The President Hotel has a long and interesting history that can be traced back to the very beginnings of the areas now known as Bantry Bay and Sea Point. A hotel has stood on the site for some 150 years, and before that, the Society House - the first substantial building in the area - stood on this portion of land that once stretched down to the sea and up the slopes of Lion’s Head to Kloof Road.
As we continue our journey toward luxury, we need someone who is visible on the floor, actively engaged with guests and the team, and comfortable stepping in wherever needed. You’ll work closely with the Restaurant Manager and Kitchen team to ensure the restaurant is fully prepared, service flows efficiently, the breakfast offering is consistently well presented, and every guest receives warm, professional and attentive service.
The successful candidate must have previous restaurant supervisory or junior management experience within a busy 4-star or 5-star hotel, large restaurant or similarly high-volume hospitality environment. Previous experience managing or supervising a high-volume hotel breakfast service will be a strong advantage.
This is an early-morning operational position, so candidates must be comfortable with early starts, weekends and public holidays and have reliable transport to get to work for the required shifts.
If you thrive in a fast-paced restaurant environment, enjoy leading people from the floor and take pride in delivering an organised, efficient and memorable breakfast experience, we’d like to hear from you.
Minimum Requirements
Relevant Hospitality, Food & Beverage or Hotel Management qualification advantageous
Minimum 2 years’ experience in a Restaurant Supervisor, Senior Supervisor, Assistant Restaurant Manager or similar leadership position within a busy hospitality environment
Previous 4-star or 5-star hotel restaurant experience highly advantageous
Experience within a large, high-volume restaurant operation essential
Previous experience managing or supervising high-volume breakfast service strongly advantageous
Strong understanding of restaurant operations and professional food and beverage service standards
Proven ability to lead and coordinate a restaurant team during busy service periods
Strong floor-management skills with a visible, hands-on leadership approach
Experience conducting pre-service briefings, allocating sections and coordinating staff responsibilities
Strong guest relations and customer service skills
Confident handling guest complaints and providing effective service recovery
Ability to anticipate service challenges and respond quickly and professionally
Good understanding of restaurant opening, service and closing procedures
Experience with restaurant POS systems, with Micros Simphony or similar experience advantageous
Good understanding of stock control, breakages, wastage and operational cost awareness
Knowledge of food safety, hygiene and health and safety standards
Strong leadership, communication and interpersonal skills
Proven ability to coach, motivate and develop team members
Strong organisational, planning and time-management skills
Ability to remain calm, professional and solutions-focused during high-volume service
Excellent attention to detail and high service standards
Strong administrative and computer skills
Professional grooming and presentation
Must be willing and able to work early-morning breakfast shifts
Ability to work weekends and public holidays as operationally required
Reliable transport for early-morning shifts is essential
South African ID
A fully updated CV with contactable reference details is essential
What You’ll Be Doing
Supporting the Restaurant Manager with the efficient day-to-day management of the breakfast operation
Ensuring the restaurant and team are fully prepared before breakfast service begins
Leading from the floor and remaining visible, approachable and actively involved throughout service
Conducting pre-service briefings and ensuring the team understands occupancy levels, expected covers, VIP guests, groups and special requirements
Allocating sections and responsibilities to ensure appropriate floor coverage and efficient service
Supervising and supporting waitrons, hosts and other restaurant team members throughout breakfast
Monitoring guest arrivals and managing seating and service flow during peak periods
Ensuring tables are cleared, reset and available efficiently during high-volume periods
Working closely with the Kitchen team to ensure smooth communication between front and back of house
Monitoring the breakfast buffet to ensure presentation, availability, cleanliness and replenishment standards are consistently maintained
Ensuring à la carte breakfast orders are delivered accurately and within appropriate service times
Engaging proactively with guests throughout breakfast and ensuring their needs are identified and addressed
Handling guest concerns and complaints professionally and ensuring effective service recovery
Supporting the team during peak periods and stepping into operational areas wherever assistance is required
Maintaining consistently high food and beverage service standards throughout the restaurant
Coaching and guiding team members during service to improve performance, confidence and guest engagement
Ensuring restaurant service stations, tables and operational areas remain clean, organised and professionally presented
Monitoring service times and identifying potential delays before they negatively impact the guest experience
Ensuring restaurant SOPs, food safety requirements, hygiene standards and health and safety procedures are consistently followed
Supporting staff attendance management, shift allocation and other team administration as required
Monitoring breakages, equipment, linen and operational supplies and reporting or addressing concerns appropriately
Supporting stock control and helping minimise unnecessary wastage and operational losses
Working closely with Kitchen, Front Office, Guest Experience, Housekeeping and other hotel departments to anticipate occupancy levels and guest requirements
Coordinating breakfast requirements for groups, VIP guests, special occasions and high-occupancy periods
Supporting the Restaurant Manager with onboarding, training, coaching and performance management of team members
Ensuring the restaurant is appropriately cleared, reset and prepared following breakfast service
Assisting with operational and administrative responsibilities following the breakfast period as required
Continuously identifying opportunities to improve service efficiency, team performance and the overall guest experience
Ensuring every breakfast service reflects the professional and elevated standards expected at The President Hotel
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