With more than 34400 students, and approximately 1700 members of staff, the Durban University of Technology (DUT) is a leading university of technology proudly located in the beautiful cities of Durban and Pietermaritzburg, along the warm east coast of South Africa. Founded in April 2002 through the historic merger of the former ML Sultan Technikon and Technikon Natal, DUT has evolved into a modern, metropolitan, multi-campus university with roots tracing back to 1907.
Today, DUT is recognised nationally and internationally for its excellence in teaching and learning, research, innovation, entrepreneurship and engagement. A proud member of the International Association of Universities, DUT continues to expand its influence across South Africa and the world. In the 2025 Webometrics Rankings, DUT was ranked among the Top 6% of all universities and colleges worldwide, reflecting its academic excellence, research impact and strong global visibility.
DUT’s Philosophy of Education, “Our creativity and innovation shapes adaptive graduates who transform society” reflects the institution’s deep commitment to meaningful impact for societal transformation. Guided by its inspirational and aspirational ENVISION2030 strategy, which is rooted in DUT’s DNA of being ‘people-centred and engaged’ and ‘innovative and entrepreneurial’ and underpinned by its bespoke Living Values Framework, DUT focuses on ‘contributing to the improving lives and livelihoods’.
The University comprises six diverse Faculties:
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Accounting and Informatics
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Applied Sciences
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Arts & Design
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Engineering and the Built Environment
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Health Sciences
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Management Sciences
DUT also includes a Business School and the award-winning Institute for Water and Wastewater Technology (IWWT), amongst other research centres and institutes, reinforcing its role as a hub for knowledge, innovation and societal impact. DUT is deeply engaged with its community and regional ecosystem, while remaining globally connected and relevant.
At DUT, we believe in nurturing talent and empowering people to make a real difference. If you are passionate about contributing to education, research, innovation, entrepreneurship and engagement, DUT offers the ideal environment - Creative. Distinctive. Impactful.
ACADEMIC RESTAURANT POSITION
DEPARTMENT OF HOSPITALITY AND TOURISM MANAGEMENT: HOTEL SCHOOL (RITSON CAMPUS)
RESTAURANT MANAGER (REF:1655)
Job purpose
The Restaurant Manager plays a pivotal role in the overall success of the Hotel School Restaurant by developing and implementing strategies to maximize restaurant profitability while maintaining the highest standards of service. Under the direction of the Director: Hospitality and Tourism Department, the incumbent will:
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Manage the Restaurant and Conference Centre through effective supervision of staff whilst ensuring that restaurant equipment is utilized and maintained appropriately.
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Keep strict control over budget.
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Manage the Academic and Skill Training of the students as per Quality Assurance Criteria
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Responsible for the training of students in the Restaurant and Conference Centre
Minimum Requirements
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A three-year Diploma (NQF level 6) in Hospitality Management/Food and Beverage/Food Service Management or any Hospitality related qualification.
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A minimum of five (5) years experience in a Food and Beverage environment is required, of which three (3) years should have been as a Food and Beverage/Restaurant Manager.
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Proven ability to run multiple outlets or functions simultaneously.
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In-depth knowledge of premium food and beverage trends, and wine pairings
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High attention to detail, creativity, and a hands-on, guest-centric approach
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Knowledge of restaurant management software/s, like Micros or similar systems
Recommended:
- Experience in A la Carte service.
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Good understanding of fine dining service.
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Good understanding of mentoring and training of students.
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Solid understanding of food and beverage operations, including inventory control, budgeting, cost control and revenue tracking
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Strong leadership and motivating skills.
Key Performance Areas/Principal Accountabilities:
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Management of restaurant and conference operations:
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In consultation with the restaurant staff, draw up plans for the restaurant operations for approval by the Director.
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Align strategic objectives of the Hotel school with restaurant training and operations.
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Manage the implementation of operational plans and ensure that they are achieved.
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Ensure that the restaurant operations meet the commercial and training needs of the Hotel School through maintaining consistent high standards of food and beverage service, food safety, health and hygiene
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Promoting and marketing of restaurant business:
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Take responsibility for restaurant marketing plan and implementation thereof.
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Draw-up plans for the restaurant and conference promotions and approval by the Director.
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Conduct market research to stay updated on industry trends, competitor analysis, and client preferences
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Budget and cost control
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Collate information to serve as input in drawing up the budget for the restaurant and conference centre.
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Draw up the budget for the restaurant operations for presentation to the Director.
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Manage the budget according to set principles of budget control in conjunction with the Director.
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Advise the Director on any budget variance
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Training of students
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Provide instructions to the students and to guide and support, observe and evaluate students’ performance in the training restaurant
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Train students the necessary technical and operational tasks in the training restaurant
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Liaise with academics to ensure synergy between restaurant simulation and theory classes
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Monitor student progress
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Administration and supervision of staff
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Supervise the acquisition of stock and ensure that appropriate controls of stock are put in place and maintained
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Ensure that staff members are trained in checking deliveries and manning stores to make sure that the supply of food for restaurant operations is not interrupted.
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Liaise with the suppliers to source good quality food supply from the market.
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Keep contact with the industry professionals to keep abreast of the developments in restaurant operations and to facilitate the placement of students for in-house experiential learning.
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Appraise staff performance and provide feedback to improve productivity
Competencies:
- Ability to manage in a diverse environment with a focus on client and guest services.
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Strong hospitality and guest service skills.
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Professional grooming and polished presentation
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Strong organizational and time management skills.
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Good business and commercial acumen.
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Strong leadership and motivating skills.
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Ability to build strong relationships with guests and staff.
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The ability to think quickly, work in stressful circumstances and stay calm in a crisis.
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Financial, budgeting and stock-taking skills.
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Sound decision making and problem solving.
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High level of initiative
The appointment will be for a period of five (5) years, subject to performance.
Contact Person: MN Mthembu
Email: [email protected]
Publication: Internal and External
Closing date : 04 June 2026
Please complete an official application for employment form, obtainable from our website at www.dut.ac.za, and send a detailed CV with all relevant qualifications to [email protected]
Communication will be entered into with the shortlisted candidates
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Only applications made on our application for employment form would be considered
While DUT strives for equal opportunities, preference will be given in terms of the University’s equity policy.” “The University reserves the right not to appoint.”
