Food and Beverage Manager

SUMMARY:
The Food & Beverage Manager is responsible for overseeing all food and beverage operations within the lodge, ensuring exceptional guest experiences, operational efficiency, and profitability. This role manages the restaurant, bar, cellar, and in-room dining operations, while maintaining the highest standards of service, hygiene, and quality. The Food & Beverage Manager leads and develops the F&B team, controls costs, and ensures compliance with company standards and health and safety regulations.
 
Key Responsibilities

• Oversee the daily operations of all Food & Beverage outlets, including the restaurant, bar, lounge, boma, and private dining experiences.
• Ensure exceptional guest service and maintain luxury hospitality standards.
• Lead, supervise, train, and develop the Food & Beverage team.
• Conduct regular staff training on service standards, menu knowledge, wine service, and guest interaction.
• Prepare staff schedules and manage departmental productivity.
• Work closely with the Executive Chef to develop menus and enhance the overall dining experience.
• Ensure all food and beverage presentations meet the lodge's quality standards.
• Manage beverage operations, including the wine cellar, cocktail service, and stock management.
• Monitor inventory levels and oversee ordering, receiving, and stock control.
• Conduct regular stock takes and investigate variances.
• Control food and beverage costs while maintaining quality and guest satisfaction.
• Ensure compliance with health, safety, hygiene, and food safety regulations.
• Handle guest feedback and resolve complaints professionally and promptly.
• Assist with budgeting, forecasting, and financial reporting.
• Monitor departmental performance and implement continuous improvement initiatives.
• Ensure all POS systems, billing, and cash handling procedures are followed accurately.
• Coordinate special events, private functions, bush dinners, and celebrations.
• Maintain strong communication with the Kitchen, Front Office, Housekeeping, and Safari departments to ensure seamless guest experiences.

POSITION INFO:
Minimum Qualifications

• Grade 12 (Matric).
• Diploma or Degree in Hospitality Management, Food & Beverage Management, Hotel Management, or a related field.

• Minimum of 3–5 years' experience in a Food & Beverage management role within a 4-star or 5-star lodge, hotel, or luxury hospitality environment.
• Proven experience managing restaurants, bars, and beverage operations.
• Experience with stock control, budgeting, and cost management.
• Wine knowledge and experience managing a wine cellar are highly advantageous.

• Strong leadership and team management skills.
• Excellent guest service and interpersonal skills.
• Strong financial and commercial awareness.
• Excellent organisational and time management abilities.
• Strong problem-solving and decision-making skills.
• High attention to detail.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent communication and conflict-resolution skills.
• Computer literacy, including Microsoft Office and POS systems.
• Ability to coach, mentor, and develop staff.

• Luxury food and beverage service standards.
• Restaurant and bar operations.
• Wine, spirits, cocktails, and beverage service.
• Food safety, HACCP, and hygiene regulations.
• Inventory and stock control procedures.
• Budgeting and financial reporting.
• Point-of-sale (POS) systems.
• Health and safety legislation.

• Valid driver's licence (preferred).
• Willingness to work shifts, weekends, public holidays, and flexible hours.
• Ability to live on-site if staff accommodation is provided.
• Professional appearance and excellent personal presentation.
• Physically fit and able to work in a demanding hospitality environment.

• Passion for luxury hospitality and exceptional guest experiences.
• Hands-on leadership style with a strong work ethic.
• Strong wine and beverage knowledge.
• Positive attitude with excellent attention to detail.
• Ability to inspire, motivate, and develop high-performing teams.
• Calm under pressure and adaptable to changing operational needs.
• Commitment to continuous improvement and delivering world-class service.