Restaurant Manager - Dinner Service

At The President Hotel, exceptional guest service extends beyond the daytime experience. Our dinner service plays a vital role in shaping memorable evening experiences through refined service, quality food, and seamless front-of-house operations.

As we continue our journey toward luxury, we are seeking an experienced Restaurant Manager – Dinner Service who brings strong operational leadership, service discipline, and a hands-on approach to managing evening dining.

This role is ideal for an experienced hospitality professional with a proven background in dinner service operations within busy hotel or luxury restaurant environments, and the ability to lead teams while ensuring consistency, quality, and guest satisfaction.

Key Responsibilities

Oversee and manage all aspects of the dinner service operation, including:

• Evening restaurant service from setup to close
• Floor supervision and guest flow management
• Coordination between front-of-house and kitchen teams

Operational & Leadership Responsibilities:

• Lead and supervise the dinner service team to ensure smooth and efficient service
• Ensure service standards align with the hotel’s luxury positioning
• Conduct pre-service briefings and post-service handovers
• Manage staff rosters, attendance, and shift allocation for dinner service
• Ensure correct setup, cleanliness, and closing procedures are followed

Service Quality & Guest

Experience:

• Maintain high standards of food service, presentation, and timing
• Be a visible and hands-on presence during dinner service
• Handle guest feedback and service recovery professionally
• Ensure consistent guest satisfaction throughout the dining experience

Controls & Administration:

• Monitor stock usage, breakages, and wastage during service
• Ensure compliance with health, safety, hygiene, and liquor regulations
• Complete daily service reports and operational checklists
• Support training and onboarding of front-of-house team members

Minimum Requirements

• Matric or equivalent qualification
• Relevant hospitality or food & beverage qualification advantageous
• Minimum 3–5 years’ experience as a Restaurant Manager or Senior Supervisor within a 4 or 5-star hotel or luxury restaurant
• Proven experience managing high-volume dinner service
• Strong operational understanding of restaurant service procedures
• Experience leading and supervising front-of-house teams
• Knowledge of food safety, hygiene standards, and liquor legislation
• Computer literate, including POS systems and Microsoft Office
• CV must be 100% updated before submission

Key Skills & Attributes

• Strong operational focus and attention to detail
• Confident and organised service leader
• Calm and decisive during peak service periods
• Strong planning, coordination, and problem-solving skills
• Guest-focused with a commitment to service excellence
• Professional presentation and conduct
• Reliable, consistent, and solutions-driven

Why Work With Us

• Be part of a hotel committed to sincere, memorable hospitality
• Work within a professional and supportive F&B team
• Opportunity to grow within a luxury hotel environment
• Exposure to a diverse international guest profile
• Competitive salary and employee benefits

Recruitment is aligned with the company’s Employment Equity Plan.
If you do not hear from us within two weeks of the closing date, please consider your application unsuccessful.