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 megan@lodgistics.eco