Employer Description 5-Star Game Reserve Job Description Our client is seeking a passionate F&B Manager to lead kitchen and dining operations, inspire their team, ensure exceptional guest experiences, manage food and beverage stock and deliver creative, high-quality cuisine. Key Responsibilities: Kitchen & Cuisine: Collaborate with Lodge Manager and Head Chef on menu development aligned with the establishments Food Philosophy. Ensure meals meet quality standards and recipes are followed. Control food usage, manage leftovers and maintain creative, high-quality cuisine. Plan 4-day menus and accommodate special diets. Inspire and train kitchen staff; oversee pre-orders for events. Be hands-on in the kitchen: tasting, checking, styling, and training. Food Stock & Cost Control: Maintain monthly food cost per guest within budget and adjust stock sheets as needed. Conduct monthly stock takes; control stores, fridges and freezers. Issue food according to guest counts; manage orders to maintain par levels. Source, negotiate and evaluate suppliers for quality and price. Guest Delight & Service: Ensure smooth operation of dining areas, boma and special dining experiences. Understand guest preferences and build relationships with new and repeat visitors. Lead the Guest Relations Service Team to deliver exceptional, modern, and memorable experiences. Beverage Management: Oversee beverage stock control, daily management and reconciliation of sales vs stock. Assist in purchasing, receiving and issuing beverage stock; maintain storerooms and fridges. Conduct weekly and monthly stock administration; meet or exceed sales targets. Team Leadership & Development: Inspire, lead and develop the Guest Relations Service Team. Ensure proper staffing, guest-focused service and a culture of excellence. Conduct training, manage performance, leave cycles and recognize great guest feedback. Promote a learning culture and encourage going the extra mile. Other Assisting at Front of House during guests arrivals or departures or Lodge Site Inspections. Relationship with surrounding community, owners, suppliers and near by camps. Qualifications Diploma in Hospitality or Lodge Management Minimum 3 5 years Hospitality / Food & Beverage experience in a 5-star boutique operation or Big 5 reserve with in a similar lodge environment; Professional culinary experience an advantage Menu development experience Skills Stock Control Experience in both food and beverage Hospitality and Service training experience; Solid knowledge of health and hygiene in the kitchen. Extensive purchasing experience. Familiar with latest trends. One word a Food Fundi that is passionate about Food, People and Service Salary/Package Monthly package- negotiable depending on experience and qualifications Benefits Live-in position with meals on duty Pension fund Work cycle: 21 days 7 days off