F.B Director.
World Class 5* Hotel Cape Town.
To Provide the highest level of hospitality in all the F&B outlets. Achieve total guest satisfaction and organisational profitability through effective utilisation of all resources.
Continuously delight the guest by offering trend setting and innovative products and services.
Responsibilities.
- Staffing and scheduling of the associates and allocation of duties to ensure the maximisation of associate productivity and minimise payroll costs.
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
- Recruitment and Performance Appraisal & Management of associates in the department.
- Planning, Forecasting and Budgeting the revenues and cost for the department.
- 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.
- Conduct regular meetings with the outlet managers and supervisors and constantly monitor guest concerns, compliments and suggestions.
- Organise food festivals and develop guest loyalty and retention programmes.
- 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.
- Maximise 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 programmes 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.
- 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.
QUALIFICATIONS AND SKILLS
- 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 controls and management.
- 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
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
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirement
Food & Beverage Manager.
Ultra Luxury 5* Game Lodge
Limpopo
Responsibilities:
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
Control the usage of food supplies.
Inspire your chefs brigade to new levels of creativity.
Food Stock Control:
- Maintain the Food Cost per Guest (Rand value) monthly in line with Budget allocations vs Occupancy %.
- 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.
- 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.
- New suppliers to be sourced researched and visited.
- Ensure the smooth and efficient running of the Dining Room and Boma during service times each day –
- early morning tea, breakfast, lunch, hight tea and dinner as well as special drink stops and bush dinners;
- Understanding personal guests needs through interaction;
- Building relationships with new and repeat guests;
- Implementing and maintaining a daily Stock Management & Control System;
Beverage Control:
- Ensure adequate stock levels;
- Daily administrative functions, stock takes and reconciliation of sales vs charges vs stock use;
- Weekly administration, Invoices and GRV’s;
- Monthly stocktakes and submitting of the information with in deadlines;
- Meet or exceed sales targets
Leadership
- Strong leadership & mentoring skills – Listen, Inspire and Empower the team to perform their duties to the best of their ability and according to company standards.
- Develop a learning culture.
- Strong management skills.
- Problem solving skills.
- Be honest
- Be transparent – open and fair.
- Show respect – shift blame culture to fix culture.
- Be consistent.
- Be empathic – listen first – be considerate.
People / HR:
- Manage leave cycles and training files as well as the log of staff leaves on the ESS system.
- Staff development & training – ensure that areas of weakness that are identified are remedied with training sessions.
- Staff management & discipline.
- Staff welfare & staff morale – show appreciation for work well done.
- Good staff hygiene and appearance.
Personality:
- Excellent communication and interpersonal skills.
- Positive attitude, self-motivated, confident.
- Sense of humour.
- Sense of adventure.
- Sense of fun.
Specific Job Skills:
- Energetic, proactive person with well-developed concept of the importance of providing a world-class guest experience.
- Ability to share information, teach and inspire others.
- Strong people skills.
- Ability to work under pressure and to tight deadlines.
- Experience of working with diverse teams.
- Diligence and self-motivative.
- Lateral thinking ability.
- Attention to detail.
- Competent financial and IT skills.
- Think out of the Box
- Planning & organizing.
- An appreciation of other cultures.
- Develop a learning culture.
Computer Skills:
- IT Skills
- Computer literate
Team Player Ability:
- Flexibility
- Strong time-management skills
- Demonstrable team member qualities
Qualifications and experience required:
- Diploma in Hospitality or Lodge Management
- Minimum 3 – 5 years Hospitality / Food & Beverage experience in a 5-star boutique operation or Big 5 reserve with in 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.
- One word a ‘Food Fundi’ that is passionate about Food, People and Service
- Code 8 Driver’s License
Salary & other package details:
- Monthly package- negotiable depending on experience and qualifications
- Live-in position – 2-bedroom house – with meals on duty
- Pension fund
- Staff bed nights
- Work cycle – 21 days – 7 days off
- Annual leave – 15 days
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Food & Beverage Manager.
Luxury Game Lodge Sabi Sands Game Reserve
Greater Kruger National Park Mpumalanga
Experienced and dynamic Food & Beverage (F&B) Manager to oversee and elevate our dining experience to meet and exceed five-star standards.
The F&B Manager will work closely with our independent Food Consultant, ensuring that their strategic vision is effectively implemented on the ground.
The role demands a strong leader who can establish and maintain systems, optimise operations, and drive development to enhance service excellence.
Key Responsibilities:
1. Culinary & Beverage Operations Management
Collaborate with the strategic dining consultant to implement menu concepts, food preparation guidelines, and seasonal updates.
Ensure that all meals, snacks, and beverages are served promptly and to the highest standards, aligning with the lodge’s luxury positioning.
Maintain high levels of food presentation, portion control, and consistency across all dining services.
Oversee special dietary requirements and personalised guest preferences.
Stay informed on industry trends to enhance the guest dining experience and introduce innovative F&B offerings.
2. Procurement & Supplier Management
Establish and maintain relationships with high-quality suppliers, ensuring that only the best ingredients are sourced.
3. System Development & Operational efficiency
Design and implement F&B systems and workflows to improve operational efficiency in a remote lodge setting.
Develop clear SOPs (Standard Operating Procedures) for kitchen operations, service protocols, stock management, and supplier coordination.
4. Team Leadership & Staff Development
Lead, motivate, and develop the kitchen and service teams, most of whom are from surrounding communities.
Work closely with the Food Consultant to implement structured staff training programmes, focusing on culinary skills, service excellence, and hygiene standards.
5. Guest Experience & Service Excellence.
Ensure that waiters and bar staff are well-trained, professionally presented, and deliver warm, engaging service.
Proactively engage with guests to personalise their dining experience and anticipate their needs.
Address and resolve guest feedback effectively, striving for consistently high guest satisfaction scores.
Key Performance Indicators (KPIs):
Guest Satisfaction: Measured through guest reviews, feedback forms, and direct interactions.
Cost Control & Yield Management: Monitoring food cost percentages, stock efficiency, and waste reduction.
Supplier & Stock Management: Effective cost negotiation, inventory accuracy, and sourcing of high-quality ingredients.
Operational Systems & Compliance: Implementation and adherence to structured F&B systems.
Candidate Profile:
Required Skills
Proven experience as an F&B Manager or Executive Chef in a luxury lodge, boutique hotel, or fine-dining establishment.
Strong leadership, mentoring, and team-building skills, with experience in staff training and development.
Exceptional organisational and system-implementation capabilities to bring structure to F&B operations.
Proficiency in cost control, procurement, and stock management.
Hands-on experience in menu planning, food presentation, and beverage pairings.
Passion for creating memorable guest dining experiences and a deep understanding of five-star hospitality standards.
Ability to work in a remote location, adapt to a dynamic environment, and foster community-based staff development.
Preferred Qualifications:
Diploma/Degree in Hospitality Management, Culinary Arts, or Food & Beverage Management.
Experience working in luxury safari lodges or remote high-end properties.
Strong knowledge of South African and international cuisine trends.
Familiarity with point-of-sale (POS) and inventory management systems.
Compensation & Benefits:
Salary: Based on experience and qualifications. Accommodation: On-site accommodation provided due to the lodge’s remote location.
Meals & Benefits: Included as part of employment.
Growth Opportunities: Professional development and mentorship within a prestigious lodge environment.
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Food & Beverage Manager.
4* Hotel Plettenberg Bay.
Experienced and dynamic Food & Beverage (F&B) Manager to oversee and elevate our dining experience to meet and exceed five-star standards.
The F&B Manager will work closely with our independent Food Consultant, ensuring that their strategic vision is effectively implemented on the ground.
The role demands a strong leader who can establish and maintain systems, optimise operations, and drive development to enhance service excellence.
Key Responsibilities:
1. Culinary & Beverage Operations Management
Collaborate with the strategic dining consultant to implement menu concepts, food preparation guidelines, and seasonal updates.
Ensure that all meals, snacks, and beverages are served promptly and to the highest standards, aligning with the lodge’s luxury positioning.
Maintain high levels of food presentation, portion control, and consistency across all dining services.
Oversee special dietary requirements and personalised guest preferences.
Stay informed on industry trends to enhance the guest dining experience and introduce innovative F&B offerings.
2. Procurement & Supplier Management
Establish and maintain relationships with high-quality suppliers, ensuring that only the best ingredients are sourced.
3. System Development & Operational efficiency
Design and implement F&B systems and workflows to improve operational efficiency.
Develop clear SOPs (Standard Operating Procedures) for kitchen operations, service protocols, stock management, and supplier coordination.
4. Team Leadership & Staff Development
Lead, motivate, and develop the kitchen and service teams, most of whom are from surrounding communities.
Work closely with the Food Consultant to implement structured staff training programmes, focusing on culinary skills, service excellence, and hygiene standards.
5. Guest Experience & Service Excellence
Ensure that waiters and bar staff are well-trained, professionally presented, and deliver warm, engaging service.
Proactively engage with guests to personalise their dining experience and anticipate their needs.
Address and resolve guest feedback effectively, striving for consistently high guest satisfaction scores.
Key Performance Indicators (KPIs):
Guest Satisfaction: Measured through guest reviews, feedback forms, and direct interactions.
Cost Control & Yield Management: Monitoring food cost percentages, stock efficiency, and waste reduction.
Supplier & Stock Management: Effective cost negotiation, inventory accuracy, and sourcing of high-quality ingredients.
Operational Systems & Compliance: Implementation and adherence to structured F&B systems.
Team Performance & Development: Staff training frequency, skill improvement, and retention rates.
Candidate Profile:
Required Skills
Proven experience as an F&B Manager or Executive Chef in a luxury Hotel.
Strong leadership, mentoring, and team-building skills, with experience in staff training and development.
Exceptional organisational and system-implementation capabilities to bring structure to F&B operations.
Proficiency in cost control, procurement, and stock management.
Hands-on experience in menu planning, food presentation, and beverage pairings.
Passion for creating memorable guest dining experiences and a deep understanding of five-star hospitality standards.
Preferred Qualifications:
Diploma/Degree in Hospitality Management, Culinary Arts, or Food & Beverage Management.
Experience working in luxxury 4* Hotels.
Strong knowledge of South African and international cuisine trends.
Familiarity with point-of-sale (POS) and inventory management systems.
Salary: Based on experience and qualifications.
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
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- 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.
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- 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
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- 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:
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- 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
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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:
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- 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)
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Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.