. 4. MINIMUM QUALIFICATIONS/EXPERIENCE REQUIRED Diploma or Degree in Hospitality Management, Business Management, or a related qualification. Minimum of five (5) years' management experience within a luxury restaurant, premium hospitality venue, luxury hotel, or high-end lifestyle establishment. Proven experience managing large Front-of-House teams in a high-volume environment. Demonstrated success in managing premium guest experiences, VIP clientele, and luxury service standards. Strong experience in financial management, labour planning, operational reporting, and restaurant profitability. Experience managing late-night trading operations, entertainment venues, or premium lifestyle establishments will be highly advantageous. Sound knowledge of South African food safety, liquor licensing, and hospitality legislation. Strong preference will be given to candidates with restaurant management experience gained within the Steyn City, Midrand, Waterfall, Fourways, Kyalami, Sandton, and surrounding luxury hospitality markets, demonstrating a proven ability to manage premium clientele, high service standards, and high-volume upscale operations. Valid driver's licence and own reliable transport
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