Restaurant Manager

At The President Hotel, exceptional guest service extends beyond the daytime experience. Our dinner service plays a vital role in creating memorable evenings through refined service, quality cuisine, and seamless front-of-house operations.

As we continue our journey toward luxury, we are seeking an experienced Restaurant Manager – Dinner Service who brings strong operational leadership, service discipline, and a hands-on approach to managing evening dining operations.

This role is ideal for an experienced hospitality professional with a proven background in dinner service within busy hotel or luxury restaurant environments, and the ability to lead teams while ensuring consistency, quality, and outstanding guest satisfaction.

Key Responsibilities

Dinner Service Operations

• Oversee and manage all aspects of the dinner service operation from setup to close
• Supervise the restaurant floor and manage guest flow throughout service
• Coordinate closely with the kitchen and front-of-house teams to ensure smooth service delivery

Operational & Leadership Responsibilities

• Lead, supervise, and motivate the dinner service team to ensure efficient operations
• Ensure service standards consistently align with the hotel’s luxury positioning
• Conduct pre-service briefings and post-service handovers
• Manage staff rosters, attendance, and shift allocations for evening service
• Ensure correct setup, cleanliness, and closing procedures are followed

Service Quality & Guest Experience

• Maintain high standards of food service, presentation, and timing
• Be a visible and hands-on leader during dinner service
• Handle guest feedback, complaints, and service recovery professionally
• Ensure consistent guest satisfaction throughout the dining experience

Controls & Administration

• Monitor stock usage, breakages, and wastage during service
• Ensure compliance with health, safety, hygiene, and liquor legislation
• Complete daily service reports and operational checklists
• Support training and onboarding of front-of-house team members

Minimum Requirements

• Matric or equivalent qualification
• Relevant hospitality or food & beverage qualification (advantageous)
• Minimum 3–5 years’ experience as a Restaurant Manager or Senior Supervisor
• Experience gained within a 4 or 5-star hotel or luxury restaurant environment
• Proven experience managing high-volume dinner service
• Strong operational understanding of restaurant service procedures
• Experience leading and supervising front-of-house teams
• Knowledge of food safety, hygiene standards, and liquor legislation
• Computer literacy, including POS systems and Microsoft Office
• CV must be fully updated before submission

Key Skills & Attributes

• Strong operational focus with exceptional attention to detail
• Confident, organised, and hands-on service leader
• Calm and decisive during peak service periods
• Excellent planning, coordination, and problem-solving skills
• Guest-focused with a commitment to service excellence
• Professional presentation and conduct
• Reliable, consistent, and solutions-driven

Why Work With Us

• Be part of a hotel committed to sincere, memorable hospitality
• Work within a professional and supportive Food & Beverage team
• Opportunity to grow within a luxury hotel environment
• Exposure to a diverse international guest profile
• Competitive salary and employee benefits

Applications

All applications are carefully reviewed. If you do not hear from us within two weeks of the closing date, please consider your application unsuccessful. We sincerely thank you for your interest in joining our team.

Recruitment is aligned with the company’s Employment Equity Plan.