Restaurant Manager

SUMMARY:
A luxury five-star hospitality property in Limpopo is seeking an experienced and guest-focused RESTAURANT MANAGER to lead their restaurant team and deliver exceptional dining experiences.

POSITION INFO:
This is a senior, hands-on leadership role for a polished hospitality professional who takes genuine pride in maintaining five-star service standards, developing a high-performing team, and ensuring every guest interaction is personalised, professional, and memorable.

Core Criteria:

• Grade 12 essential; hospitality qualification advantageous
• 3 to 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
• Flexible and willing to work hospitality hours including weekends and public holidays

• Lead, coach, and develop the restaurant team to achieve and maintain service excellence across all meal periods
• Manage daily restaurant operations, staff allocation, performance, and departmental standards
• Conduct pre-service briefings and ensure the team is fully prepared and briefed for every service
• Ensure consistently exceptional and personalised service throughout the guest dining experience
• Conduct regular floor and service inspections to ensure quality, attention to detail, and presentation standards
• Respond to guest requests, feedback, and complaints professionally and effectively
• Coordinate with the Executive Chef and all relevant departments for smooth and seamless service delivery
• Ensure five-star standards in food and beverage presentation, portion control, and order accuracy
• Maintain high standards of hygiene, cleanliness, and safe working practices in all restaurant and service areas
• Monitor restaurant stock, supplies, and service equipment and assist with stock counts
• Minimise wastage and support effective cost management across the department
• Train, coach, and mentor restaurant staff and identify ongoing development opportunities