Safari JOBS is delighted to recruit for a Lodge Restaurant Manager opportunity within one of South Africa’s most highly regarded luxury safari hospitality environments. This is a standout role for a confident, polished and guest-focused Restaurant Manager who thrives in a high-energy, refined lodge setting where dining is not simply service, but a memorable part of the overall guest journey. The successful candidate will form part of a dynamic Food and Beverage team where elegant à la carte service, vibrant buffet experiences, outdoor dining occasions, wine service, and multiple venue flow all come together to create unforgettable hospitality moments. Our client is seeking a natural floor leader with warmth, presence and excellent people skills; someone who can hold the room with quiet confidence, guide a team with consistency and care, and ensure that every guest interaction feels seamless, professional and sincere. Responsibilities Guest Experience & Seating Coordination – coordinate greeting, welcoming, and flow of service procedures, manage reservations, special requests, and address guest inquiries or complaints. Service Coordination – supervise waitstaff, coordinate with kitchen, set up dining room, oversee flow of service. Operational Management – manage floorplans, guest‑waiter allocations, handle reservations, train staff, create staff rosters, manage inventory and health & safety standards. Maintain dining room atmosphere – lighting, music volume, overall cleanliness. Coordinating training on culture competence, guest communication and engagement for staff to adapt to diverse service requirements. Oversee daily restaurant operations to ensure high standards of service and guest satisfaction. Administer and train waiter staff, fostering a positive and professional work environment. Oversee and drive wine list/service and training requirements with team. Oversee and drive beverage/bar team and training requirements with team. Handle and execute guest inquiries, feedback and complaints professionally and tactfully. Collaborate with culinary team to create and update trends on menus and offerings. Qualifications A clear criminal record (required). Excellent employment track record – references will be checked. Excellent English communication, computer & literacy skills. Grade 12 education. Minimum 2 years’ experience in a similar position. Experience with à la carte service for 150 pax including buffet & outdoor functions and running multiple venues. Understanding of international service requirements. Other language skills – advantage. Formal hospitality or related qualification – advantage. Knowledge of restaurant management software – advantage. Valid driver’s licence (mandatory) and own vehicle – advantage. Strong leadership, management and mentoring skills with ability to listen, inspire and empower the team. Detail-oriented with strong problem solving ability. Positive, self-motivated and confident approach. Ability to work under pressure and manage multiple priorities. Committed to developing a positive learning culture where team members feel valued, respected and supported. Benefits Competitive CTC package, DOE & qualifications. Onsite accommodation. Group pension fund with 50/50 contribution. Staff bed nights, uniform and laundry thereafter. Meals provided while on duty/work cycle. Work cycle: 21 days on, 7 days off, plus 15 annual leave days. Flexibility to work evenings, weekends and holidays as needed. #J-18808-Ljbffr