Hoedspruit: 5* Food and Beverage Manager posted by Bright Placements (PTY) Ltd

About the Role

We are seeking a highly skilled and experienced Food and Beverage Manager to join our team at Kapama Southern Camp. As a key member of our management team, you will be responsible for overseeing the culinary operations, managing staff, and ensuring exceptional guest experiences. If you have a passion for food, people, and service, we want to hear from you.

Key Responsibilities

• 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.

• Be in your Business …. In your Kitchen … Checking … Tasting …. Training … Styling …

• Food Stock Control:

• Maintain the Food Cost per Guest (Rand value) monthly in line with Budget allocations vs Occupancy %.

• Maintain the food cost system and do necessary adjustments to stock sheets according to seasonal price variations.

• Do stock take of all food on the last day of each month.

• Control budget lines and hand in weekly invoice with correct budget line allocation codes.

• 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 (storerooms, fridges, deep freezers) – stick to Par Levels and do not over order.

• 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 – early morning tea, breakfast, lunch, hight tea and dinner as well as special drink stops and bush dinners;

• Understanding personal guests needs through interaction;

• Building relationships with new and repeat guests;

• Promote and instil 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 stocktakes and submitting of the information with in deadlines;

• Meet or exceed sales targets

• Management of the Guest Delight Service Teams.

• Inspire, stimulate and lead the team;

• Develop your teams and individuals;

• Ensure the right people are in the right positions;

• Ensure your team is guest focused;

• Promote and instil a passion for Going the Extra Mile

• Develop a learning culture within the team

• Recognise great guest feedback and deal with negative guest feedback constructively;

• All staff to be trained in their areas of responsibility and to attend regular training workshops;

• Manage Performance;

• Manage the team’s leave cycle and annual leave;

Requirements

• Diploma in Hospitality or Lodge Management
• Minimum 3 – 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

Qualifications

None mentioned.

Salary & Benefits

Not mentioned.

Outline of ideal candidate profile & skills:

Leadership