SUMMARY:
The Food and Beverage Manager will oversee all aspects of food and beverage operations, ensuring world-class service and memorable guest experiences that align with the lodge’s 5-star standards. This includes managing a team of staff, maintaining exceptional quality in food and beverage offerings, and ensuring profitability through effective cost management and planning.
Key Responsibilities:
- Food and Beverage Operations:
- Oversee the daily operations of all dining areas, bars, and special dining events such as bush dinners and boma nights.
- Work closely with the Executive Chef to plan seasonal, locally inspired menus that cater to diverse guest preferences.
- Maintain compliance with health and safety standards, including HACCP protocols.
- Guest Experience:
- Ensure exceptional and personalized dining experiences for every guest.
- Handle guest feedback, dietary requirements, and special requests with care and professionalism.
- Collaborate with other lodge departments to curate unique guest experiences, such as private bush breakfasts or wine tastings.
- Team Leadership and Management:
- Recruit, train, and manage a high-performing F&B team, fostering a culture of excellence and professionalism.
- Create staff schedules, ensuring optimal coverage for seamless service delivery.
- Lead regular training sessions on service etiquette, food and wine knowledge, and health and safety standards.
- Financial and Inventory Management:
- Develop and manage the F&B budget, ensuring costs are controlled while maintaining luxury standards.
- Oversee procurement, stock control, and supplier relationships for food, beverages, and equipment.
- Conduct regular stock takes and ensure accurate inventory records.
- Events and Experiences:
- Plan and execute unique F&B experiences, such as wine pairings, themed dinners, and lodge-hosted events.
- Collaborate with the activities team to enhance guest experiences through creative dining options in the bushveld setting.
- Reporting and Administration:
- Prepare regular operational and financial reports for lodge management.
- Track and analyze guest feedback to continuously improve the F&B offering.
POSITION INFO:
Education:
- Diploma/Degree in Hospitality Management, Culinary Arts, or Food and Beverage Management (preferred).
Experience:
- At least 5 years’ experience in F&B management, with at least 2 years in a luxury lodge, resort, or fine-dining environment.
- Proven ability to manage high-pressure operations in remote or unique settings.
Skills:
- Exceptional leadership, training, and team-building abilities.
- Strong knowledge of food and wine pairing, menu planning, and luxury service etiquette.
- Financial and administrative skills, including budgeting, stock control, and supplier negotiations.
- Proficiency in F&B software systems (e.g., Micros, Pilot, or similar) and Microsoft Office.
- Outstanding communication and interpersonal skills.
Attributes:
- Passion for creating memorable guest experiences.
- Attention to detail and commitment to maintaining 5-star standards.
- Ability to adapt to remote living and a collaborative lodge environment.
- Strong problem-solving skills and the ability to work effectively under pressure.
Additional Requirements:- Valid driver’s license (PDP advantageous).
- Knowledge of South African wines and international culinary trends.
- First Aid certification (preferred).
- Fluency in English; proficiency in additional languages such as Afrikaans or local dialects (e.g., Sepedi, Tsonga) is a plus.
- Willingness to live and work on-site in a remote location within the Klaserie Reserve.
