Restaurant Manager

SUMMARY:
Job Purpose
 
To lead the restaurant team in delivering exceptional five-star service, ensuring excellent guest experiences, efficient operations, and achievement of service and financial objectives.
 
Key Responsibilities
Leadership & Team Management

• Lead, coach, and develop the restaurant team to achieve service excellence.
• Manage daily restaurant operations, staff allocation, performance, and departmental standards.
• Conduct pre-service briefings and ensure the team is fully prepared for service.
• Promote teamwork, professionalism, accountability, and a positive working environment.
• Monitor staff performance and provide ongoing feedback, coaching, and support.

• Ensure consistently exceptional and personalised service throughout the guest dining experience.
• Maintain a five-star restaurant presentation and service standards.
• Conduct regular floor and service inspections to ensure quality and attention to detail.
• Respond to guest requests, feedback, and complaints professionally and effectively.
• Ensure all guest preferences and special requirements are communicated and attended to.

• Oversee daily restaurant operations and service procedures.
• Ensure the restaurant, service areas, and equipment meet required standards.
• Ensure compliance with the SOPs and five-star service standards.
• Coordinate with the Executive Chef and other departments for smooth service.
• Monitor service flow and resolve operational issues promptly.

• Ensure five-star standards in food and beverage presentation and service.
• Maintain strong knowledge of menus and daily offerings.
• Ensure staff are knowledgeable and able to provide professional guest recommendations.
• Monitor service standards, portion control, and order accuracy.
• Support revenue and profitability targets.

• Maintain high standards of hygiene, cleanliness, and safe working practices.
• Ensure compliance with health and safety regulations and company policies.
• Ensure correct food and beverage handling and service.
• Report safety, maintenance, and operational concerns promptly.
• Ensure all restaurant procedures are consistently followed.

• Monitor restaurant stock, supplies, and service equipment.
• Assist with stock counts and maintain accurate stock control.
• Minimise wastage and support effective cost management.
• Maintain accurate operational records and reports.
• Monitor and report breakages, losses, and shortages.

• Train, coach, and mentor restaurant staff to uphold a five-star service standards.
• Ensure new employees receive appropriate operational training and guidance.
• Drive continuous improvement in service delivery and guest experience.
• Identify training needs and provide ongoing development opportunities for the restaurant team.

POSITION INFO:
Minimum Requirements

• Grade 12 (Matric); Hospitality qualification advantageous.
• 3–5 years’ experience in restaurant management or supervision within a luxury hospitality environment.
• Proven experience managing restaurant teams and daily operations.
• Strong knowledge of luxury service standards, guest relations, and F&B operations.
• Excellent leadership, communication, organisational, and problem-solving skills.
• Computer literate with Microsoft Office experience.
• Willing to work flexible hours, weekends, and public holidays.