72 Hotel Food jobs in South Africa

**Additional Information**
**Job Number** 25126885
**Job Category** Food and Beverage & Culinary
**Location** Protea Hotel Fire & Ice! Cape Town, 64 New Church Street, Cape Town, South Africa, South Africa, 8018VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Position responsible for assigned food and beverage/culinary operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.
**CANDIDATE PROFILE**
Education and Experience
+ High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area.
OR
+ 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 yeas experience in the food and beverage, culinary, or related professional area.
**CORE WORK ACTIVITIES**
**Assisting in Food and Beverage Operations**
+ Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
+ Provides excellent customer service to all employees.
+ Responds quickly and proactively to employee's concerns.
+ Uses coaching skills throughout the property.
+ Demonstrates self confidence, energy and enthusiasm.
+ Motivates and encourages staff to solve guest and employee related concerns.
**Ensuring Exceptional Customer Service**
+ Provides excellent customer service.
+ Responds quickly and proactively to guest's concerns.
+ Understands the brand's service culture.
+ Sets service expectations for all guests internally and externally.
+ Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
+ Follows up to ensure complaints have been addressed to the guest's satisfaction.
+ Develops a relationship with all guests to build repeated clientele internally and externally.
**Additional Responsibilities as Assigned**
+ Complies with all corporate accounting procedures.
+ Assists GM as needed with annual Quality audit.
**MANAGEMENT COMPETENCIES**
**Leadership**
+ **Adaptability** - Maintains performance level under pressure or when experiencing changes or challenges in the workplace.
+ **Communication** - Conveys information and ideas to others in a convincing and engaging manner through a variety of methods.
+ **Problem Solving and Decision Making** - Identifies and understands issues, problems, and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
+ **Professional Demeanor** - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
**Managing Execution**
+ **Building and Contributing to Teams** - Actively participates as a member of a team to move the team toward the completion of goals.
+ **Driving for Results** - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
+ **Planning and Organizing** - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.
**Building Relationships**
+ **Coworker Relationships** - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
+ **Customer Relationships** - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company's service standards.
+ **Global Mindset** - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
**Generating Talent and Organizational Capability**
+ **Organizational Capability** - Evaluates and adapts the structure of own assignments and suggests improvements to work processes to best fit the needs and/or support the goals of an organizational unit.
+ **Talent Management** - Provides support and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
**Learning and Applying Professional Expertise**
+ **Applied Learning** - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
+ **Business Acumen** - Understands and utilizes business information to manage everyday operations.
+ **Technical Acumen** - Understands and utilizes professional skills and knowledge in a specific functional area to conduct.
+ **Food Production and Presentation** - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
+ **Food and Beverage Marketing** - Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
+ **Food and Beverage Inventory** - Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
+ **Food and Beverage Sanitation -** Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
+ **Bar Concepts -** Promotion of beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.
+ **Coffee and Tea Service** - Knowledge of coffee and coffee equipment and procedures for brewing and preparing coffee and specialty drinks; understanding of coffee break standards and service.
+ **Dining** - Knowledge of procedures and techniques for seating guests; menu content and creation; MICROS system; taking dining and room service orders; doorknob menus; room service delivery, etiquette, safety, and security; amenity process and delivery; food and beverage service standards, service cart setup.
+ **Restaurant/Event Room Operations** - Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
+ **Basic Competencies** - Fundamental competencies required for accomplishing basic work activities.
+ **Basic Computer Skills** - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
+ **Mathematical Reasoning** - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
+ **Oral Comprehension** - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
+ **Reading Comprehension** - Demonstrates understanding of written sentences and paragraphs in work-related documents.
+ **Writing** - Communicates effectively in writing as appropriate for the needs of the audience.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
_#LI-WG1_
_#LI-Onsite_
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Protea Hotels by Marriott® is the leading hospitality brand in Africa and one of the most widely recognized hospitality brands on the continent, with over 60 hotels across South Africa, Zambia, Nigeria, Namibia, Tanzania and Uganda. If you have a passion for delivering every guest a personalized service experience and desire to be part of the 'Coolest Hotel Brand in South Africa', join the Protea Hotels by Marriott® team today! In joining Protea Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing globalteam, and **become** the best version of you.

• To supervise and control the Food and Beverage allocated areas and its staff members and to ensure that all duties are performed correctly and in a timely manner in accordance with the set standard of The Oyster Box, with the intention of ensuring that the highest standard of performance and service is achieved by all Ocean Terrace staff. Also responsible to operate within the policies and procedures as set out in the operating manual.

Minimum Requirements :

• Hotel school qualification and equivalent preferred
• 2years experience in a similar position within a 4 or 5-star establishment
• Previous experience in food and beverage operations, with a good understanding of culinary arts, food trends and beverage service Supervisory or managerial experience in a similar role is typically required.
• Knowledge of Micros point of sale system
• Proficiency in Microsoft Office

Key Attributes :

• Ability to effectively listen and verbally communicate in English with all levels of staff, management and guests
• Ability to make decisions and work independently
• Excellent organizational skills
• Excellent leadership ability

Key Responsibilities : Guest Satisfaction

• Aggregate scores from guest surveys or reviews related to food and beverage servicesMeasure satisfaction with the fine dining experience, if applicable

Revenue and Profitability

• Track the monthly growth in food and beverage revenue
• Evaluate the profitability of the food and beverage department, aiming for high margins
• Introduce and measure the success of innovative and unique menu items
• Monitor sales and profitability of high end and specialty beverages

Service Quality

• Evaluate the efficiency of service in turning over the tables without compromising quality
• Maintain an optimal ratio to ensure attentive service

Event and Banqueting Management

• Evaluate the success of special events and banquets in terms of revenue and guest satisfaction.
• Event Execution Efficiency : Measure the efficiency of event planning and execution.

Waste Reduction and Sustainability

• Waste Reduction targets : Set and monitor targets for reducing food and beverage wastage
• Sustainability Initiatives : Implement and assess sustainability practices in food and beverage operations

Upselling and Cross-selling

• Measure the success of upselling strategies to enhance guest spending
• Evaluate the success of cross-selling initiatives across different F&B offerings

Staff Training and Development

• Invest in continuous training to maintain high service standards
• Track staff certifications in areas like wine knowledge or culinary expertise

Mystery Shopper Scores

• Mystery Shopper Evaluations : Use independent evaluations to measure adherence to service and quality standards

Awards and Recognition

• Aim for and measure the attainment of prestigious awards in the hospitality industry
• Acknowledge and track staff members receiving accolades and recognition

Revenue and Profitability

• Measure the overall revenue generated from food and beverage sales
• Evaluate the profitability of the food and beverage department by calculating the profit margin

Inventory Management

• Evaluate how quickly inventory is used and replaced
• Efforts to minimize food and beverage wastage

Staff Productivity

• Assess the efficiency of staff utilisation in relation to business demand
• Monitor the training hours provided to staff for continuous improvement

Compliance and Quality

• Ensure compliance with health and safety regulations
• Monitor adherence to quality standards in food and beverage preparation and service

Wine and Beverage Program

• Curating an impressive wine and beverage program to complement the culinary offerings
• Training staff on wine pairing and maintaining a well-stocked bar
• Identifying areas of improvement and implementing initiatives to enhance overall efficiency and guest satisfaction
• Staying updated on industry trends and incorporating best practices into operation

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Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Job Description

Do you have an appetite for all things Food & Beverage? Are you as keen as mustard where service is concerned, whilst ensuring back of house is in order - whether it be a plate full of numbers, setting a rota or laying the table for a successful team. Join us At Radisson Hotel Group, where every moment matters, and guests can savor the experience!

We are currently seeking a Food & Beverage Supervisor to join our vibrant team at Radisson Hotel Cape Town Foreshore. At RHG, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

As a Food & Beverage Supervisor, you bring a heightened level of ambition, a results-driven mindset, and a deep passion for enhancing the dining experience to our dynamic F&B Team.

• Supports the smooth running of the food & beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest levels.
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries.
• Supports the delivery on plans and objectives where food & beverage initiatives & hotel targets are achieved.
• Supervises the food & beverage team fostering a culture of growth, development and performance within the department.
• Builds and maintains effective working relationships with all key stakeholders.
• Supports the delivery of departmental programmes that advance service standards, profitability, and cost control.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Qualifications

• Experience in food & beverage service.
• Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions with proven problem-solving capabilities offering support where required.
• Personal integrity, with the ability to work in an environment that demands excellence, time and energy.
• Experience of working with IT systems on various platforms.

Additional Information

Why Join Radisson Hotel Group?

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development —helping you reach your full potential.

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful . We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives .

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference —in hospitality, your community and beyond.

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion , we’d love to hear from you.

Apply now and let’s make every moment matter.

We welcome applicants from all backgrounds, abilities, and experiences . If you need any adjustments during the application process, please let us know.

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Food & Beverage Manager - Sandton Full job description Are you a passionate and experienced Food & Beverage professional looking for your next challenge? Join our team at a prestigious hotel in Johannesburg and lead our dining experiences to the next level! About the Role : As theFood & Beverage Manager, you will oversee all aspects of our food and beverage operations, ensuring exceptional service and memorable guest experiences. This role requires a hands-on leader who thrives in a dynamic environment and has a keen eye for detail. Key Responsibilities : Plan, direct, and manage all food and beverage operations, including restaurants, bars, and banqueting. Ensure high-quality service standards and guest satisfaction. Develop and implement innovative menu ideas in collaboration with the culinary team. Manage budgets, control costs, and drive profitability. Recruit, train, and inspire a talented team to achieve excellence. Ensure compliance with health, safety, and hygiene regulations. Drive exceptional service delivery for weddings, conferences, and special events. What We’re Looking For : A minimum of 5 years’ experience in a similar managerial role within the hospitality industry. Strong knowledge of food and beverage trends and operations. Exceptional leadership and interpersonal skills. Proven track record of managing budgets and achieving financial targets. Excellent organizational and multitasking abilities. A passion for guest satisfaction and creating unforgettable experiences. Qualifications : A relevant degree or diploma in Hospitality Management or a related field. Proficiency in financial reporting and stock control systems. Why Join Us? Be part of a renowned hotel group offering growth opportunities. Work in a vibrant environment where your ideas and initiatives are valued. Enjoy the beauty of Limpopo while making an impact in the hospitality industry. If you’re ready to elevate the Food & Beverage experience and lead a motivated team, we’d love to hear from you! Job Type : Full-time Work Location : In person

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Duties :

Ensuring the overall standards required for Bar and Service are met

Supervising all Bar and Butler duties to ensure quality standards are met

Overseeing stock, managing ordering, deliveries, and invoicing

Meeting health and safety protocols

Ensuring we remain within budget

Timeous support and communication with other departments

Working with the Lodge Manager to ensure an overall 5

• experience for our guests

Contributing towards the lodge being recognised as an award winning world leading lodge

Upholding brand and overall standards

Requirements : Grade 12 | Matric

Relevant Diploma or Degree to your advantage

At least 3+ years experience in leading a Service Team

At least 5+ years experience working in a high-end safari environment

Valid Drivers License

Clear Criminal Record

Excellent communicator

Strong problem-solving skills

Ability to make quick but sound decisions

Excellent command of the English language (a second language would be to your advantage)

Computer literate (Microsoft & Google Suite)

Experience in Nebula PMS, Nebula POS & Travelyst, or any property management software

Food and Beverage knowledge

A good understanding of wine (including experience in wine pairing)

Proven track record of successfully leading a large team (leading, motivating, coaching etc.)

Proven track record of achieving results | goals

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Join to apply for the Food & Beverage Supervisor role at Accor

Join to apply for the Food & Beverage Supervisor role at Accor

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

Job Description

Scope of Position:

Responsible for managing the day-to-day food and beverage operations of the hotel in a professional manner, following legal and sanitation standards and codes, basic discipline and reviewing of employees. Always ensuring that Guests receive fast, friendly, and efficient food and beverage service, and maintains an upbeat atmosphere, that appeals to a diverse clientele. Ensure that the department follows all the requirements of the operational standards manual.

This position involves that you assist the F&B Manager with design and review of the menu’s and maintain records of sales breakdown and staff training. Provide management with related reports on profits, losses, and variances. Responsible for the control of the inventory in the food and beverage department.

Specific Duties, Responsibilities & Key Performance Areas

Food and Beverage Service:

• Together with the food and beverage manager to organize and supervise the shifts of the department, ensuring that staffing levels are correct and to agreed standards
• Circulate throughout the restaurants, bars and banqueting departments, maintaining a highly visible profile with Guests and staff
• Know and completely familiar with all menu’s, beverage lists and service offerings to provide prompt and efficient service of all meals, snack, functions and beverages to the required operating standards manual
• Assist with waiter service to Guests, advising Guests on menu and wine choices
• Dissatisfied Guests are acknowledged immediately and attended to without delay
• Notify the food and beverage manager or General Manager of any complaints that were received and how they were solved
• Ensure all kitchens and back of house areas operate effectively and efficiently and maintain the highest level of cleanliness, safety and hygiene
• Responsible for food quality, presentation and service delivery and ensuring that it is of the highest quality
  
  

Qualifications

Your experience and skills include:

Service focused personality is essential and a passion for everything food and beverage

Previous experience in a similar leadership role is an asset

Strong interpersonal and problem solving abilities and the ability to lead by example

Additional Information

• Assist in managing preparation of schedules, payroll and workloads for food and beverage staff ensuring maximum efficiency
• Planning, organizing, and directing team members to ensure the highest degree of Guest satisfaction
• To carry out and ensure that regular On-the-Job training is taking place to agreed standards, and all relevant paperwork submitted
• Responsible to ensure each staff member is correctly presented in his/her uniform displaying a name badge
• Assist food and beverage manager with performing job evaluations with food and beverage staff
• Maintain and enforce disciplinary procedures within the department with the assistance of the food and beverage or human resources manager

Seniority level

• Seniority level Not Applicable

Employment type

• Employment type Full-time

Job function

• Job function Management and Manufacturing
• Industries Hospitality

Referrals increase your chances of interviewing at Accor by 2x

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Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Job Description

Do you have a knack for orchestrating seamless Food & Beverage Operations, ensuring both the front and back of house are finely tuned?

We are currently seeking a Food & Beverage Manager to join our vibrant team. At Radisson Hotel Group we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

As the Food & Beverage Manager , you bring a heightened level of expertise, a results-driven approach, and a genuine passion for elevating the dining experience to our dynamic F&B Team.

• Supports the smooth running of the food & beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest levels.
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries.
• Delivers plans and objectives where food & beverage initiatives & hotel targets are achieved.
• Manages the food & beverage team fostering a culture of growth, development and performance within the department.
• Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships with all key stakeholders.
• Delivers effective programmes that advance service standards, profitability and cost control.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Qualifications

• Proven experience in food & beverage service with excellent problem-solving capabilities.
• Excellent managerial skills with a hands-on approach and lead-by-example work style.
• Commitment to exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions, offering advice and recommendations.
• Personal integrity, with the ability to work in an environment that demands excellence, time and energy.
• Experienced in using IT systems on various platforms.

Additional Information

Why Join Radisson Hotel Group?

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development —helping you reach your full potential.

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful . We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives .

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference —in hospitality, your community and beyond.

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion , we’d love to hear from you.

Apply now and let’s make every moment matter.

We welcome applicants from all backgrounds, abilities, and experiences . If you need any adjustments during the application process, please let us know.

#J-18808-Ljbffr

Duties:

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

A luxurious safari lodge in the heart of the Greater Kruger, is seeking a skilled and passionate Food & Beverage Manager to oversee food and beverage operations with a focus on creative cuisine, guest delight, and team development. Ideal for someone passionate about hospitality, detail-driven, and skilled in stock control, menu innovation, and inspiring service excellence.

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

Candidate Responsibilities:

• 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

Package:

• 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