PURPOSE OF THE POSITION:

To lead and supervise the services & team in the assigned food and beverage outlet to ensure the delivery of outstanding guest experiences and financial profitability of the business.   

QUALIFICATIONS & EXPERIENCE:

• National Diploma in Restaurant Management.                   
• Minimum 3 years’ experience in maître d’or hosting, contemporary or fine dining restaurant set-up in a 4* and 5* hotel or lodge.
• Knowledge of budgets, ordering, profit & loss, cost of sales, meeting suppliers and coordinating stock deals with the manager.
• Product knowledge and hospitality industry experience or Reservation experience.
• Eye for detail and interpretation of numerical data.
• Wine, Sommelier or Beer course will be an added advantage.
• Computer literate (MS Office/Office/Excel/PowerPoint)
• System knowledge on Micros/Opera
• Drivers licence.

KEY ACCOUNTABILITIES:

• Constantly monitor and check the quality-of-service delivery towards the guests and make sure the processes are speaking to the brand and the provided quality guideline.
• Supervise the standard of presentation and service of all food orders and ensure compliance with plating guide.
• Provide guests with quality service by monitoring staff assignments and responsiveness and seeking opportunities to communicate with guests to personalize the service.
• Prepare duty rosters of restaurant staff, ensuring correct manning levels and even distribution of work.
• Maintain a friendly attitude, welcome, and acknowledge each guest with a smile, and a friendly verbal greeting in line with the sequence of service.
• Monitor effectiveness of workflow and sequence of service during service periods and provides constant hands-on support.
• Check daily forecast and ensure all function sheets/menus are correct and ready for service.
• Ensure the team understands upselling techniques through continues team engagement on product knowledge and business performance.
• Conduct the pre-service shift briefing to ensure effective and efficient communication, providing waiters with specific guidance and information to perform effectively in the coming shift.
• Coordinate regular stock taking on Food & Beverage as well as operating equipment at specified intervals; daily, weekly, and monthly.
• Own the restaurant revenue generation, collection, and control processes to deliver the targeted revenues and covers.
• Monitor product availability on all food and beverage menu items in conjunction with the Chef and stores.
• Equip and demonstrate to team members excellence in product knowledge and upselling of all food and beverage menu items/onsite training.
• Maintain Record of all Complimentary meals in line with the set procedures and SOP’s.
• Manage labour cost control through properly planned employee rosters and controlling overtime.
• Drive front of house cost control through daily, weekly, and monthly stock reviews of all food & beverage items.
• Ensure that the restaurant opens at the stipulated times and that all pre-service activities have been carried out.
• Articulate and maintain developed standards, product knowledge and grooming.
• Advice the Head of Department or Head Chef of any improvement needed in relation to restaurants operation including updates to SOPs or addition/deletion of SOPs.
• Continuously enforce SOPs through consistent monitoring, coaching, and guidance                             

DUE DATE: 21 OCTOBER 2026

 OL - Authentic, Caring & Passionate

Applicants meeting our requirements are invited to apply. OL Group of Companies is an Equal Opportunity Employer.

    "This position is subject to a pre-employment screening and vetting process, and by applying for this position, applicants acknowledge that they are aware that the Company reserves the right to carry out screening and pre-employment vetting for all shortlisted applicants. Certificate of Conduct issued by the Namibian Police (not older than 6 months) may be required from all shortlisted applicants."

Requisition ID: 6101