Food & Beverage Manager

SUMMARY:
Luxury Hotel overlooking the lush vineyards and breathtaking Stellenbosch mountains is looking for an experienced Food & Beverage Manager to ensure the efficient and profitable running of the F&B Department by careful planning, controlling and coordinating of all relevant facets of the units.

POSITION INFO:
Duties:
 
Continually works to ensure correct handling procedures to minimize china and glassware breakage and food waste.
Maintain responsibility for sales, expenses and profit goals as outlined in the food & beverage department operating plans/budgets, while promoting the company goals of customer service and satisfaction, teamwork, reporting requirements and financial performance.
Assists in planning and implementing of procedures for special events and banquet functions.
Implements a sales plan of action including in-house sales calls, booking appointments, outside sales efforts, guided site inspections and researching sales leads as necessary.
Provides daily, weekly, monthly reports and other reports required.
Ensure that all guests receive consistent services and products.
Ensure employees in your department receive healthy and safe working conditions.
Willing to work shifts.
Able to work in a fast-paced environment and be able to maintain environment.
Implement job descriptions for the staff in your department.
Ensure that attendance registers are correct for your & signed off for your department before submitting it to Human Resources.
Ensure regular appraisal of subordinates with emphasis on skills, development & correcting poor performance using standard evaluation forms.
Ensure training within department is on-going, constructive & always aimed at improving levels of service.
Able to act as a chairman when required to do so as part of development.
Complete the Operations Manual for Restaurant and Bars.
Report any misconduct & irregularities to Management.
Apply fair disciplinary procedures when required.
Adhere to all Company policies & procedures
 
Requirements:
 
Grade 12
A diploma or degree in Hospitality Management or a related Field
Minimum 3–5 years in a similar role within a 4 / 5* hotel environment
Proven ability to manage budgets, control food/labour costs, and maximize revenue.
Proficiency in restaurant management software (e.g., POS systems), inventory systems, and Microsoft Office.
In-depth knowledge of health, safety, and sanitation regulations (e.g., HACCP).
Strong leadership, communication, problem-solving, and organizational skills.
Willingness to work weekends, holidays, and flexible shifts (day/night).