Restaurant Manager

SUMMARY

Restaurant Manager

• Job Title: Restaurant Manager
• Reports To: Food and Beverage Manager

The Restaurant Manager is responsible for the day-to-day management of the lodge’s restaurant operations, ensuring exceptional five-star service delivery, seamless guest dining experiences, and effective supervision of service staff. This role focuses on service excellence, staff leadership, and operational efficiency, while supporting the Food & Beverage Manager in achieving overall departmental objectives.

• Manage daily restaurant operations including breakfast, lunch, dinner, and special dining experiences (boma dinners, bush dinners, private dining).
• Ensure smooth coordination between front-of-house service staff, kitchen, and bar.
• Maintain consistent five-star service standards and dining presentation.

• Deliver warm, professional, and personalized dining experiences aligned with luxury safari lodge standards.
• Engage with guests to understand preferences, dietary requirements, and special occasions.
• Proactively resolve guest complaints and service issues to ensure guest satisfaction.

• Supervise, schedule, and motivate waiters, hosts, and service supervisors.
• Conduct on-the-job training in service standards, etiquette, menu knowledge, and wine service.
• Support performance management, discipline, and staff development in line with South African labour legislation.

• Ensure compliance with food safety (HACCP), health & safety regulations, and lodge SOPs.
• Maintain cleanliness, hygiene, and presentation standards in all restaurant and service areas.
• Ensure responsible alcohol service in accordance with South African liquor legislation.

• Assist with stock control, beverage counts, breakages, and wastage reporting.
• Monitor service equipment, linen, and tableware and report shortages or damage.
• Support cost-control initiatives without compromising service quality.

• Prepare daily service reports and provide feedback to the Food & Beverage Manager.
• Assist with rosters, attendance tracking, and leave planning.
• Participate in departmental meetings and training sessions.

• Strong leadership and people-management skills.
• Exceptional guest service and communication abilities.
• High attention to detail and service consistency.
• Good organisational and time-management skills.
• Problem-solving ability and calmness under pressure.
• Team-oriented with a hands-on leadership approach.
• Professionalism, integrity, and accountability.

• Luxury five-star safari lodge in a remote Big Five reserve.
• Guest-facing, fast-paced environment requiring professionalism and attention to detail.
• Flexible working hours including early mornings, late evenings, weekends, and public holidays.
• Close collaboration with the Food & Beverage Manager, Executive Chef, and Operations team.