Assistant Restaurant Manager

SUMMARY:
Breakfast sets the tone for the day, and delivering an exceptional breakfast experience requires strong leadership, energy and attention to every detail. The President Hotel, located in Bantry Bay, Cape Town, is seeking an experienced, energetic and hands-on Assistant Restaurant Manager – Breakfast to help lead one of the busiest and most important services of the day. With 349 rooms and high guest volumes, our breakfast operation requires a confident leader who can manage the floor, coordinate the team and ensure a seamless dining experience from the arrival of the first guest through to the end of service. If you thrive in a fast-paced restaurant environment, lead by example and take pride in motivating your team to deliver an organised, efficient and memorable breakfast experience, we would love to hear from you.

POSITION INFO:
MINIMUM REQUIREMENTS

• Grade 12 and a relevant Hospitality diploma or degree.
• 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.

• 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.