Duties:
 
Staff Management (Training, Performance & Appraisals, Client Service, Policies & Procedures, SOP’s)
Development & Implementation of Food & Beverage Procedures
Able to achieve targets
Equipment and Stock control
Design, Implement and Manage Shift Schedules for staff
Establish Food & Beverage budgets and financial goals
Monitor operations and ensure compliance with health, safety and hygiene industry standards
Accounting (Cash Flow, Bank Deposits, Budget, General Financial Statements)
Respond to client inquiries and/or complaints
Develop & Implement marketing strategies
 
Requirements:
 
Grade 12 & a formal Tertiary Qualification
A minimum of 3 years’ experience in Managing a fully operational F&B department in a 4 / 5* Hotel / Lodge environment
Good command of the English language
Basic Financial Understanding
Advanced understanding of cost of sales & profit margins
Working knowledge of stock controls
Banqueting & Conferencing Experience – multiple venues
Excellent “Attention to detail” awareness
Ability to organize and run promotions and events
Good Computer skills in MS Office (Word, Excel & Outlook)
Advanced knowledge of POS, Stock & PMS systems – APEX / NEBULA & PlusPoint will be an advantage
Ability to write weekly and monthly reports
Excellent time management skills combined with a hands-on approach
Reliable, Ethical, Confidentiality driven, Motivated, Sales Orientated, Honest, Passionate about F&B
Ability to manage a Food & Beverage Department as a business unit.
Staff Training skills
 Valid RSA Drivers licence & own vehicle required
Valid RSA ID
Be able to work in a remote area
Shift work is required

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