Key Performance Indicators (KPIs):

• Guest Satisfaction: Measured through guest reviews, feedback forms, and direct
• Cost Control G Yield Management: Monitoring food cost percentages, stock efficiency, and waste
• Supplier G Stock Management: Effective cost negotiation, inventory accuracy, and sourcing of high-quality
• Operational Systems G Compliance: Implementation and adherence to structured FCB systems.
• Team Performance G Development: Staff training frequency, skill improvement, and retention

Candidate Profile:

 
Required Skills G Experience:
 

• Proven experience as an F&B Manager or Executive Chef in a luxury lodge, boutique hotel, or fine-dining establishment.
• Strong leadership, mentoring, and team-building skills, with experience in

staff training and development.

• Exceptional organisational and system-implementation capabilities to bring structure to FCB
• Proficiency in cost control, procurement, and stock

• Hands-on experience in menu planning, food presentation, and beverage
• Passion for creating memorable guest dining experiences and a deep understanding of five-star hospitality
• Ability to work in a remote location, adapt to a dynamic environment, and foster community-based staff development.

Preferred Qualifications:

• Diploma/Degree in Hospitality Management, Culinary Arts, or Food G Beverage
• Experience working in luxury safari lodges or remote high-end

• Strong knowledge of South African and international cuisine

• Familiarity with point-of-sale (POS) and inventory management

Compensation G Benefits:

• Salary: Based on experience and

• Accommodation: On-site accommodation provided due to the lodge’s remote
• Meals & Benefits: Included as part of

• Growth Opportunities: Professional development and mentorship within a prestigious lodge