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Key Responsibilities:
• Engage with discerning guests, monitor service, and ensure excellence in guest
interactions.
• Train, supervise, and manage restaurant staff to maintain luxury service standards.
• Coordinate front-of-house and back-of-house communication seamlessly.
• Plan staff rosters and manage stock flow with attention to detail.
• Perform daily cash-ups and liaise with suppliers professionally.
• Ensure compliance with safety, hygiene, and luxury hospitality standards.
• Handle administrative duties: record-keeping, uniforms, emails, and supplier
coordination.
Requirements:
• Grade 12, bilingual.
• 2–3 years’ restaurant management or similar experience in luxury or high-end hospitality.
• Knowledge of food, beverages, bar, wine varietals, and dietary requirements.
• Strong team leadership, staff training, and luxury service orientation.
• Well-presented, professional, and enthusiastic personality.
• Quick learner; able to master menu and service standards within 1 month.
• Flexible availability, including evenings, weekends, and public holidays.
• Excellent communication and interpersonal skills suitable for a luxury environment.
