SUMMARY:
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.
POSITION INFO:
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 Environement:- 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.
