Restaurant Manager

Core Criteria:

• Grade 12, with a tertiary qualification in Food Services Management or Hospitality preferred
• 2-3 years’ experience as a Restaurant Manager in a 5-star or luxury environment
• Wine certification or equivalent wine experience
• Fine dining experience in a nationally recognised, award-listed restaurant advantageous
• Excellent written and verbal communication skills, and comfortable engaging with distinguished clientele
• Excellent food and wine knowledge
• Strong attention to detail and excellent planning and organisational skills
• High stress tolerance and the ability to perform under pressure
• Reliable, flexible, adaptable and self-disciplined
• High standards of ethical conduct

Candidate Responsibilities:

• Coordinate daily operations across the restaurant, in-room dining and pool terrace
• Deliver superior service and maximise guest satisfaction
• Respond promptly and accurately to guest needs and complaints
• Work alongside the Sommelier to compile the wine and beverage lists and recommend wines to guests
• Ensure in-room wine lists are kept up to date
• Recruit, manage and develop staff, including rosters and overtime
• Manage stock purchasing and the stock budget, and operate within budget
• Ensure compliance with sanitation and safety regulations

This is a live-out position