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:
The successful candidate must have 2–3 years’ restaurant management experience within a busy 4-star or 5-star hotel, large restaurant or similarly high-volume hospitality environment. 
This is an early-morning operational position, so candidates must be comfortable with early starts, weekends and public holidays and have reliable transport 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

• Grade 12 and a relevant Hospitality diploma or degree are essential.
• Minimum 2–3 years’ restaurant management experience within a busy hotel or high-volume hospitality environment.
• 4-star or 5-star hotel restaurant experience is advantageous; high-volume breakfast management experience is a strong advantage.
• Strong floor-management, team leadership, guest relations and service-recovery skills.
• Good knowledge of restaurant operations, POS systems, stock control, food safety, hygiene and health and safety standards.
• Strong communication, organisational and administrative skills, with professional presentation.
• South African ID and a fully updated CV with contactable references.
• Ability to work early-morning shifts, weekends and public holidays; reliable transport is essential.

• Supporting the Restaurant Manager with the daily breakfast operation and ensuring the restaurant and team are ready for service.
• Leading from the floor, conducting briefings, allocating responsibilities and supporting the team throughout service.
• Coordinating guest arrivals, seating and table turnover during busy periods.
• Monitoring buffet presentation and replenishment, à la carte orders and overall service standards.
• Working closely with the Kitchen and other hotel departments to meet guest, group and VIP requirements.
• Engaging with guests, resolving concerns and ensuring effective service recovery.
• Coaching team members and helping maintain service, hygiene, safety and operational standards.
• Supporting stock control, reducing wastage and ensuring the restaurant is reset after service.
• Identifying ways to improve service efficiency and the guest experience.