Hospitality Jobs in Johannesburg, South Africa (Now Hiring) — 18 open

Job Location:

NH Johannesburg Sandton



NH Hotels & Resorts is a globally recognised hospitality brand built on three pillars: value for money, prime locations, and service with a human touch. With a strong presence in Europe and the Americas, we are expanding into the Middle East, Asia, and Australasia.

Down-to-earth, innovative, reliable, and genuinely friendly — this is what NH stands for. We welcome business travellers, families, couples, and friends looking for a fresh getaway, and we pride ourselves on delivering exactly what our guests need, every time. If you believe great hospitality is about people as much as places, NH is where you belong. Always a pleasure.

KEY DUTIES AND RESPONSIBILITIES

Restaurant Operations

• Manage the day-to-day operations of the hotel restaurant to ensure smooth and efficient service.
• Ensure compliance with hotel brand standards, policies, and operating procedures.
• Oversee restaurant opening and closing procedures.
• Ensure all dining areas are clean, organized, and well-presented.
• Monitor service flow to ensure prompt and professional guest service.
• Coordinate restaurant reservations and seating arrangements.
• Ensure adequate staffing levels during all operating hours.
• Monitor restaurant ambiance, cleanliness, lighting, music, and overall guest comfort.
• Ensure all equipment is maintained and operating efficiently.
• Work closely with the kitchen team to ensure timely and accurate food service.

Guest Service Excellence

• Deliver exceptional customer service and create memorable dining experiences.
• Welcome and engage with guests to build strong customer relationships.
• Resolve guest complaints promptly, professionally, and effectively.
• Ensure all guest requests and special dietary requirements are accommodated where possible.
• Monitor guest satisfaction and implement service improvements.
• Encourage repeat business through exceptional hospitality.

Financial Management

• Prepare and manage departmental budgets.
• Achieve revenue and profitability targets.
• Monitor daily sales performance and labour costs.
• Control operating expenses and minimise waste.
• Analyse financial reports and identify improvement opportunities.
• Ensure accurate billing and cash handling procedures.
• Maximise revenue through upselling and promotional initiatives.
• Monitor average spend per guest and restaurant profitability.
• Assist with menu pricing in collaboration with the Executive Chef.

Leadership & Team members Management

• Recruit, interview, and select restaurant team members.
• Conduct team members orientation and onboarding.
• Train team members on service standards, product knowledge, and operational procedures.
• Develop team members through coaching, mentoring, and performance management.
• Prepare team member schedules according to business demands.
• Conduct regular performance evaluations.
• Manage team member attendance, discipline, and conduct in accordance with hotel policies.
• Foster teamwork, professionalism, and a positive work environment.
• Hold regular departmental meetings and service briefings.

Food & Beverage Quality

• Ensure food and beverage quality consistently meets hotel standards.
• Monitor food presentation and service quality.
• Collaborate with the Food & Beverage Manager and Executive Chef on menu development and seasonal promotions.
• Monitor portion control and presentation standards.
• Ensure beverages are prepared and served according to specifications.
• Maintain knowledge of menu offerings and wine pairings.
• Support special events, promotions, and themed dining experiences.

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