Food & Beverage Manager. Ultra Luxury 5* Game Lodge Hoedspruit Limpopo Key Responsibilities includes: Kitchen – Pan African Cuisine – preparation and maintenance of standards: Work closely with the Lodge Manager and Head Chef when it comes to the development of new dishes and menus to ensure that it is in accordance with the Southern Camp Food Philosophy. Ensure all meals are checked and preparation lists / recipes are followed. Control the usage of food supplies. Continually strive to produce creative, world class cuisine. 4-day menu set according to Food Styling Guide and Recipes. Up to date with What is Hot & What is Not for Southern Camp Food. Be aware of Special Diet Requirements and Tailor-made guest’s food experience. Left-over food management: left-overs to be discussed and processed daily. Staff food preparation and management Inspire your chefs brigade to new levels of creativity. Pre-order for special events and holidays. Food Stock Control: Maintain the Food Cost per Guest. Maintain the food cost system. Do stock take of all food. Control budget lines. Issue the correct amount of food for the Guest count at the beginning of the day – Portion Control. Ensure that stores are controlled and cleaned. Responsible / Assist the Head Chef with the daily and weekly food orders. Have knowledge of products, suppliers, prices and current stock. Negotiate the best price for the best quality. New suppliers to be sourced researched and visited. Guests Delight Service: Ensure the smooth and efficient running of the Dining Room and Boma during service times each day. Understanding personal guests needs through interaction; Building relationships with new and repeat guests; Promote and instill an ethic of Guests Care and Guests Interaction with in the Guest Delight Service Team Build upon the existing guests experience to create new ideas and to ensure the product remains fresh and modern where our Guests feel special, spoilt and pampered. Beverage Control: Overseeing the running of the Stock Control Division with the help of the Guest Delight Manager; Implementing and maintaining a daily Stock Management & Control System; Ensure adequate stock levels; Daily administrative functions, stock takes and reconciliation of sales vs charges vs stock use; Assisting with the purchasing for beverage stock; Receiving of beverage ordered and checking of expiring dates; Stock issues to bars and departments; Storeroom / Cellar and Fridge control; Weekly administration, Invoices and GRV’s; Monthly stocktake and submitting of the information with in deadlines; Meet or exceed sales targets Outline of ideal candidate profile & skills : The ideal individual for the position will have an eye for detail, be energetic, passionate about guest delight and enjoy guest interaction, be able to think out of the ‘box’ and have a love for food and wine. Furthermore, he or she must be a nature leader, have good administrative skills and enjoy staff motivation and development. These competencies include the following requirements: Leadership Strong leadership & mentoring skills – Strong management skills. Problem solving skills. Be consistent. Be empathic – listen first – be considerate. People / HR: Staff development & training – ensure that areas of weakness that are identified are remedied with training sessions. Staff management & discipline. Staff welfare & staff morale – show appreciation for work well done. Good staff hygiene and appearance. Personality: Excellent communication and interpersonal skills. Positive attitude, self-motivated, confident. Sense of humour. Sense of adventure. Sense of fun. Specific Job Skills: Energetic, proactive person with well-developed concept of the importance of providing a world-class guest experience. Ability to share information, teach and inspire others. Strong people skills. Ability to work under pressure and to tight deadlines. Experience of working with diverse teams. Diligence and self-motivative. Lateral thinking ability. Attention to detail. Competent financial and IT skills. Think out of the Box Planning & organizing. An appreciation of other cultures. Introduce new ideas that will enhance the product. Develop a learning culture. Computer Skills: IT Skills Computer literate Qualifications and experience required: Diploma in Hospitality or Lodge Management Minimum 4 – 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 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 Code 8 Driver’s License Live-in position – 2-bedroom house – with meals on duty Pension fund Staff bed nights Work cycle – 21 days – 7 days off Annual leave – 15 days Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
