Graskop: Food & Beverage Manager – Graskop posted by HotelJobs

Busy Hotel in Graskop is looking for a Food & Beverage Manager. The successful candidate will lead the full spectrum of F&B operations across multiple venues . Your role will be pivotal in driving innovation ; upholding exceptional service standards and steering the department as a high-performing business unit. This includes overseeing staff performance ; enhancing guest satisfaction and ensuring financial targets are met through effective budgeting and cost control A key component of the Food & Beverage Manager role is the ability to blend operational excellence with strategic thinking. Success in this position demands strong leadership ; a flair for marketing and a deep understanding of hospitality dynamics . Duties: Operational Oversight: Supervise all food and beverage service operations, ensuring adherence to established policies and procedures Monitor food presentation and handling to maintain quality and hygiene standards Oversee inventory management, including ordering supplies and checking the quality of deliveries Arrange maintenance and repair of equipment and coordinate external service providers Ensure accurate daily financial reconciliation, including balancing receipts and securing the facility Assist in planning and executing regular and special event menus Collaborate with management and suppliers to support promotional activities Take ownership of tasks and provide detailed updates to senior management Team Leadership & Development: Lead and motivate the F&B team, fostering a positive and respectful work environment Conduct regular staff meetings to communicate policies and gather feedback Provide ongoing coaching, feedback, and performance evaluations Promote cross-training to build team capability and flexibility Set and uphold high standards for team behaviour and service delivery Financial & Administrative Management: Maintain employee records, prepare payroll, and oversee budget compliance Track operating costs and identify opportunities for cost control Forecast staffing and operational needs to align with business demands Utilize software systems for inventory, scheduling, payroll, and reporting Guest Experience & Service Excellence: Handle guest complaints professionally and resolve issues promptly Encourage guest-centric service and coach staff to exceed expectations Respond to guest feedback and implement improvements Ensure product quality and service consistency, especially during new product rollouts Demonstrate enthusiasm and flexibility in managing guest interactions and operational challenges Requirements Matric certificate Tertiary hospitality qualification At least 3 5 years experience managing a fully operational Food & Beverage department in a 4 / 5* Hotel or Lodge Advanced knowledge of cost of sales, profit margins, and stock control Banqueting & conferencing experience across multiple venues Strong financial understanding and ability to manage departmental budgets Excellent command of English (spoken and written) Computer literacy in MS Office (Word, Excel, Outlook) Proficiency in POS, Stock & PMS systems APEX / NEBULA & PlusPoint Valid RSA ID and Drivers Licence with own reliable vehicle Exceptional attention to detail, time management, and organizational skills Guest-centric mindset with a passion for hospitality and service excellence Strong interpersonal and communication skills Proven ability to lead, train, and motivate staff Willingness to work shifts and reside in a remote location Ethical; reliable, and confidentiality-driven with a hands-on approach Track record of innovation and creativity in driving F&B experiences