Pretoria: Food & Beverage Manager posted by Craven Cottage CC

Duties:
 
Operational Management with guest satisfaction being the main focus
Oversee day-to-day operations of all F&B outlets
Ensure smooth coordination between kitchen and service teams
Monitor service quality, guest satisfaction and operational efficiency, implementing continuous improvements.
Maintain high standards of hygiene, safety, and compliance
 
Financial & Business Performance:
 
Develop and manage departmental budgets, forecasts and cost controls to achieve revenue and profit targets.
Analyze sales trends, implement pricing strategies and drive upselling initiatives
Monitor inventory, purchasing, and stock control to minimize waste and manage costs effectively.
Prepare performance reports and provide strategic recommendations to senior management.
 
Team Leadership & Development:
 
Lead, motivate, and develop a team of supervisors and associates across all outlets.
Conduct regular training, training and performance reviews
Recruit and retain top talent, ensuring staffing levels and succession plans align with business needs.
Promote a positive and inclusive work environment in line with company values.
 
Guest Experience:
 
Uphold and enhance the hotel’s reputation for exceptional dining and service experiences.
Actively engage with guests, handle feedback and complaints professionally, and take corrective action when needed.
Collaborate with the Executive Chef and other departments to create innovative menus and experiences that reflect brand identity and local trends.

Events & Banqueting:
 
Oversee the planning, coordination and delivery of all meetings, conferences and social events.
Work closely with the sales and events team to tailor F&B offerings for bespoke events and VIP functions.
Ensure all events are executed to a 5-star standard, exceeding guest expectations.
 
Requirements:
 
Matric/Grade 12
Diploma or Degree in Hospitality and Bar service.
Minimum 3–5 years as F&B Manager or similar role
Strong financial acumen
Experience managing multi-outlet operations including restaurant, banqueting and Bar service.
Excellent communication, interpersonal, and organizational skills.
Creative and commercially minded, with a passion for guest service and food trends and guest experience innovation.
Proficient in MS Office, POS systems, and hotel management software (e.g., Opera, Micros, Delphi).
Hands-on leader who inspires and develops teams while maintaining operational excellence.
High level of integrity, attention to detail, and organizational discipline.