Restaurant Manager: Ref 1655

Restaurant Manager (Ref:1655)

The Restaurant Manager plays a pivotal role in the overall success of the Hotel School Restaurant. The incumbent will develop and implement strategies to maximize profitability while maintaining the highest standards of service.

Responsibilities

• Supervise staff and ensure proper utilization and maintenance of restaurant equipment.
• Maintain strict control over the budget.
• Manage academic and skill training of students in accordance with Quality Assurance criteria.
• Oversee student training in the Restaurant and Conference Centre.

Key Performance Areas / Principal Accountabilities

1. Management of restaurant and conference operations
   • Develop and submit operational plans to the Director.
   • Align hotel school objectives with restaurant training and operations.
   • Ensure high standards of food and beverage service, safety, and hygiene.
2. Promotion and marketing of restaurant business
   • Develop and implement marketing plans.
   • Research market trends, competitors, and client preferences.
3. Budget and cost control
   • Prepare and present budgets for the restaurant and conference centre.
   • Maintain budget control in collaboration with the Director.
   • Advise the Director on budget variances.
4. Training of students
   • Provide instructions and support to students.
   • Train students in technical and operational tasks.
   • Liaise with academics to integrate simulation and theory.
   • Monitor student progress.
5. Administration and supervision of staff
   • Supervise stock acquisition and control.
   • Ensure staff are trained in stock handling and store management.
   • Liaise with suppliers for quality food sourcing.
   • Maintain industry contacts for student placements.
   • Appraise staff performance and provide feedback.

Minimum Requirements

• A three‑year Diploma (NQF level 6) in Hospitality Management, Food and Beverage, Food Service Management or a related qualification.
• Five (5) years of experience in a Food and Beverage environment, including three (3) years as a Restaurant Manager.
• Proven ability to run multiple outlets or functions simultaneously.
• In‑depth knowledge of premium food and beverage trends and wine pairings.
• High attention to detail, creativity, and a guest‑centric approach.
• Knowledge of restaurant management software such as Micros.

Recommended

• Experience in a la carte service.
• Good understanding of fine dining service.
• Good understanding of mentoring and student training.
• Solid knowledge of inventory control, budgeting, cost control and revenue tracking.
• Strong leadership and motivational skills.

Competencies

• Strong hospitality and guest service skills.
• Professional grooming and polished presentation.
• Strong organizational and time‑management skills.
• Business and commercial acumen.
• Ability to build strong relationships with guests and staff.
• Quick thinking and calmness in stressful situations.
• Financial and budgeting skills.
• Sound decision‑making and problem‑solving.
• High level of initiative.

The appointment will be for a period of five (5) years, subject to performance.

Contact Person: MN Mthembu
Email: maudm@dut.ac.za

Closing date: 04 June 2026

While DUT strives for equal opportunities, preference will be given in accordance with the University’s equity policy. The University reserves the right not to appoint.

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