Food & Beverage Manager

SUMMARY:
Key Responsibilities includes:
 
Kitchen - Pan African Cuisine – preparation and maintenance of standards:

• 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 Southern Camp 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.
• 4-day menu set according to Food Styling Guide and Recipes.
• Up to date with What is Hot & What is Not for Southern Camp Food.
• Be aware of Special Diet Requirements and Tailor-made guest’s food experience.
• Left-over food management: left-overs to be discussed and processed daily.
• Staff food preparation and management
• Inspire your chefs brigade to new levels of creativity.
• Pre-order for special events and holidays.
• Be in your Business …. In your Kitchen … Checking … Tasting …. Training … Styling …

 
Food Stock Control:

• Maintain the Food Cost per Guest (Rand value) monthly in line with Budget allocations vs Occupancy %.
• 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.
• Issue the correct amount of food for the Guest count at the beginning of the day – Portion Control.
• Ensure that stores are controlled and cleaned.
• Responsible / Assist the Head Chef with the daily and weekly food orders (storerooms, fridges, deep freezers) – stick to Par Levels and do not over order.
• Have knowledge of products, suppliers, prices and current stock.
• Negotiate the best price for the best quality.
• New suppliers to be sourced researched and visited.

 
Guests Delight Service:

• Ensure the smooth and efficient running of the Dining Room and Boma during service times each day – early morning tea, breakfast, lunch, hight tea and dinner as well as special drink stops and bush dinners;
• Understanding personal guests needs through interaction;
• Building relationships with new and repeat guests;
• Promote and instil an ethic of Guests Care and Guests Interaction with in the Guest Delight Service Team
• Build upon the existing guests experience to create new ideas and to ensure the product remains fresh and modern where our Guests feel special, spoilt and pampered.

 
Beverage Control:

• 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;
• Ensure adequate stock levels;
• Daily administrative functions, stock takes and reconciliation of sales vs charges vs stock use;
• Assisting with the purchasing for beverage stock;
• Receiving of beverage ordered and checking of expiring dates;
• Stock issues to bars and departments;
• Storeroom / Cellar and Fridge control;
• Weekly administration, Invoices and GRV’s;
• Monthly stocktakes and submitting of the information with in deadlines;
• Meet or exceed sales targets

 
Management of the Guest Delight Service Teams.

• 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;
• All staff to be trained in their areas of responsibility and to attend regular training workshops;
• Manage Performance;
• Manage the team’s leave cycle and annual leave;
•  

 
Other

• Assisting at Front of House during guest’s arrivals or departures or Lodge Site Inspections – Show Time;
• Relationship with Kapama community, owners, suppliers and Camp Jabulani;

POSITION INFO:
Leadership

• Strong leadership & mentoring skills - Listen, Inspire and Empower the team to perform their duties to the best of their ability and according to company standards.
• Make the team feel valued in order for them to assist you to drive the department and Kapama Southern Camp.
• Develop a learning culture.
• Strong management skills.
• Problem solving skills.
• Be honest
• Be transparent – open and fair.
• Show respect – shift blame culture to fix culture.
• Be consistent.
• Be empathic – listen first – be considerate. 

People / HR:

• Manage leave cycles and training files as well as the log of staff leaves on the ESS system.
• Staff development & training – ensure that areas of weakness that are identified are remedied with training sessions.
• Staff management & discipline.
• Staff welfare & staff morale – show appreciation for work well done.
• Good staff hygiene and appearance.

Personality:
· Excellent communication and interpersonal skills.
· Positive attitude, self-motivated, confident.
· Sense of humour.
· Sense of adventure.
· Sense of fun.

Specific Job Skills:
· 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.
· Experience of working with diverse teams.
· Diligence and self-motivative.
· Lateral thinking ability.
· Attention to detail.
· Competent financial and IT skills.
· Think out of the Box
· Planning & organizing.
· An appreciation of other cultures.
· Introduce new ideas that will enhance the product and Kapama Southern Camp Brand.
· Develop a learning culture.
 
 
Computer Skills:
· IT Skills
· Computer literate
 
 
Literacy and Numeracy:
· Fluent in English (speak, read and write)
· Excellent literacy skills (writing of emails, viewing web pages)
 
 
Team Player Ability:
· Flexibility
· Strong time-management skills
· Demonstrable team member qualities

Qualifications and experience required:
· Diploma in Hospitality or Lodge Management
· Minimum 3 – 5 years Hospitality / Food & Beverage experience in a 5-star boutique operation or Big 5 reserve with in a similar lodge environment;
· Professional culinary experience an advantage
· 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.
· Familiar with latest trends.
· One word a ‘Food Fundi’ that is passionate about Food, People and Service
· Code 8 Driver’s License
 
Salary & other package details:
· Monthly package- negotiable depending on experience and qualifications
· Live-in position - 2-bedroom house - with meals on duty
· Pension fund
· Staff bed nights
· Work cycle – 21 days – 7 days off
· Annual leave – 15 days

 

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