Job Summary: The F&B Manager is responsible for overseeing all aspects of food and beverage operations at a 4 Star Hotel in Graskop. This role requires a dynamic and experienced individual with a passion for culinary excellence and guest satisfaction. The F&B Manager will lead a team of kitchen and serving staff to deliver memorable dining experiences that reflect the lodge’s commitment to luxury and quality.

Key Responsibilities:

1. Menu Planning and Development:

   • Design seasonal menus that showcase locally sourced ingredients and cater to diverse guest preferences.

   • Ensure menu offerings are innovative, visually appealing, and aligned with the lodge’s culinary philosophy.

   • Continuously update menus to incorporate guest feedback, culinary trends, and seasonal availability.

2. Food Quality Assurance:

   • Maintain the highest standards of food quality, presentation, and taste across all dining outlets.

   • Oversee the procurement of fresh and high-quality ingredients from reputable suppliers.

   • Conduct regular inspections of kitchen facilities and practices to ensure compliance with health and safety regulations.

3. Staff Training and Development:

   • Recruit, train, and supervise kitchen and serving staff to ensure a skilled and motivated team.

   • Provide ongoing coaching and feedback to enhance performance and professional development.

   • Foster a positive work culture that promotes teamwork, creativity, and excellence.

4. Budgeting and Cost Control:

   • Develop and manage the F&B budget, including food costs, staffing expenses, and operating supplies.

   • Implement cost-saving initiatives without compromising quality or guest satisfaction.

   • Monitor financial performance and analyze variances to make data-driven decisions.

5. Guest Satisfaction:

   • Anticipate and exceed guest expectations by delivering personalized service and memorable dining experiences.

   • Solicit feedback from guests and respond promptly to any concerns or requests.

   • Collaborate with other departments to ensure seamless coordination and guest satisfaction throughout their stay.

6. Special Events and Catering:

   • Plan and execute special events, including bush dinners, wine tastings, and private celebrations.

   • Coordinate with event planners, vendors, and internal teams to ensure successful execution.

   • Customize menus and services to meet the unique needs of each event and client.

7. Wine and Beverage Program:

   • Curate a diverse and high-quality wine and beverage selection that complements the culinary offerings.

   • Provide training to staff on wine pairings, cocktail preparation, and beverage service standards.

   • Ensure proper inventory management, stock rotation, and adherence to responsible alcohol service practices.

8. Environmental Sustainability:

   • Champion environmentally sustainable practices within the F&B department, such as reducing food waste and minimizing plastic usage.

   • Source locally grown and sustainable ingredients whenever possible to support eco-friendly initiatives.

   • Collaborate with the lodge’s sustainability team to implement green initiatives and achieve sustainability goals.

Qualifications and Skills:

• Bachelor’s degree or diploma in Hospitality Management, Culinary Arts, or related field.

• Proven experience in a similar role within the hospitality industry, preferably in a luxury lodge or resort setting.

• Strong leadership abilities with the ability to inspire and motivate a diverse team.

• Excellent communication and interpersonal skills, with a customer-centric approach.

• Proficiency in menu planning, food costing, and budget management.

• Knowledge of health and safety regulations, food hygiene standards, and best practices.

• Creativity and innovation in menu development and event planning.

• Ability to thrive in a fast-paced and dynamic environment, with a passion for delivering exceptional guest experiences.

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