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Job Summary
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 personalised 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. Email CVs to Apply Below
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