Restaurant Manager

Reporting to the Food & Beverage Manager and General Manager, the Restaurant Manager is responsible for overseeing all aspects of restaurant operations, including staff supervision, service quality, guest satisfaction, and financial performance. The role requires a hands‑on leader who sets high service standards, builds a positive team culture, and supports staff on the floor during peak service periods.

Key responsibilities include supervising food and beverage service staff, ensuring correct food presentation and food‑handling procedures, and maintaining hygiene and safety standards at all times. The Restaurant Manager will handle guest complaints professionally, conduct regular staff briefings, and provide ongoing coaching and performance feedback to ensure service excellence.

The role also involves administrative and financial oversight, including staff scheduling, payroll attendance records, daily sales reconciliation, inventory counts, breakage reporting, and supplier coordination. Working closely with the kitchen and maintenance teams, the Restaurant Manager ensures equipment functionality, stock availability, and smooth service delivery.

In collaboration with the Food & Beverage team, the Restaurant Manager assists with menu planning and coordinates events such as conferences, weddings, and special functions. Flexibility is essential, as the role requires working varied hours to meet operational demands.

This position offers an opportunity to play a key role in enhancing guest experiences and contributing to the success of one of Botswana’s leading hospitality groups.