Food and Beverage Manager

SUMMARY:
𝗙𝗢𝗢𝗗 & 𝗕𝗘𝗩𝗘𝗥𝗔𝗚𝗘 𝗠𝗔𝗡𝗔𝗚𝗘𝗥 – 𝗣𝗥𝗘𝗧𝗢𝗥𝗜𝗔
📍 Corporate Hotel | Pretoria, Gauteng | Full-Time | On-Site
Hospitality qualification preferred | 3+ years’ F&B management in high-volume hotels | Culinary background and banquet experience will secure.

𝗟𝗲𝗮𝗱. 𝗢𝗿𝗴𝗮𝗻𝗶𝘀𝗲. 𝗘𝗹𝗲𝘃𝗮𝘁𝗲.
Hospitality Hire SA is recruiting on behalf of a high-profile corporate hotel in Pretoria for an experienced, hands-on Food & Beverage Manager. This property caters to high volumes of business travellers, banqueting and general dining experiences. We’re looking for someone who can take ownership of the full F&B operation and drive standards across both back- and front-of-house teams.

𝗧𝗛𝗘 𝗥𝗢𝗟𝗘
In this leadership role, you’ll be responsible for overseeing the hotel’s F&B service delivery, from outlet operations and conference catering to banquets and bar service. You’ll work closely with kitchen leadership, events teams, and the GM to uphold quality, drive profitability, and ensure consistent guest satisfaction. Your understanding of food service, hospitality systems, and team motivation will set the tone for a smooth, efficient, and guest-centred department.

POSITION INFO:
𝗞𝗘𝗬 𝗥𝗘𝗤𝗨𝗜𝗥𝗘𝗠𝗘𝗡𝗧𝗦

• Minimum 3 years’ experience as an F&B Manager in a full-service hotel
• Previous kitchen/cheffing background highly advantageous
• Strong leadership skills and a passion for building high-performance teams
• Confident managing large functions, banquets, and multiple outlets
• Operational knowledge of service, bar, buffet, banqueting and a la carte
• Financial acumen to manage costs, controls, and reporting
• Excellent interpersonal and communication abilities
• Proficient in Micros POS, Opera PMS, and MS Office
• Available to work varied shifts, weekends, and public holidays
• South African citizenship required

• Lead day-to-day F&B operations across restaurants, bars, room service, and banqueting
• Oversee FOH and BOH teams, ensuring collaboration and accountability
• Manage service standards, guest feedback, and quality control
• Liaise with kitchen and sales teams for seamless event execution
• Drive revenue, manage departmental budgets, and monitor cost controls
• Ensure compliance with hygiene, health & safety, and liquor regulations
• Train and develop team members across service and supervisory levels
• Create a guest-focused environment that prioritises consistency and efficiency