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Job Summary
Duties: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 5* 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.
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.
Requirements:
Grade 12
A formal qualification
At least 2 – 5 years luxury 5* safari lodge / high end dining Restaurant Management experience.
Wine knowledge will be an advantage.
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.
Craven Cottage CC
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