A 150 roomed hotel with 16 Conference Rooms and an A la Carte Restaurant. The venue can accommodate up to 3000 pax.
Working hours: As per hospitality industry requirements
Reporting Structure: Reporting to General Manager. This will be a joint F&B Management role – Two Managers will share responsibilities and cover shifts (Morning and Evening/Alternating and split shifts when the other is on leave.)
We are seeking a highly skilled and experienced Food and Beverage Manager to oversee and optimize all aspects of our F&B operations. As the manager, you will be responsible for ensuring the delivery of exceptional guest experiences, while effectively forecasting, planning, and managing F&B orders, staff, and finances. Your primary objective will be to maximize sales and revenue by consistently meeting and exceeding customer expectations, fostering employee engagement, and maintaining a strong focus on quality and efficiency. By implementing innovative strategies and maintaining high standards, you will play a pivotal role in driving the success of our F&B department and enhancing overall guest satisfaction.
Manage all aspects of F&B and day-to-day operations within budgeted guidelines and to the highest standards. Will be responsible for the a la carte / buffet restaurant and will include conference facilities (Breakfast, Lunch, Dinner, Tea Breaks) , weddings & functions. Preserve excellent levels of internal and external customer service. Work closely with the Executive Chef on menu implementations. Work closely with the Executive Chef and the Stores, to ensure stock control and management. Identify customers’ needs and respond proactively to all of their concerns. Lead F&B team by attracting, recruiting, training and appraising talented personnel. Establish targets, KPI’s, schedules, policies and procedures. Provide a two way communication and nurture an ownership environment with
emphasis in motivation and teamwork. Comply with all health and safety regulations. Report on management regarding sales results and productivity. Operate with in Banquet/ Conference and Restaurant (A la Carte and Buffet).
Culinary school diploma or degree in food service management or related field.
Proven food and beverage management experience - +/- 5 years. Working knowledge of various computer software programs (MS Office, restaurant management software, POS). Ability to spot and resolve problems efficiently. Mastery in delegating multiple tasks. Communication (verbal and written) and leadership skills. Up to date with food and beverages trends and best practices in Hotels and function venues. Ability to manage personnel and meet financial targets. Guest-oriented and service-minded. Productive individual required that can work well in a team.
R21,000 Basic per month (Standard deductions apply; PAYE and UIF) Negotiable
Negotiable. Salary negotiable based on qualifications and experience.