Restaurant Manager

SUMMARY:
The Restaurant Manager is responsible for the day-to-day operation of the lodge restaurant, ensuring exceptional five-star dining experiences, high service standards, effective staff management, cost control and seamless coordination between the restaurant, kitchen, bar and lodge management. Current South African luxury-lodge vacancies commonly emphasise hands-on leadership, guest experience, stock control, staff training and strong food-and-beverage knowledge.
Key Duties & Responsibilities
Restaurant Operations

• Manage the daily operation of the restaurant, including breakfast, lunch and dinner.
• Oversee special dining experiences such as boma dinners, bush dinners, private dinners and outdoor functions.
• Ensure all restaurant operations consistently meet five-star luxury lodge standards.
• Coordinate effectively with the kitchen, bar, housekeeping and lodge management teams.
• Manage restaurant floor plans, waiter allocations and guest seating.
• Conduct pre-service briefings and ensure staff are fully prepared for each service.
• Maintain excellent restaurant presentation, cleanliness, ambience and table settings.
• Ensure smooth and efficient service throughout every meal period.

• Provide warm, personalised and professional service to lodge guests.
• Build strong relationships with guests and maintain a visible presence on the restaurant floor.
• Anticipate guest needs and special requirements.
• Handle guest complaints, queries and special requests professionally.
• Ensure VIPs, honeymooners and special occasions receive appropriate attention.
• Monitor guest feedback and implement improvements where required.

• Lead, motivate and supervise waiters, hosts and other restaurant staff.
• Prepare staff rosters and manage shift allocations.
• Conduct regular training on service standards, food knowledge, wine and beverage service.
• Coach employees on professional guest interaction and luxury service.
• Monitor staff performance, attendance, grooming and productivity.
• Conduct performance reviews and address performance issues appropriately.
• Develop a positive, professional and service-driven team culture.

• Maintain excellent knowledge of food, menus, dietary requirements and allergens.
• Work closely with the Executive Chef/Chef to ensure smooth menu execution.
• Ensure waiters have comprehensive knowledge of menus and daily specials.
• Oversee wine and beverage service and ensure correct service standards.
• Wine knowledge or sommelier training is advantageous for luxury lodge positions.

• Monitor food, beverage and operating stock levels.
• Assist with ordering and supplier coordination.
• Conduct regular stock counts and investigate discrepancies.
• Monitor wastage, breakages and portion control.
• Assist with achieving departmental GP and cost-control targets.
• Ensure accurate processing of invoices, stock movements and relevant administration.
• Work with management to control labour and operational costs.

• Ensure compliance with food safety, hygiene and HACCP requirements.
• Maintain high standards of personal hygiene and staff grooming.
• Ensure restaurant equipment and facilities are clean, safe and functional.
• Report maintenance, health and safety issues immediately.
• Ensure all lodge and departmental SOPs are followed.

• Complete daily, weekly and monthly restaurant reports.
• Monitor reservations and special dining requirements.
• Manage POS procedures and ensure accurate billing.
• Maintain staff attendance and roster records.
• Assist with departmental budgets and financial reporting.
• Ensure all restaurant documentation and checklists are completed accurately.

POSITION INFO:
Minimum Qualifications & Experience
Essential:

• Grade 12 / Matric.
• Diploma or Degree in Hospitality Management, Hotel Management, Food & Beverage Management or a related qualification.
• 3–5 years' Restaurant Management or senior F&B experience, preferably in a luxury lodge, five-star hotel or fine-dining environment.
• Strong knowledge of restaurant operations and five-star service standards.
• Proven staff management and leadership experience.
• Excellent food and beverage knowledge.
• Experience with stock control and cost management.
• Computer literate with good knowledge of MS Office and POS systems.
• Knowledge of HACCP, food safety and health & safety requirements.
• Excellent written and verbal English.
• Valid driver's licence is advantageous and commonly requested for lodge positions.

• Previous Big Five/luxury safari lodge experience.
• Fine-dining experience.
• Wine/Sommelier qualification such as WSET or relevant wine training.
• Knowledge of South African wines.
• Experience with multiple dining venues.
• Experience with international guests and dietary requirements.
• Additional South African languages.
• Experience with systems such as Micros/POS and hospitality stock-control systems.

• Exceptional guest-service orientation
• Strong leadership and people-management skills
• Excellent communication and interpersonal skills
• High attention to detail
• Strong organisational and administration skills
• Excellent problem-solving ability
• Financial and cost-control awareness
• Food, wine and beverage expertise
• Ability to work under pressure
• Professional grooming and presentation
• Ability to lead by example
• Passion for luxury safari hospitality