<p><span style="color:rgb(0, 0, 0);">???????? ??????????? ?? ????????? ??????? ? ?????????? ??????? ??? ? ?????? ????? ?? ???? ????</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">This is an exciting opportunity to lead and manage restaurant operations within a prestigious luxury hotel, ensuring exceptional service delivery, memorable guest experiences, and alignment with the hotels brand and F&B offerings.</span></p><p style="text-align:start"><strong><span style="color:rgb(0, 0, 0);">Preferred Qualifications & Experience:</span></strong><span style="color:rgb(0, 0, 0);"><br> 35 years experience in a similar leadership role within high-end or boutique hospitality<br> Formal training or certification in hospitality management or related field preferred<br> Wine service or sommelier training advantageous</span></p><p style="text-align:start"><strong><span style="color:rgb(0, 0, 0);">Core Competencies:</span></strong><span style="color:rgb(0, 0, 0);"><br> Operational expertise in restaurant systems, daily operations, and service delivery<br> Strong knowledge of wine varieties, food pairings, service standards, and cellar practices<br> Leadership skills with ability to develop, motivate, and inspire a team<br> Clear, assertive, and respectful communication<br> Financial acumen including budgeting, expense tracking, and cost control<br> Strong organisational skills and attention to detail<br> Guest-focused with a passion for creating exceptional dining experiences<br> Professionalism, reliability, and alignment with brand etiquette and culture</span></p><p style="text-align:start"><strong><span style="color:rgb(0, 0, 0);">Key Responsibilities:</span></strong><span style="color:rgb(0, 0, 0);"><br> Lead, train, and coach the service team to achieve high standards and maintain a motivated culture<br> Develop and implement strategies to deliver the restaurant vision and enhance guest experiences<br> Conduct training on SOPs, menus, wine service, and operational systems<br> Provide performance feedback and conduct daily team briefings<br> Manage operational systems including Micros Symphony (POS), Dineplan (bookings), and timekeeping systems<br> Liaise with guests regarding bookings, special requests, and bespoke dining experiences<br> Create and manage function sheets for group reservations and events<br> Conduct bi-monthly beverage and monthly operating equipment stock takes<br> Collaborate with the F&B Manager on budgeting, cost control, and financial processes<br> Identify and escalate FOH/BOH operational issues for timely resolution<br> Coordinate weekly F&B meetings and follow up on action points<br> Ensure strict adherence to health, safety, hygiene, and cleanliness standards</span></p><p style="text-align:start"><strong><span style="color:rgb(0, 0, 0);">Package:</span></strong><span style="color:rgb(0, 0, 0);"><br> Salary: R30,000 per month (Negotiable depending on experience)<br> Opportunity to lead operations in a prestigious luxury hotel environment</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">? Please note: Due to the high volume of applications, only candidates meeting the listed requirements will be contacted. If you do not receive a response within 7 working days, kindly consider your application unsuccessful.</span></p>