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 in Bantry Bay, Cape Town, we are 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.
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 would like to hear from you.

POSITION INFO:
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.

• Support the Restaurant Manager with the daily breakfast operation and ensure the restaurant and team are ready for service.
• Lead from the floor, conduct briefings, allocate responsibilities and support the team throughout service.
• Coordinate guest arrivals, seating and table turnover during busy periods.
• Monitor buffet presentation and replenishment, a la carte orders and overall service standards.
• Work closely with the Kitchen and other hotel departments to meet guest, group and VIP requirements.
• Engage with guests, resolve concerns and ensure effective service recovery.
• Coach team members and help maintain service, hygiene, safety and operational standards.
• Support stock control, reduce wastage and ensure the restaurant is reset after service.
• Identify ways to improve service efficiency and the guest experience.