South Africa: F&B / Commercial Manager posted by AtripleA recruitment & temps

F&B / Commercial Manager (Crystal Springs – Mpumulanga)

The F&B / Commercial Manager will oversee the commercial performance and operational efficiency of the Food & Beverage division. This role involves budget management, supplier negotiations, reporting, and analysis to ensure profitability and compliance. The manager will also work closely with finance and operations teams to streamline processes using in-house systems such as Oracle Finance and the Microsoft Office suite.

Key Responsibilities:

Develop, monitor, and control departmental budgets, forecasts, and financial plans.

Lead and support F&B commercial strategy to drive revenue and profitability.

Collaborate with procurement and suppliers to negotiate contracts, pricing, and quality standards.

Use Oracle Finance (in-house system) for cost tracking, budget reconciliation, and financial reporting.

Generate regular reports using Microsoft Excel and PowerPoint for management and board meetings

Oversee inventory control, waste management, and cost reduction initiatives.

Work with cross-functional teams (F&B, finance, operations) to streamline commercial processes.

Ensure full compliance with health & safety, licensing, and hygiene regulations.

Support menu engineering and pricing strategies based on cost analysis and market trends.

Conduct variance analysis and implement corrective actions where necessary.

Key Skills & Qualifications:

Proven experience in a similar F&B / Commercial Manager role (3-5 years minimum).

Proficiency in Microsoft Office (Excel, Word, PowerPoint, Outlook).

Hands-on experience with Oracle Finance or similar in-house financial systems.

Strong analytical, commercial, and financial acumen.

Excellent communication and negotiation skills.

Ability to work under pressure and manage multiple priorities.

High attention to detail and problem-solving capabilities.

Degree or diploma in Business, Hospitality Management, Finance, or related field.

Experience in hospitality or high-volume food service environment.

Knowledge of cost control, procurement, and inventory systems.

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