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Job Summary
The Restaurant Manager is responsible for the day-to-day operation of the lodge restaurant ; ensuring exceptional five-star dining experiences, high service standards, effective staff management, cost control and seamless coordination between the restaurant, kitchen, bar and lodge management. Current South African luxury-lodge vacancies commonly emphasise hands-on leadership, guest experience, stock control, staff training and strong food-and-beverage knowledge. Key Duties & Responsibilities Restaurant Operations Manage the 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 . Ensure all restaurant operations consistently meet five-star luxury lodge standards. Coordinate effectively with the kitchen, bar, housekeeping and lodge management teams. Manage restaurant floor plans, waiter allocations and guest seating. Conduct pre-service briefings and ensure staff are fully prepared for each service. Maintain excellent restaurant presentation, cleanliness, ambience and table settings. Ensure smooth and efficient service throughout every meal period. Guest Experience Provide warm, personalised and professional service to lodge guests. Build strong relationships with guests and maintain a visible presence on the restaurant floor. Anticipate guest needs and special requirements. Handle guest complaints, queries and special requests professionally. Ensure VIPs, honeymooners and special occasions receive appropriate attention. Monitor guest feedback and implement improvements where required. Staff Management & Training Lead; motivate and supervise waiters, hosts and other restaurant staff. Prepare staff rosters and manage shift allocations. Conduct regular training on service standards, food knowledge, wine and beverage service. Coach employees on professional guest interaction and luxury service. Monitor staff performance, attendance, grooming and productivity. Conduct performance reviews and address performance issues appropriately. Develop a positive, professional and service-driven team culture. Food & Beverage Maintain excellent knowledge of food, menus, dietary requirements and allergens. Work closely with the Executive Chef/Chef to ensure smooth menu execution. Ensure waiters have comprehensive knowledge of menus and daily specials. Oversee wine and beverage service and ensure correct service standards. Wine knowledge or sommelier training is advantageous for luxury lodge positions. Stock & Cost Control Monitor food, beverage and operating stock levels. Assist with ordering and supplier coordination. Conduct regular stock counts and investigate discrepancies. Monitor wastage, breakages and portion control. Assist with achieving departmental GP and cost-control targets. Ensure accurate processing of invoices, stock movements and relevant administration. Work with management to control labour and operational costs. Health; Safety & Compliance Ensure compliance with food safety, hygiene and HACCP requirements. Maintain high standards of personal hygiene and staff grooming. Ensure restaurant equipment and facilities are clean, safe and functional. Report maintenance, health and safety issues immediately. Ensure all lodge and departmental SOPs are followed. Administration Complete daily, weekly and monthly restaurant reports. Monitor reservations and special dining requirements. Manage POS procedures and ensure accurate billing. Maintain staff attendance and roster records. Assist with departmental budgets and financial reporting. Ensure all restaurant documentation and checklists are completed accurately. Minimum Qualifications & Experience Essential: Grade 12 / Matric. Diploma or Degree in Hospitality Management, Hotel Management, Food & Beverage Management or a related qualification. 3–5 years' Restaurant Management or senior F&B experience ; preferably in a luxury lodge, five-star hotel or fine-dining environment. Strong knowledge of restaurant operations and five-star service standards. Proven staff management and leadership experience. Excellent food and beverage knowledge. Experience with stock control and cost management. Computer literate with good knowledge of MS Office and POS systems. Knowledge of HACCP, food safety and health & safety requirements. Excellent written and verbal English. Valid driver's licence is advantageous and commonly requested for lodge positions. Advantageous: Previous Big Five/luxury safari lodge experience . Fine-dining experience. Wine/Sommelier qualification such as WSET or relevant wine training. Knowledge of South African wines. Experience with multiple dining venues. Experience with international guests and dietary requirements. Additional South African languages. Experience with systems such as Micros/POS and hospitality stock-control systems. Ideal Candidate Profile The ideal candidate should be polished; energetic, hands-on and highly guest-focused ; with a genuine passion for luxury hospitality. They must be comfortable working long and flexible hours, including evenings, weekends and public holidays, while maintaining composure and attention to detail. Key competencies: Exceptional guest-service orientation Strong leadership and people-management skills Excellent communication and interpersonal skills High attention to detail Strong organisational and administration skills Excellent problem-solving ability Financial and cost-control awareness Food; wine and beverage expertise Ability to work under pressure Professional grooming and presentation Ability to lead by example Passion for luxury safari hospitality
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