Assistant Restaurant Manager (International Convention Center – Pre-Opening)

Be part of something extraordinary at the Palazzo Ezulwini International Convention Center, Eswatini’s premier venue for world-class events and conferences! This architectural masterpiece features a majestic central dome, a two-level theater for 1,800 guests, VIP reception rooms, and versatile event spaces. The luxury 5-star hotel will follow a year after, enhancing the venue’s prestige. Join us in redefining hospitality and event experiences in Eswatini — exciting career opportunities await!

Why Join Palazzo Ezulwini?

• Be part of an iconic development set to redefine Eswatini’s business and event landscape.

• Lead a world-class team in delivering exceptional experiences.

• Work in a dynamic, growth-focused environment with opportunities for professional advancement.

Role Overview:

The Assistant Restaurant Manager will oversee daily operations, ensure exceptional guest experiences, operational efficiency, and adherence to brand standards. This role will be involved in managing staff, service quality, and restaurant profitability.

Key Responsibilities:

1. Assist in planning, coordinating, and supervising daily restaurant operations.

2. Support the recruitment, training, and development of F&B staff.

3. Monitor service standards to ensure exceptional guest experiences.

4. Assist in managing inventory, ordering, and cost control measures.

5. Support implementation of health, safety, and hygiene standards.

6. Handle guest feedback and resolve service issues promptly and professionally.

7. Assist in creating staff schedules and managing labor costs effectively.

8. Participate in staff meetings and contribute to continuous improvement initiatives.

9. Foster a positive work environment, promoting teamwork and employee engagement.

Requirements

Candidate Profile:

1. Bachelor’s degree or diploma in Hospitality, Hotel Management, or related field.

2. Minimum 3–5 years of progressive experience in restaurant or F&B operations.

3. Strong knowledge of food and beverage operations, service standards, and hospitality best practices.

4. Excellent leadership, communication, and interpersonal skills.

5. Ability to manage staff, handle operational challenges, and resolve guest concerns effectively.

6. Strong organizational, problem-solving, and multitasking abilities.

7. Flexibility to work shifts, weekends, and public holidays.