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 Core Responsibilities: 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 This is a live-in role