Minimum Requirements

• Grade 12 or equivalent (essential)
• A hospitality qualification will secure your application
• Minimum 2 years supervisory experience in a restaurant or hotel dining environment
• Strong leadership and communication skills
• Excellent knowledge of food and beverage service standards
• Exceptional grooming and presentation standards
• Ability to train, motivate, and guide a service team
• Computer literate (MS Office and POS systems)
• Willingness to work shifts, weekends, and public holidays
• Valid South African ID

Key Competencies

• Guest Service Excellence: Lead by example to ensure every guest receives warm, attentive, and professional service
• Team Leadership: Supervise and support waitrons, hosts, and bar staff to deliver consistent quality and teamwork
• Operational Control: Oversee restaurant setup, reservations, floor service, and closing procedures
• Communication and Coordination: Liaise with the kitchen and bar to ensure smooth service flow and special requests are handled efficiently
• Revenue and Cost Awareness: Promote upselling opportunities and assist in managing stock, breakages, and wastage
• Attention to Detail: Maintain immaculate cleanliness, presentation, and adherence to health and safety standards

Duties and Responsibilities

• Supervise daily restaurant operations to ensure seamless guest experiences
• Conduct pre service briefings and allocate daily sections and responsibilities
• Monitor service standards, table settings, and guest satisfaction throughout each shift
• Handle guest queries, compliments, and complaints with professionalism and empathy
• Support the Food and Beverage Manager in training, motivating, and developing team members
• Assist in managing restaurant stock, ordering, and accurate billing procedures
• Ensure all staff follow standard operating procedures and maintain brand consistency
• Collaborate with other departments to ensure smooth coordination for events, conferences, and group bookings

Why Join This Team

Here, dining is more than a meal, it’s an experience.
By joining this established 4 star hotel team, you’ll be part of a culture that celebrates passion, professionalism, and growth.
What’s on offer:

• A dynamic and supportive work environment
• Opportunities for career advancement within hospitality
• Competitive remuneration and employee benefits
• A workplace that values teamwork, respect, and excellence

Applications

• Must hold a valid South African ID
• Only candidates with relevant supervisory experience will be shortlisted
• Ensure your CV is up to date before submission
• Shortlisted applicants will attend a virtual introduction interview

Recruitment aligns with the company’s Employment Equity Plan.
All applications will be carefully reviewed. If you do not receive feedback within two weeks, please know that while we cannot respond to every applicant, we sincerely appreciate your interest.

Key Responsibilities

• Supervise all Food & Beverage operations across the Pool Area, ensuring smooth, efficient, and guest-focused service.
• Deliver authentic hospitality by being visible on the floor, engaging with guests, and anticipating their needs with professionalism and warmth.
• Assist with staffing, training, and scheduling to maintain a motivated and service-driven team culture.
• Support revenue and profitability through effective planning, upselling, and efficient cost management.
• Monitor stock levels, assist with supplier coordination, and oversee ordering processes to maintain consistent quality and efficiency.
• Collaborate with the Executive Chef and Food & Beverage leadership to enhance menus, service delivery, and presentation standards.
• Ensure compliance with health, safety, and hygiene regulations across all outlets.
• Maintain the Pool Area as a lively, world-class social and dining hub that reflects the property’s commitment to excellence and luxury.

Qualifications and Experience

• Hospitality Management qualification advantageous
• Minimum 2–3 years’ experience in a supervisory or outlet leadership role within a 4- or 5-star hotel or upscale restaurant
• Strong leadership, communication, and organisational skills
• Proficiency in Micros Simphony, Opera, and Dineplan
• Proven understanding of budgeting, cost control, and operational reporting
• Ability to perform under pressure and deliver consistent excellence during peak service times
• South African ID or valid work permit