South Africa: Food & Beverage Manager – Sj26105 posted by HotelJobs

About the Role

We are seeking a passionate and experienced Food & Beverage Manager to join a prestigious 5-star safari lodge in Limpopo. As a dynamic and inspiring Hospitality Professional, you will be responsible for leading a team effectively, ensuring that service delivery consistently meets world-class standards while maintaining a warm, guest-focused atmosphere.

Key Responsibilities

• Train and lead a team effectively
• Ensure consistent meeting of world-class service standards
• Develop and implement fresh ideas to elevate the property’s culinary and service offering
• Present on the floor and in the kitchen, checking, tasting, training, and inspiring daily
• Fit seamlessly into the culture of the lodge and its team, contributing positively to its collaborative, respectful, and service-driven environment

Requirements

• Diploma in Hospitality or Lodge Management
• Minimum 3 years’ experience in a 5-star boutique operation or Big 5 reserve with similar lodge environment
• 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
• Familiarity with latest trends
• Excellent English communication, computer & literacy skills

Qualifications

None mentioned.

Salary & Benefits

CTC package of approx. R25 000 – R35 000 per month, negotiable DOE & qualifications. Accommodation onsite, Group Pension Fund with various benefits (50/50 contribution). Staff bed nights** Uniform and laundry thereof. Meals provided while on duty / work cycle

Additional Requirements

• A clear criminal record is required, as all interviewees / staff undergo standard fingerprinting in line with anti-poaching measures.
• Excellent employment track record references will be checked.
• Valid drivers licence and own vehicle mandatory.

Working Conditions

• Work cycle: 21 days on, 7 days off, plus 15 annual leave days. **Applicable after three months of successful employment.
• Energetic; proactive person with well-developed concept of the importance of providing a world-class guest experience.
• Ability to share information, teach and inspire others.
• Strong people skills.
• Ability to work under pressure and to tight deadlines.

Performance Expectations

• 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 property’s 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.
• Be aware of special diet requirements and tailor-made guests’ food experience.
• Left-over food management: left-overs to be discussed and processed daily.

Staff Management

• 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.

Administration

• Maintain the Food Cost per Guest (Rand value) monthly in line with budget allocations vs occupancy percentage.
• 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.

Additional Responsibilities

• Ensure the smooth and efficient running of the dining room and boma during service times each day early morning tea, breakfast, lunch, high tea and dinner as well as special drink stops and bush dinners.
• 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.