Assistant Restaurant Manager

SUMMARY:
Breakfast sets the tone for the day and delivering it exceptionally takes strong leadership, energy and attention to every detail.
At The President Hotel, we’re looking for an experienced, energetic and hands-on Assistant Restaurant Manager – Breakfast to help lead one of the busiest services of the day. With 349 rooms and high guest volumes, breakfast requires a manager who can confidently lead the floor, coordinate the team and keep service running smoothly from the first guest arrival through to the end of service.

POSITION INFO:
As we continue our journey toward luxury, we need someone who is visible on the floor, actively engaged with guests and the team, and comfortable stepping in wherever needed. You’ll work closely with the Restaurant Manager and Kitchen team to ensure the restaurant is fully prepared, service flows efficiently, the breakfast offering is consistently well presented, and every guest receives warm, professional and attentive service.
The successful candidate must have previous restaurant supervisory or junior management experience within a busy 4-star or 5-star hotel, large restaurant or similarly high-volume hospitality environment. Previous experience managing or supervising a high-volume hotel breakfast service will be a strong advantage.
This is an early-morning operational position, so candidates must be comfortable with early starts, weekends and public holidays and have reliable transport to get to work for the required shifts.
If you thrive in a fast-paced restaurant environment, enjoy leading people from the floor and take pride in delivering an organised, efficient and memorable breakfast experience, we’d like to hear from you.
Minimum Requirements

• Relevant Hospitality, Food & Beverage or Hotel Management qualification advantageous
  - Minimum 2 years’ experience in a Restaurant Supervisor, Senior Supervisor, Assistant Restaurant Manager or similar leadership position within a busy hospitality environment
  - Previous 4-star or 5-star hotel restaurant experience highly advantageous
  - Experience within a large, high-volume restaurant operation essential
  - Previous experience managing or supervising high-volume breakfast service strongly advantageous
  - Strong understanding of restaurant operations and professional food and beverage service standards
  - Proven ability to lead and coordinate a restaurant team during busy service periods
  - Strong floor-management skills with a visible, hands-on leadership approach
  - Experience conducting pre-service briefings, allocating sections and coordinating staff responsibilities
  - Strong guest relations and customer service skills
  - Confident handling guest complaints and providing effective service recovery
  - Ability to anticipate service challenges and respond quickly and professionally
  - Good understanding of restaurant opening, service and closing procedures
  - Experience with restaurant POS systems, with Micros Simphony or similar experience advantageous
  - Good understanding of stock control, breakages, wastage and operational cost awareness
  - Knowledge of food safety, hygiene and health and safety standards
  - Strong leadership, communication and interpersonal skills
  - Proven ability to coach, motivate and develop team members
  - Strong organisational, planning and time-management skills
  - Ability to remain calm, professional and solutions-focused during high-volume service
  - Excellent attention to detail and high service standards
  - Strong administrative and computer skills
  - Professional grooming and presentation
  - Must be willing and able to work early-morning breakfast shifts
  - Ability to work weekends and public holidays as operationally required
  - Reliable transport for early-morning shifts is essential
  - South African ID 
  - A fully updated CV with contactable reference details is essential

• Supporting the Restaurant Manager with the efficient day-to-day management of the breakfast operation
  - Ensuring the restaurant and team are fully prepared before breakfast service begins
  - Leading from the floor and remaining visible, approachable and actively involved throughout service
  - Conducting pre-service briefings and ensuring the team understands occupancy levels, expected covers, VIP guests, groups and special requirements
  - Allocating sections and responsibilities to ensure appropriate floor coverage and efficient service
  - Supervising and supporting waitrons, hosts and other restaurant team members throughout breakfast
  - Monitoring guest arrivals and managing seating and service flow during peak periods
  - Ensuring tables are cleared, reset and available efficiently during high-volume periods
  - Working closely with the Kitchen team to ensure smooth communication between front and back of house
  - Monitoring the breakfast buffet to ensure presentation, availability, cleanliness and replenishment standards are consistently maintained
  - Ensuring à la carte breakfast orders are delivered accurately and within appropriate service times
  - Engaging proactively with guests throughout breakfast and ensuring their needs are identified and addressed
  - Handling guest concerns and complaints professionally and ensuring effective service recovery
  - Supporting the team during peak periods and stepping into operational areas wherever assistance is required
  - Maintaining consistently high food and beverage service standards throughout the restaurant
  - Coaching and guiding team members during service to improve performance, confidence and guest engagement
  - Ensuring restaurant service stations, tables and operational areas remain clean, organised and professionally presented
  - Monitoring service times and identifying potential delays before they negatively impact the guest experience
  - Ensuring restaurant SOPs, food safety requirements, hygiene standards and health and safety procedures are consistently followed
  - Supporting staff attendance management, shift allocation and other team administration as required
  - Monitoring breakages, equipment, linen and operational supplies and reporting or addressing concerns appropriately
  - Supporting stock control and helping minimise unnecessary wastage and operational losses
  - Working closely with Kitchen, Front Office, Guest Experience, Housekeeping and other hotel departments to anticipate occupancy levels and guest requirements
  - Coordinating breakfast requirements for groups, VIP guests, special occasions and high-occupancy periods
  - Supporting the Restaurant Manager with onboarding, training, coaching and performance management of team members
  - Ensuring the restaurant is appropriately cleared, reset and prepared following breakfast service
  - Assisting with operational and administrative responsibilities following the breakfast period as required
  - Continuously identifying opportunities to improve service efficiency, team performance and the overall guest experience
  - Ensuring every breakfast service reflects the professional and elevated standards expected at The President Hotel

• Be part of Cape Town’s Most Loved Hotel
  - Work within a professional, high-volume 349-room hotel environment
  - Take on a key leadership role within one of the hotel’s busiest daily services
  - Develop your restaurant management, people leadership and operational skills
  - Gain valuable exposure to high-volume Food & Beverage operations within a large city hotel
  - Work closely with experienced Restaurant, Food & Beverage and Kitchen leadership
  - Build your career within an environment focused on professional development and service excellence
  - Play an important role in creating an exceptional start to every guest’s day
  - Be part of our exciting journey toward luxury
  - Enjoy a competitive salary, company contributions toward medical aid and provident fund, staff meals on duty and an outstanding team culture