Job Description

Your dream job could be just a few clicks away. Start the process by creating your candidate profile. Once your profile is created, navigate to the desired opportunity and apply.

PURPOSE OF THE POSITION:

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

QUALIFICATIONS & EXPERIENCE:

• 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.
• Computer literate (MS Office/Office/Excel/PowerPoint)
• Knowledge of Micros/Opera will be an advantage
• Wine, sommelier, or beer course will be an added advantage.
• Reservation experience.
• Product knowledge and hospitality industry experience
• Knowledge of budgets, ordering, profit & loss, cost of sales, meeting suppliers, and coordinating stock deals with the manager.
• Eye for detail and interpretation of numerical data.
• Health and safety practices and standards

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.
• Provide guests with quality service by monitoring staff assignments and responsiveness and seeking opportunities to communicate with guests to personalize the service.
• Coordinate daily Front of the House and Back of the House operations.
• Supervise the cleanliness, neatness, and tidiness of the restaurant outlet.
• Monitor effectiveness of workflow and sequence of service during service periods and provide constant hands-on support.
• Prepare duty rosters of restaurant staff, ensuring correct manning levels and even distribution of work.
• Monitor customer satisfaction and respond to customer feedback and complaints.
• Inform the Head of Department or Head Chef of any complaints or negative feedback from guests and staff.
• Advice the Head of Department or Head Chef of any improvement needed in relation to restaurant operation, including updates to SOPs or addition/deletion of SOPs.
• Maintain a thorough working knowledge of F&B SOPs and ensure they are always upheld through constant observation and coaching.
• 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.
• Monitor product availability on all food and beverage menu items in conjunction with the chef and stores.
• Supervise the team and ensure that all food and beverages served are accounted for.

CLOSING DATE: 05 NOVEMBER 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: 6139