Duties:

• Overseeing the day‑to‑day operations of the restaurant, including managing the dining area, staff, and customer service.
• Leading and motivating a team of talented individuals, ensuring a harmonious work environment.
• Implementing and maintaining exceptional service standards, focusing on guest satisfaction.
• Collaborating with the Executive Chef and other departments to create and execute innovative menus and dining concepts.
• Monitoring and optimizing restaurant performance, including revenue generation, cost control, and inventory management.
• Ensuring compliance with health and safety regulations and maintaining cleanliness and hygiene standards.
• Handling guest feedback and resolving any issues or concerns promptly and professionally.

Requirements:

• Grade 12
• A formal qualification
• At least 3 years proven experience as a Restaurant Manager or in a s...