Food & Beverage Director.
Ultra Luxurious large 5* Hotel – Cape Town.
Provide the highest level of hospitality in all the F&B outlets. Achieve total guest satisfaction and organizational profitability through effective utilization of all resources.
Continuously delight the guest by offering trend setting and innovative products and services.
Major Areas of Responsibility
- Planning, Forecasting and Budgeting the revenues and cost for the department.
- Staffing and scheduling of the associates and allocation of duties to ensure the maximization of associate productivity and minimize payroll costs.
- Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Surveys to draw an action plan.
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
- Recruitment and Performance Appraisal & Management of associates in the department.
- Develop & implement the annual plan, linking the department’s objectives to the unit’s overall strategy.
- Manage and lead associates to ensure maximum productivity.
- Oversee outlet managers and supervisors with the day to day running of their departments.
- Oversee the daily activities of all the F&B outlets including banquets.
- Work with the outlet chefs in the area of cuisine, menu planning & design for the various outlets / banquets.
- Ensure through regular monitoring of GSTS and feedback, prompt, efficient and accurate service is provided to all guests.
- Conduct regular meetings with the outlet managers and supervisors and constantly monitor guest concerns, compliments and suggestions.
- Organize food festivals and develop guest loyalty and retention programs
- Compile and review the monthly profit and loss statement for various outlets and assist the outlet managers in implementing the approved budget, monitoring revenue and costs on a daily basis and assist in taking corrective action.
- Ensure that all the operational standards set for all the equipment& processes are followed.
- Maximize F&B profitability by implementing the cost containment strategies for all the outlets.
- Prepare the promotion and marketing / PR plans for various outlets and execute the same.
- Conduct refresher-training programs for the associates and guide the new members of the department.
- Maintain regular contacts with corporate and individual customers, and build strong relationships with them.
- Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F&B.
- Develop departmental trainers in association with the training department & oversee all the training activities within the department.
- Ensure that the department procures the best quality raw material and cost effective equipment.
- Ensure that TPAM requirements are adhered to and that all associates are trained and aware of TPAM regulations.
- Revise manager’s duty list to ensure that all areas of reporting and reconciling is covered.
- Perform audits, ensuring that LQA and Richey Standards are consistently followed and maintain positive audit results.
- Ensure that KRA’s are updated and completed whilst identifying new KRA’s and allocating them to the different associates.
- Address any grievance and counselling issues among the department associates.
- Ensures that you work in a safe manner that does not harm or injure self or others.
- To be involved with Health & Safety within the department. Ensuring compliance within the department and that Health & Safety directives are carried out.
- Anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.
- Ensure that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct maintained.
- Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function.
- Ensures effective implementation of the Tata Code of Conduct at all times.
- Efficient implementation of all work related instructions given by the superiors / management
Qualifications and Experience
- Graduates from reputed hotel management schools (desirable)
- Graduates with experience in hotels or hospitality sector
- 5 to 6 years in similar position (desirable)
Directly Reports
To the General Manager
Key Customers.
Immediate team, managers and associates from support departments, internal and external guests.
Key Success Metrics
Guest Satisfaction, Performance against budgets, Cost Saving
Language Proficiency
Should be fluent in English. Additional language advantageous
Knowledge & Skills.
§ Graduates from reputed hotel management schools
§ Experience in luxury hotels
§ Knowledge of other hotel services
§ Knowledge about Food and Beverage services including cuisines, menus, accompaniments, wines, beers, spirits, cocktails, tobacco, teas, coffees, other non-alcoholic beverages and their the overall dining experience.
§ Rules of F&B service and service etiquette
§ F&B service skills and other operational skills
§ Professional guest interaction
- A Competitive basic salary package, inclusive of a lucrative incentive bonus structure.
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Director of Food & Beverage.
High End 5* Golf Resort George – Garden Route – W Cape.
The F.B Director will be instrumental in shaping and delivering our culinary vision and experience.
We are seeking a person who can partner with all the role-players in this space to consistently deliver hospitality experiences that are put together with care, delivered with joy, and leave our customers with memories of a certain brand of magic that they cannot compare to anywhere else.
We are looking to bring into the team someone who truly understands a complex 5-star hotel and resort environment; who is capable of effectively building leadership, knowledge and craftsmanship in the food and beverage industry. The ideal candidate will have a track record of success in these areas and is on a personal level creative, passionate about the industry and particularly skilled to deliver luxury and quality in the most delicious way possible, across a number of outlets.
KEY RESPONSIBILITIES:
You will be responsible for the overall Food & Beverage Division throughout the Estate (please note that these are key areas and therefore not an exhaustive list of duties):
- Ensure the food and beverage offering is of a world-class standard at all touch points
- Ensure that menus and special touches are continuously refreshed, cohesive and aligned to the concept in each outlet
- Ensure Member and Guest relationships are built and supported effectively, professionally, warm and sincere; ensure feedback is attended to promptly and with empathy;
- Ensure the development of talent is prioritized, successful and aligned to the required key competencies per area of our hospitality offering;
- Ensure sound financial, operational and people management practices are implemented and adhered to;
- Ensure financial management practices, as well as budgeting and controls are understood and that it is meeting targets (stock and OE controls are in place and adhered to, budgets, CAPEX projects, forecasting, audits, etc.);
- Ensure health and safety requirements and hygiene standards are understood and complied with.
In short – build a team and a food & beverage brand that are truly exceptional.
KEY COMPETENCIES AND BEHAVIOURS: The role requires someone who is competent in communicating with internal and external stakeholders at all organisational levels (in writing or verbally), establishing and maintaining constructive and cooperative working relationships with others, making decisions and solving problems, and organising, planning, and prioritising work. The ideal candidate will also be diligent, act with integrity, can practice self-control and has a high stress tolerance, is a team player, can be appropriately assertive.
We are looking for someone who can demonstrate competence and positive energy in terms of the following key work activities:
- Coaching and Developing Others / Training and Teaching Others
- Developing and Building Teams
- Organizing, Planning, and Prioritizing Work
- Making Decisions and Solving Problems
- Thinking Creatively
- Generally – all intent, energy and will is channeled to deliver a consistently extraordinary hospitality experience.
KEY QUALIFICATIONS AND SKILLS: This position requires:
- A minimum of 6 years’ hospitality success, with at least 3 years’ experience in a similar / comparable senior role within the luxury space
- Verifiable success as a Food & Beverage leader across all areas of culinary service, including banqueting experience;
- Working knowledge of the following key managerial operational matters: menu engineering, wine list compilation and management, financial management and reporting, stock and OE controls and management, OHSAct;
- Knowledge of technology (software and hardware) relevant to kitchen management, accounting and point of sale systems and advanced competency in MS Office are essential.
- Knowledge of Cimso/Opera/SAP/Blazon/Micros will be beneficial.
- Relevant international experience will be advantageous.
Salary market related for an executive who reports to a MD.
Accommodation is suitable for a family (3 bedroom, 2 bathrooms, bedrooms are upstairs).
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirement
General Manager.
Top High End Restaurant Sandton
Sophisticated Stylish Fine Dine Restaurant Group.
Mediterranean Cuisine
Key Responsibilities:
Oversee day-to-day operation – to ensure smooth, efficient, and high-quality service delivery.
Lead, motivate, and support teams to achieve operational excellence and customer satisfaction.
Maintain brand standards and continuously drive improvements in service, quality, and efficiency.
Manage budgets, inventory, and cost controls to ensure profitability and sustainability.
Ensure compliance with health, safety, and food hygiene regulations.
Collaborate with executive management to implement strategic initiatives and growth plans.
Conduct regular performance reviews, audits, and training interventions to uphold the group’s service excellence.
Requirements:
A qualification in Hospitality Management, or a related field is essential.
Minimum 5 years’ proven experience in operations management within the hospitality or restaurant industry.
Strong leadership, communication, and problem-solving skills.
Excellent attention to detail with a commitment to upholding the Group’s standard of excellence.
Ability to work flexible hours, including weekends and evenings, as required in a hospitality environment.
Why Join ?
Be part of a growing and prestigious hospitality brand known for its exceptional guest experiences.
Work in a supportive, creative, and high-performing environment.
Salary R 35 000 Monthly
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Restaurant Manager.
Large Time Share Operation Game Reserve Rooiberg – Limpopo.
100 seater Restaurant
The key criteria to qualify for interview.
•CIMSO – restaurateur.
•Stocktake/COS/Variance reports/Recipes per menu item.
•Accurate daily cash-ups and reconciliations/POS
•Strong staff supervision and training
•Maintaining a clean, efficient, family-friendly environment
Key Responsibilities:
Stock Control & Inventory Management (Critical Focus Area)
Full control of food, beverage, and alcohol stock
Strict management of bar storeroom and key control
Implementation of FIFO stock rotation principles
Weekly – Sunday and Wednesday -Food and daily stock takes – bevergages
Investigation of stock variances
Reduction of shrinkage and losses
Capturing and managing stock on the CIMSO system
Procurement of food and beverages within approved budgets
Supplier liaison and order control
Financial Control & Administration
Daily reconciliation of cashless transactions
Accurate daily cash-ups
Invoice capturing and expense control
Skills:
Hands-on daily management of restaurant and bar
Supervision of waitresses and barmen
Coordination with kitchen staff and chefs
Training staff on:
Service standards
Stock handling procedures
Hygiene and cleanliness
System usage and accountability
Ensuring service efficiency and guest satisfaction
Maintaining high cleanliness standards in:
Restaurant
Bar
Kitchen
Public toilets
Facility & Area Oversight
Restaurant includes surrounding family entertainment areas.
The Restaurant Manager will oversee the general neatness and condition of:
Restaurant and bar area
Public restrooms
Garden areas
Putt-putt course
Table tennis and chess areas
Tennis court area
This includes basic oversight of cleanliness, presentation, and reporting of maintenance issues.
Guest Interaction
Professional interaction with guests and patrons
Handling guest concerns promptly and professionally
Creating a welcoming, family-friendly atmosphere
Required Experience & Skills
3- 5 years restaurant management experience
Strong stock control background
Strong use of CIMSO
Experience reducing stock losses and shrinkage
Understanding of Cost of Sales and basic financial reporting
Experience with stock/financial systems (KIMSO advantageous)
Strong reconciliation and cash-up skills
Menu costing and recipe management knowledge
Staff training and supervision ability
High level of integrity and accountability
Hands on leadership style
Personal Attributes:
Detail-oriented and financially disciplined
Strong organisational skills
Practical problem-solver
Firm but fair leadership approach
Trustworthy and accountable
Comfortable working in a live-in reserve environment
Remuneration & Benefits:
Net Salary: R 16.500
Single accommodation unit included
Water and electricity included
13th cheque after 12 months of service
Live-in position within reserve environment
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Restaurant Manager.
Large Ultra Luxurious 5* Game Lodge Limpopo.
Min 3 years’ experience in similar position
A ’La Carte’ service for 165 pax including buffet & outdoor functions
requirements and running of multiple venues.
• Speak multiple languages/ understand international service
requirements:
Restaurant Manager
Responsibilities:
1. Oversee daily operations of the restaurant, ensuring high standards of service and Guest satisfaction.
2. Manage and train waiter staff, fostering a positive and professional work environment.
3. Handle and execute Guest inquiries, feedback, and complaints with professionalism and tact.
4. Collaborate with the culinary team to create and update trends on menus and offerings.
5. Oversee and drive wine list/service and training requirements with the team.
6. Oversee and drive beverage/bar team and training requirements with team.
Skills:
• Effective in administration.
• Detail orientated (refined)
• Running of multiple daily dining venues.
• Eager to grow with the Food and Beverage Manager/ Department
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to work under pressure and handle multiple tasks
• Knowledge of restaurant management software is a plus.
• Flexibility to work evenings, weekends, and holidays as needed
• Driver’s License
Daily requirements (KRA):
• Guest Experience & Seating Coordination: Guest first and last impression of all dining venues should be everlasting, coordinating the greeting, welcoming, and flow of service procedures in a professional manner, managing reservations, special requests and addressing guest inquiries or complaints.
• Service Coordination: Supervising waitstaff, coordinating with the kitchen, setting up the dining room, and overseeing the flow of service.
• Operational Management: Managing floorplans, guest- waiter allocations, handling reservations, training staff, creating staff rosters, and managing inventory and health & safety standards.
• Ambiance Control: Maintaining the atmosphere of the dining room, including lighting, music volume, and overall cleanliness.
• Diverse Culture service requirements: Coordinating training of culture competence, Guest communication and engagement for staff to adapt with diverse service requirements.
Salary R 250 000 annually CTC
Including Accommodation – 2 bedroomed House.
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
F/B Butler.
Ultra Luxurious large 5* Hotel – Cape Town.
Reports to Butler Supervisor and F&B Management
Job Purpose :
To ensure personalized service to all Taj Club & VIP Hotel guests in accordance with Taj Luxury Standards and maximize revenues & profitability in the Butler Service Department as well as promote further services of the Taj Hotel Luxury Brand.
Major Areas of Responsibility:
- Creating and providing the “WOW” experience for the hotel’s guest in conjunction with the TLES and LQA at lowest cost.
- Under the general guidance of the Butler Supervisor, or his/her delegate within the limits of established Hotel and local policies and procedures, assists in all aspects of overall hotel operations which includes reservations, reception, concierge, travel desk, library, bell desk, business centre, guest relations, in room dining and private bar, as outlined in the SOP.
- Inspects and monitors all areas of the department to ensure the highest quality assurance standards and promotes the desired work culture among all team members.
- Telephone calls to be handled professionally and in accordance with departmental standards.
- Perform other related duties incidental to the work described herein.
- Ensure the smooth day-to-day functioning of the outlet.
- To look into the day-to-day reservations of the lounge and restaurant bookings, guest movement and activities.
- Oversee all procedures and daily activities within Taj Club.
- Maintains an effective system of recording guest history, preferences and other guest related data in Amadeus.
- Ensure that all the operational standards set for all the equipment & processes are followed. This includes a monthly Operating equipment inventory audit in conjunction of a monthly breakage report being published.
- Ensure no beverage or mini-bar stock item ever reaches its expiry dates.
- Support IRD with various integrated activities during low and high volume periods.
- To see that the Taj Club Lounge is properly set up.
- Knowledge of menu to aid up-selling.
- To ensure proper billing of tables or room.
- Ensure adherence to service and clearance procedures.
- Actively participate in all the training programs, learn and execute the same.
- Has a complete understanding of the billing cycle and facilities offered in-house.
- Has thorough knowledge of city and surroundings and able to make relevant bookings.
- Attending to phone calls & handling enquiries.
- To remit cash & sales summary at the end of every shift.
- Control cost by minimizing wastage & breakage.
- Ensures adequate stock of the operating supplies as per the re-ordering levels.
- Constantly innovate and improve the processes of the department for guest delight.
- Ensure the cleanliness of Taj Club and correct storage, handling and inventory of all items of stock and equipment.
- Perform other related duties incidental to the work described herein
-
- Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc. as applicable to the area of your work place.
- Ensure all reports, registers and logbooks are updated.
- Keeps himself informed of all promotions within the hotel and all other social and cultural events happening outside of the hotel. Coordinates with the Front Desk regarding these events on a weekly basis.
- Knowledge on hotel events, activities, and promotions.
- Performs related duties and special projects as assigned.
-
- Monthly stock & utensils inventory.
- Plans and prepares requisition systematically for food and beverage supplies and arranges its pick-up and organized storage.
- Daily breakfast, afternoon tea and cocktail hour food request and buffet set up.
Guest Related
-
- To take guest orders (telephonically or in room) and ensure proper execution of the same.
- To ensure all guest requests are attended to promptly, e.g. Valet, Laundry, Food and Beverage, Concierge, Front Office and Maintenance.
- Personally enquire & ensure complete guest satisfaction.
- Handles minor guest complaints and / or refers them to the Butler Supervisor / F&B Management for appropriate action.
- Acquaints himself with the names and individual preferences of all guests occupying rooms on the floors he is assigned to.
- Helps maintain an effective guest history system by reporting to the Butler Supervisor any additional information about guest’s preferences which he may encounter.
- Performs duties other than the above as may be required by F&B Management.
- Ensures that you work in a safe manner that does not harm or injure self or others.
- To be involved with Health & Safety within the department. Ensuring compliance within the department and that Health & Safety directives are carried out.
- Anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.
- Ensure that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct maintained.
- Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function.
- Ensures effective implementation of the Tata Code of Conduct at all times.
- Efficient implementation of all work related instructions given by the superiors / management.
Qualifications and Experience:
-
-
- Graduates from reputed hotel management schools (desirable)
- Graduates with experience in hotels or hospitality sector
- Graduates from a reputable Butler Academy
- 2 to 3 years experience in F&B Service
-
Key Customers :
Immediate team, managers and associates from support departments, internal and external guests.
Key Success Metrics:
Guest Satisfaction
Language Proficiency:
Should be fluent in English. Additional language advantageous
Knowledge & Skill:
-
- Knowledge about Food and Beverage services including cuisines, menus, accompaniments, wines, beers, spirits, cocktails, tobacco, teas , coffees, other non-alcoholic beverages and the overall dining experience
- Rules of F&B service and service etiquette
- F&B service skills and other operational skills
- Professional guest interaction
- Good communication skills
- Fluent in English written and spoken – additional second language is advantageous
- Must have a pleasing and service orientated personality
- Computer literate (Amadeus, Microsoft and Infogenesis POS)
-
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.