• Grade 12 (Matric) required.
• Diploma or degree in Hospitality Management or Food & Beverage Management advantageous.
• Wine/Barista/Bartending certifications beneficial.

Experience

• 3–5 years in an F&B supervisory or managerial role.
• Experience in hotels, game lodges, or fine-dining environments preferred.
• Strong understanding of service protocols, wine service, and menu knowledge.

Skills & Competencies

• Strong leadership and team management abilities.
• Excellent communication and guest service skills.
• Knowledge of F&B operations, cost control, stock management, and supplier relations.
• Ability to manage multiple outlets and high-pressure environments.
• Competent with POS systems, ordering platforms, and basic financial reporting.
• Strong organizational skills and attention to detail.

Personal Attributes

• Professional, well-presented, and service-driven.
• Passion for food, beverage, and guest experience.
• Hands-on leader with a proactive approach.
• Able to work flexible hours, including evenings, weekends, and holidays.
• Creative mindset for enhancing dining experiences and menu offerings.

• Grade 12 (Matric) required.
• Diploma or degree in Hospitality Management or Food & Beverage Management advantageous.
• Wine/Barista/Bartending certifications beneficial.

Experience

• 3–5 years in an F&B supervisory or managerial role.
• Experience in hotels, game lodges, or fine-dining environments preferred.
• Strong understanding of service protocols, wine service, and menu knowledge.

Skills & Competencies

• Strong leadership and team management abilities.
• Excellent communication and guest service skills.
• Knowledge of F&B operations, cost control, stock management, and supplier relations.
• Ability to manage multiple outlets and high-pressure environments.
• Competent with POS systems, ordering platforms, and basic financial reporting.
• Strong organizational skills and attention to detail.

Personal Attributes

• Professional, well-presented, and service-driven.
• Passion for food, beverage, and guest experience.
• Hands-on leader with a proactive approach.
• Able to work flexible hours, including evenings, weekends, and holidays.
• Creative mindset for enhancing dining experiences and menu offerings.