Restaurant Manager (Dinner Service)

Recruiter:

Hospitality Hire

Job Ref:

CPT000095/AW

Date posted:

Sunday, July 26, 2026

Location:

Bantry Bay, South Africa

SUMMARY:
Position: Restaurant Manager (Dinner Service) - Cape Town
Location: Bantry Bay, Cape Town

Because unforgettable evenings are created long before the first plate reaches the table.
At The President Hotel, dinner service is more than simply serving meals, it’s where guests celebrate special occasions, create lasting memories, and experience hospitality at its finest. As we continue our journey toward luxury, we’re looking for a Hotel Restaurant Manager (Dinner Service) who can confidently lead our evening dining experience while creating exceptional guest experiences every single night.
If you are experienced, passionate about food, wine, service excellence, and leading high-performing teams, this role is for you.

POSITION INFO:
Minimum Requirements

Relevant Hospitality qualification or Hotel School diploma (advantageous)
Minimum 3–5 years’ experience as a Restaurant Manager or Senior Front of House Supervisor within a 4-star or 5-star hotel, luxury restaurant, or fine dining environment
Proven experience managing a high-volume dinner service operation
Strong food and beverage knowledge, including wine pairings, cocktails, and à la carte dining
Experience using restaurant reservation and POS systems
Hotel systems experience such as Opera PMS advantageous
Excellent communication, leadership, and guest relations skills
Strong experience handling guest complaints and service recovery
Ability to inspire, coach, and develop front-of-house teams
Ability to work evenings, weekends, and public holidays
South African citizen or valid South African work permit essential
Professional grooming and presentation
CV must be fully updated prior to submission

What You'll Be Doing

Leading and managing the complete dinner service operation from pre-service briefing through to close of service
Managing reservations, table allocations, service flow, and guest experiences throughout the evening
Welcoming guests, hosting VIPs, and overseeing special occasions and dietary requirements
Inspiring, coaching, and developing the front-of-house team
Working closely with the Executive Chef and kitchen team to ensure seamless service delivery
Building food, beverage, and wine knowledge within the team
Driving revenue through thoughtful upselling and personalised guest interactions
Managing team performance, shift scheduling, and operational standards
Maintaining exceptional hygiene, food safety, and compliance standards
Handling guest concerns professionally and creating memorable dining experiences

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