Pongola: Restaurant Manager posted by Lodgistics Recruitment

Job Title Restaurant Manager Reports To Food and Beverage Manager Job Purpose 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. Duties and Responsibilities Restaurant Operations  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. Guest Experience & Service Excellence  Deliver warm, professional, and personalised 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. Team Leadership & Supervision  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. Quality, Hygiene & Compliance  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. Stock & Cost Control  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. Administrative & Reporting Duties  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. Core Competencies  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. Working Environment  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. Email CVs to Apply Below