Cape Town: Senior Food & Beverage Duty Manager – Luxury Wilderness Reserve – Cape Town | Lb posted by HotelJobs

Senior Food & Beverage Duty Manager Luxury Wilderness Reserve | Cape Town Location: Cape Town Property Type: Luxury Wilderness Reserve Salary: R25,000 R32,000 Negotiable DOE Job Purpose: The Senior Food & Beverage Duty Manager will assist with leading and organising the Food & Beverage team, ensuring the highest guest service levels in accordance with RCH standards, while maintaining the financial success of the business. Employee Value Proposition: This role offers a high-paced and dynamic environment, providing daily opportunities to apply interpersonal skills as part of an effective team. It allows the individuals generalist food and beverage expertise to be recognised, operating within clearly defined standards and expectations. Experience Required: Minimum 5 years experience in a 5-star hotel environment. Key Responsibilities: Operational Leadership: Assist in leading and organising the Food & Beverage team, supporting outlet management in day-to-day operations. Maintain active presence on the floor during peak meal times, interacting with guests to ensure exceptional service. Plan and execute Food & Beverage special events and contribute to promotional initiatives to drive revenue and brand presence. Ensure the department is properly resourced with operating equipment, consumables, and beverages to deliver high service standards efficiently. Manage stock control, storage, and variances in accordance with procedures. Ensure all revenue is accurately generated and accounted for, overseeing billing procedures, cash-ups, and pricing alignment with budgeted GP. Team Management and Development: Maintain constant floor presence, fostering positive relationships with staff and guests. Build strong, honest relationships with employees to achieve high performance and staff retention. Support training and development through coaching and on-the-job learning, holding team members accountable for skill assimilation. Apply performance management and corrective action tools in line with the Hotels Code of Conduct, exhausting all avenues to support staff before considering termination. Prepare staff rosters according to operational needs, ensuring sufficient labour coverage while maintaining work/life balance and productivity. Record attendance accurately and ensure roster flexibility for unscheduled absences. Policy and Procedure: Recommend updates to hotel policies and procedures to maintain high standards and optimise guest service. Implement operational improvements where required.