307 Food Service Manager jobs in South Africa
food service manager
Posted today
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Job Description
Department
University of Venda -> Vice Chancellor and Principal -> Deputy Vice Chancellor: Teaching and Learning -> Faculty of Health Sciences
Job Title
FOOD SERVICE MANAGER
Post Level
Grade 8
Job Type
Support - Univen Funded
Closing Date
10/10/2025
Job Requirements
- Bachelor's degree or equivalent in Hospitality Management/Food Service Management/Dietetics/Nutrition.
- At least 4 years of managing food and beverage operations.
- Food service management professional (FMP) accreditation will be an added advantage, but not compulsory.
- A driver's license is a requirement.
Skills and competencies
- Ability to manage in a diverse environment with a focus on client and guest services.
- Knowledge of the South African and industry-specific laws.
- Knowledge of food, food hygiene, and food preparation.
- Good business and commercial acumen.
- Strong leadership and motivating skills.
- Ability to build strong relationships with guests and staff.
- The ability to think quickly, work in stressful circumstances, and stay calm in a crisis.
- Financial, budgeting, and stock-taking skills.
- Sound decision making and problem solving.
- Attention to detail.
- Ability to forecast supplies as needed
- High level of initiative.
Duties:
1. Management of canteen operations
- Draw up plans for the canteen operations for approval by the Executive Dean/ Faculty Manager.
- Manage the implementation of operational plans and ensure that they are achieved.
- Managing inventory of food supplies and other consumables, ordering necessary supplies as needed, and receiving deliveries.
2. Budgetary and cost control
- Draw up budgets for the canteen for presentation to management.
- Manage canteen budgets according to set principles of the budget control in conjunction with the canteen supervisors and chef
- Maintain high turnover in the canteen through sales control measures and ensure that sales records are kept up to date
- Manage stock procurement effectively, making sure that the canteen is adequately stocked all the time
- Managing inventory, stock, and asset register control.
- Payment of suppliers
3. Food Safety Compliance Management
- Develop a food safety management plan
- Perform bi-annual food safety audits
- Ensure quarterly deep cleaning of kitchens and food service areas
- Ensure that quarterly swabs are done in the storerooms, kitchen, and food service areas.
- Ensure that all kitchen processes or food service areas adhere to Hazard Analysis and Critical Control Points (HACCP) principles.
- Ensure compliance with local (municipal by-laws), national (regulation R638), and international standards regarding food safety.
- Ensure regular training of staff/students on food safety practices
4. Training of students
- Ensure that the canteen meets the training needs of the Department of Nutrition through maintaining consistent high standards of food and beverage service, food preparation, health, and hygiene.
- Align strategic objectives of the Department of Nutrition with food and beverage training and operations requirements.
- In collaboration with the Department of Nutrition, prepare a WIL timetable for Nutrition (and Hospitality) students in the operational area.
5. Administration and supervision of staff
- Prepare monthly schedules for all operational areas as well as leave administration for all staff.
- Hiring and managing training and development needs of staff in conjunction with HR/ Faculty Manager to ensure high performance within the canteen
- Ensure the implementation of performance management processes in the unit.
- Supervise allocation of responsibilities to ensure optimum utilisation of human resources.
Food Service Manager
Posted today
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Job Description
Career Opportunity – Services Manager (Kommetjie Area)
At
Careserv
, our vision is clear: consistency, integrity, and care in everything we do. We are seeking an experienced
Services Manager
to take full responsibility for one of our key sites in the Kommetjie area.
This role requires a hands-on leader with strong experience in
hospitality and healthcare
, excellent knowledge of
kitchen & housekeeping
, and a passion for people.
Key Responsibilities:
Lead, train, and motivate a team – inspiring ownership the Careserv way
Manage daily operations, budgets, admin, and reporting
Ensure quality food preparation, presentation, and service
Oversee housekeeping standards and operational controls
Build strong client and resident relationships
Drive compliance with policies, procedures, and health & safety standards
Requirements:
- Minimum 3 years' management experience in hospitality/healthcare
- Strong kitchen and housekeeping background
- Relevant tertiary qualification (or equivalent experience)
- Excellent leadership, communication, and problem-solving skills
- Fully computer literate
- Flexible with working hours/shifts
- Own transport – essential
At Careserv, you're not just taking on a role – you're joining a
family
that makes a difference every single day.
To apply, send your CV and cover letter to with the subject line:
Services Manager – Kommetjie Area
.
Food Service Manager: Catering Services
Posted today
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Job Description
Manage the profitability and productivity of the catering outlet by the efficient and effective management of staff in providing quality food and maintaining customer satisfaction and hygiene standards in accordance with applicable legislation relating to health and safety
KEY PERFORMANCE AREAS- Efficient and quality production and delivery of food
- Manage the Efficient and effective set up of the in-house dining areas.
- Manage the Efficient and Effective running of the kitchen.
- Staff Management
- Documentation Control and Management / Reporting
- Maximise Financial Output and Minimise Financial Risk and Loss
- Stock Management
- Compliance to food, health, and safety requirements
- Customer Service Excellence
CORE COMPETENCIES
The incumbent of this position must have:
- Computer Literacy (MS Office)
- Thoroughness
- Results-orientation
- Teamwork and Collaboration
- Managing Human Resources
- Financial Acumen
- Customer service orientation
- Planning and organising
- Communication
- Diversity
- Flexibility
- Adaptability
- Accountability
- Conflict Management
- Knowledge and understanding of food, health, and safety requirements.
Knowledge of food, food hygiene and food preparation
- Problem-solving
- Sense of urgency
v Grade 12or relevant vocational certificate in hospitality industry
v Normally 2-5 Years relevant and / or working experience
DISCLAIMER:Nelson Mandela University is a designated employer committed to pursuing excellence, diversity, inclusion, and redress in achieving its employment equity targets. Preference will be given to suitably qualified (Race and Gender) candidates in accordance with the University's employment equity targets. No applications will be accepted after the closing date Friday, 26 September 2025.
Hospitality & Management (Commercial Manager)
Posted 5 days ago
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Job Description
Hospitality & Lodge Management (Commercial Manager) POS25285
Location: Brits, North West Province
Salary : R 22 500 per month
Were seeking an experienced Lodge / Hospitality Manager (Commercial Manager) to oversee all aspects of lodge operations, from guest experience and financial management to team leadership and service excellence. This is an exciting opportunity for a dynamic professional with strong business acumen and a passion for delivering exceptional hospitality.
Minimum Requirements
- Relevant qualification in Hospitality Management, Business Management, or Finance
- 5+ years proven experience in a commercial, lodge, or hospitality management role
- Strong financial acumen with experience in budgeting, GP/COS control, and revenue reporting
- Solid understanding of hospitality operations including F&B, housekeeping, and guest services
- Proficient in Microsoft Office Suite and lodge/property management systems
- Excellent leadership, communication, and guest-relations skills
- Professional grooming and presentation standards
Key Responsibilities
Financial & Commercial Management
- Manage budgets, GP, and COS to maximize profitability
- Monitor revenue streams across accommodation, F&B, and activities
- Achieve commercial and sales targets as set by management
Hospitality & Guest Experience
Operations & Stock Control
Team Leadership & Performance
Reporting & Compliance
- Prepare financial, operational, and guest satisfaction reports
- Ensure compliance with health, safety, and industry regulations
- Drive continuous improvement in operations and service quality
How to Apply
If you meet the above criteria and are ready to take your career to the next level, please send your updated CV to
Hospitality & Management (Commercial Manager)
Posted 10 days ago
Job Viewed
Job Description
Hospitality & Lodge Management (Commercial Manager) POS25285
Location: Brits, North West Province
Salary : R 22 500 per month
Were seeking an experienced Lodge / Hospitality Manager (Commercial Manager) to oversee all aspects of lodge operations, from guest experience and financial management to team leadership and service excellence. This is an exciting opportunity for a dynamic professional with strong business acumen and a passion for delivering exceptional hospitality.
Minimum Requirements
- Relevant qualification in Hospitality Management, Business Management, or Finance
- 5+ years proven experience in a commercial, lodge, or hospitality management role
- Strong financial acumen with experience in budgeting, GP/COS control, and revenue reporting
- Solid understanding of hospitality operations including F&B, housekeeping, and guest services
- Proficient in Microsoft Office Suite and lodge/property management systems
- Excellent leadership, communication, and guest-relations skills
- Professional grooming and presentation standards
Key Responsibilities
Financial & Commercial Management
- Manage budgets, GP, and COS to maximize profitability
- Monitor revenue streams across accommodation, F&B, and activities
- Achieve commercial and sales targets as set by management
Hospitality & Guest Experience
Operations & Stock Control
Team Leadership & Performance
Reporting & Compliance
- Prepare financial, operational, and guest satisfaction reports
- Ensure compliance with health, safety, and industry regulations
- Drive continuous improvement in operations and service quality
How to Apply
If you meet the above criteria and are ready to take your career to the next level, please send your updated CV to
Food & Beverage Manager
Posted 5 days ago
Job Viewed
Job Description
Candidate requirements:
- Diploma in Hospitality or Lodge Management
- 35 years in a 5-star boutique lodge or Big 5 reserve
- Culinary experience (advantageous)
- Menu development and food styling experience
- Strong food and beverage stock control background
- Hospitality and service training experience
- Solid kitchen hygiene and health knowledge
- Extensive purchasing experience
- Familiarity with current food trends
- Valid Drivers License and own vehicle
- Strong leadership and mentoring abilities
- Excellent communication and interpersonal skills
- Energetic, proactive, and detail-oriented
- Creative thinker with a passion for food, wine, and guest delight
- Oversee kitchen operations
- Collaborate on menu development and food philosophy
- Manage food cost per guest and stock control systems
- Staff training, development, and discipline
- Manage leave cycles and ESS system
- Foster morale, hygiene, and appearance standards
- Build a learning culture and recognize performance
- Ensure team alignment with guest-focused service
- Negotiable monthly salary based on experience and qualifications
- Live-in accommodation with meals provided while on duty
- Pension fund contribution
- Work cycle: 21 days on, 7 days off
- Annual leave: 15 days
Food & Beverage Supervisor
Posted 6 days ago
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Job Description
A well known company in the international hospitality sector is seeking for Food & Beverage Supervisor based in Cape Town.
Main Purpose of the Job:
The Operations Duty Manager is responsible for the monitoring, management and delivery of the customer experience and product offerings by internal employees, business partners and concessionaires across the operation ensuring that internal (SOP) and external (grading) standards and procedures are continuously achieved, client disputes / queries are resolved and that the customer experience provided within the designated areas / departments are professionally executed in line with Sun standards and legislative requirements.
Duties and responsibilities include:
Operations Management
- Implement the Customer Value Proposition and the customer experience at important touchpoints and facilities in the customers journey from arrival at the front entrance, transport, switchboard, retail interaction; and food and beverage (where relevant) offerings throughout the operation
- Monitor the operation to ensure that it is secure and meets all regulatory requirements
- Conduct shift briefings and handovers and communicate objectives and promotions to the diverse teams and key stakeholders to ensure optimal execution and synergy throughout the experience
- Collaborate with marketing to develop and execute promotions and initiatives to enhance the customer experience
- Compile plans and manage the execution of any new projects and offerings across the operation
- Facilitate and be available to ensure the overall smooth running of events, shows, entertainment, promotions, etc. including traffic control, set-ups, troubleshooting in various areas.
- Be available on the floor and interact with customers to build relationships, understand expectations and provide a hospitable experience for customers
- Oversees staff appearance and front of house appearance/ functioning of equipment and systems
- Maintain Operational standards across the property (e.g., housekeeping, maintenance, etc)
- Follows up on any maintenance / technical equipment fault logging with the technical departments until resolution
- Ensure the collateral in public areas is professionally presented
- Act as a Manager on Duty for all guest queries / concerns and resolve these efficiently and professionally
- Complete shift report
Operational Product Offering
- Make recommendations of improvements to products and service offerings in line with trends in the industry ensuring that the product offerings are innovative and fresh
- Recognize and provide insights on trends, barriers, risks and opportunities that may impact the business within the retail environment and service level agreements with service providers
- Monitor products, service offerings and displays across the operation to ensure standards aligned with the "Sun" brand
- Monitor customer service feedback with regards quality and service across the operation
- Measure success and return on investment of products and services and identify issues and challenges when not achieved
Compliance Management
- Collaborate with tenants and service providers to review standard operating procedures and service level agreements to be achieved
- Implement sufficient control measures (including systems and processes) & checks within each department to mitigate any risk to the business.
- Conduct weekly walkabouts of all front of house and back of house areas to monitor SHE and standards compliance
- Monitor compliance of tenants and outlets with regards to Fire, Health, Safety and Security regulations in line with SHE standards
- Facilities are maintained in accordance with group and unit standard operating procedures and reflect the attributes of the brand
- Maintains records on licencing entitlements and compliance management
- Monitor audit results for service providers and retail tenants
- Monitor the storage of stock and operating equipment and processes
- Collaborate with various stakeholders across the operation to address and resolve areas of concern and enhance standards from an overall facilities management and customer experience perspective
Customer Experience Management
- Ensures that guests are treated with courtesy and respect at all times
- Interact with guests and provide professional service standards and solutions
- Handle any escalated complaints, disputes and suggestions as required
- Engage with customers and provide a customer experience on the floor that will support brand loyalty ensuring SI as the brand of choice
- Be present on the floor during service / promotions or functions
- Conduct staff training on product knowledge (including promotion information, functions, facilities, etc)
- Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
- Monitor customer feedback on various omni-channels to understand and resolve any challenges being experienced; and where necessary manage the resolution of customer queries and complaints from the various channels; ensuring all customers receive a response and feedback
- Provide input into present and future products by determining and evaluating current and future consumer retail trends and promotions for the facility.
Tenant & Service Provider Management
- Provide input to the selection of various suppliers and retail tenants across multiple areas (including F&B, retail shops) including around product, quality and pricing
- Make recommendations with regards suppliers; vendors; products and or services based on research findings and budget restrictions.
- Participate in the procurement and tender process in the appointment of new and renewed vendor contracts and lease agreements
- Monitor and manage the performance of tenants in line with contractual deliverables
- Communicate on a regular basis and maintain the relationships with tenants and service providers
- Provide support and advice to tenants and service providers on challenges to assist in building an effective partnership for the benefit of Sun properties
- Assist with resolving obstacles that may need to be addressed to achieve results
- Manage the relationships and provide support to tenants throughout the contractual agreement period to ensure that planned benefits are achieved and sustained.
Stakeholder Relationship Management
- Provides relevant guidance and support to operational teams and stakeholders
- Maintain relationships with service providers and retail tenants currently in partnership with Sun
- Informs department / staff of information required to perform the duties and relevant operation effectively
- Communicates departments objectives, standards and operating procedures to internal and external service providers as per SLA
- Communicates any special guest requirements or events to other relevant operating departments
- Provides feedback and reports back to Unit management on the performance, progress and challenges within the various business areas including F&B, and the retail and recreational operation
Education, experience and competencies required:
- Matric
- 3-Year Hotel School Diploma or equivalent
- Minimum of 5 years experience with 3 years supervisory / management experience in the hospitality / retail industry
- Previous experience in duty management is an advantage
- Must be able to work shifts in line with operational requirements (including weekends and public holidays)
Core behavioural competencies
- Analytical skills
- Attention to detail
- Working with information (agreements, laws, regulations, statistics)
- Reviewing / evaluating information and data
- Decision-making
- Planning
- Influencing & Advising skills
- Emotional resilience
- Customer centric
- Networking and relationship building
- Innovation & continuous Improvement
Technical competencies
- Corporate & industry knowledge
- Quality Assurance
- Retail brands and offerings
- F&B Product knowledge & standards
- Labour & risk legislation
- English written and verbal communication skills
- Proficiency in MS Office Suite; Opera; Micros & Revenue Management System
- Business Acumen
- Financial Acumen
- Report writing
- Contract management
- Knowledge and application of legislation relating to Safety, Health and the environment
To Apply:
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Food & Beverage Manager
Posted 25 days ago
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Job Description
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 lodges 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.
Aware of special diet requirements and tailor-made guests food experience.
Left-over food management
Staff food preparation and management
Inspire your chefs brigade to new levels of creativity.
Pre-order for special events and holidays.
Food Stock Control:
Maintain the food cost per guest (rand value) monthly in line with budget allocations
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)
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
Understanding personal guests needs through interaction
Building relationships with new and repeat guests.
Promote and instil an ethic of guests care and guests interaction
Build upon the existing guests experience to create new ideas and to ensure the product remains fresh and modern
Beverage Control:
Overseeing the running of the stock control division
Implementing and maintaining a daily stock management & control system.
Ensure adequate stock levels.
Daily administrative functions, stock takes and reconciliation of sales
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 GRVs
Monthly stocktakes and submitting of the information within 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
Staff training
Manage performance.
Manage the teams leave cycle and annual leave.
Other:
Assisting at Front of House during guests arrivals or departures or lodge site inspections
Requirements:
Grade 12
Diploma in Hospitality or Lodge Management
Minimum 3 5 years Hospitality / Food & Beverage experience in a 5* boutique operation or Big 5 reserve within 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.
Food Fundi that is passionate about food, people and service
Code 8 Drivers License
Food & Beverage Manager
Posted today
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Job Description
About the Role
We are seeking an experienced and dynamic Food & Beverage Manager to lead our food and beverage operations within a luxury 4- or 5-star hotel environment. The successful candidate will be responsible for overseeing all F&B outlets—including restaurants, bars, room service, and banqueting—while ensuring exceptional guest experiences, operational excellence, and financial performance.
Key Responsibilities
Lead, motivate, and manage the food and beverage team to deliver consistently high service standards.
Oversee daily operations across all F&B outlets, ensuring smooth service delivery and operational efficiency.
Manage budgets, monitor financial performance, and implement cost-control measures to maximize profitability.
Develop and implement menus in collaboration with the Executive Chef, ensuring innovation, quality, and guest satisfaction.
Maintain and enforce the highest standards of hygiene, health, and safety in compliance with statutory and company requirements.
Monitor stock levels, purchasing, and supplier relationships, ensuring optimal inventory management.
Handle guest queries and complaints professionally, ensuring swift resolution and positive outcomes.
Conduct regular training and development sessions to enhance staff performance, product knowledge, and service delivery.
Analyze guest feedback, sales reports, and industry trends to identify opportunities for improvement and growth.
Ensure compliance with brand standards, operating procedures, and company policies.
Represent the F&B department at management meetings and collaborate with other departments to ensure seamless operations.
Requirements
Minimum 3–5 years’ experience as a Food & Beverage Manager in a 4- or 5-star hotel.
Strong leadership and team management skills with a hands-on, approachable management style.
Deep knowledge of food and beverage operations, including restaurants, bars, banqueting, and events.
Proven ability to manage budgets, control costs, and drive revenue growth.
Excellent communication, interpersonal, and problem-solving skills.
High attention to detail with the ability to multitask in a fast-paced environment.
Flexible to work shifts, weekends, and public holidays.
Proficient in POS systems, stock management tools, and Microsoft Office Suite.
Personal Attributes
Reliable, responsible, and dependable in fulfilling obligations.
Strong attention to detail and commitment to excellence.
Willingness to lead, take charge, and provide direction.
Proactive with the ability to show initiative and take ownership of tasks.
Friendly, service-orientated, and guest-focused.
Strong managerial and leadership skills with the ability to motivate and inspire a team.
Adaptable and willing to work flexible hours as required.
Ready to Join?
If you're ready to take your career to new heights and be part of something truly special, we want to hear from you!
Apply now or send your resume to
Food & Beverage Waiter
Posted today
Job Viewed
Job Description
The Capital Hotels stands for equal opportunity while transforming the Hospitality Industry into a modern aspirational industry once again. We believe that the industry is broken and needs to reinvent the image of service and hospitality. We are achieving this through our incredible staff culture. Our dedicated staff believe in offering the highest level of guest service to our guests while maintaining their dignity and integrity. Our staff are our everything
WHY WORK FOR US?
Our staff love coming to work as they feel respected, appreciated, heard, successful and secure. Imagine a company where managers don't manage managers, we are all simply doers.
Making decisions in regard to our best employees also comes fast, where we recognise talent and reward it quickly through promotions. We don't need to or want to wait for approval. We recruit on experience but promote on values — the core of which is rigor, disciplined thought and disciplined
Description:
The Waiter is responsible food and beverages in the Restaurant, Room Service and, if required, Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities: front of house and stock.
Minimum Requirements:
- Matric
- Previous Restaurant experience essential
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Ability to work shifts
Please note that relocation costs will be for your own expense should your application be successful and you reside outside of the city where the Hotel is located.