Duties: Overseeing the day‑to‑day operations of the restaurant, including managing the dining area, staff, and customer service. Leading and motivating a team of talented individuals, ensuring a harmonious work environment. Implementing and maintaining exceptional service standards, focusing on guest satisfaction. Collaborating with the Executive Chef and other departments to create and execute innovative menus and dining concepts. Monitoring and optimizing restaurant performance, including revenue generation, cost control, and inventory management. Ensuring compliance with health and safety regulations and maintaining cleanliness and hygiene standards. Handling guest feedback and resolving any issues or concerns promptly and professionally. Requirements: Grade 12 A formal qualification At least 3 years proven experience as a Restaurant Manager or in a similar role within the hospitality industry. Strong leadership skills and the ability to inspire and motivate a team. Own transport ...