Assistant Food and Beverage Manager

SUMMARY:
Position Overview
The Assistant Food & Beverage Manager supports the Food & Beverage Manager in overseeing the daily operations of all food and beverage outlets within the lodge. This includes ensuring exceptional guest service, maintaining luxury hospitality standards, managing staff, controlling costs, ensuring compliance with health and safety regulations, and contributing to a memorable dining experience for guests.
Key Duties & Responsibilities
Food & Beverage Operations

• Assist in the management of all food and beverage outlets, including restaurants, bars, bush dining experiences, boma dinners, room service, and special events.
• Ensure all outlets operate efficiently and in accordance with 5-star luxury standards.
• Supervise daily service periods, ensuring smooth operations and exceptional guest experiences.
• Monitor food and beverage presentation, quality, and consistency.
• Assist with planning and executing private dinners, weddings, conferences, and special functions.

• Deliver exceptional guest service at all times.
• Engage with guests during meal services to ensure satisfaction.
• Handle guest complaints professionally and resolve issues promptly.
• Anticipate guest preferences and personalise service where possible.
• Maintain excellent knowledge of menus, wines, cocktails, and lodge experiences.

• Assist in recruiting, training, coaching, and mentoring Food & Beverage staff.
• Conduct daily staff briefings and shift handovers.
• Allocate duties and monitor staff performance.
• Ensure adherence to lodge grooming and uniform standards.
• Assist with staff performance evaluations and disciplinary processes where necessary.

• Monitor food and beverage stock levels.
• Assist with ordering supplies from approved suppliers.
• Conduct regular stock takes.
• Minimise wastage through effective stock rotation and portion control.
• Monitor beverage cost percentages and food cost controls.
• Assist in achieving departmental budget targets.

• Assist in preparing departmental budgets.
• Monitor daily revenue and expenditure.
• Ensure accurate cash handling and POS reconciliations.
• Analyse sales reports and identify opportunities to improve revenue.
• Support upselling initiatives.

• Ensure compliance with food safety regulations and HACCP standards.
• Maintain high levels of cleanliness throughout all food and beverage areas.
• Ensure compliance with occupational health and safety regulations.
• Monitor alcohol service in accordance with legal requirements.
• Conduct routine hygiene inspections.

• Assist in managing wine cellars and beverage inventories.
• Ensure proper storage of wines and beverages.
• Support wine pairing recommendations and premium beverage sales.
• Monitor beverage quality and presentation.

• Work closely with the Executive Chef to ensure seamless food service.
• Liaise with Front Office, Housekeeping, Safari Guides, and Reservations regarding guest requirements.
• Coordinate special dietary requests and guest celebrations.

• Prepare daily operational reports.
• Assist with monthly stock reports and cost analyses.
• Monitor guest feedback and implement service improvements.
• Report maintenance issues affecting food and beverage operations.

POSITION INFO:
Minimum Qualifications Grade 12 (Matric). Diploma or Degree in Hospitality Management, Food & Beverage Management, or Hotel Management. Wine qualification (WSET or Cape Wine Academy) advantageous. Food Safety\/HACCP certification advantageous. Valid driver's licence preferred. Experience Required 3-5 years' experience in a luxury lodge or 4- or 5-star hotel Food & Beverage environment. At least 2 years in a supervisory or junior management role. Experience managing restaurants, bars, and special dining events. Experience with stock control and food cost management. Experience using POS systems and hospitality management software. Knowledge & Skills Excellent knowledge of fine dining service standards. Strong food and wine knowledge. Excellent leadership and people management skills. Financial acumen and budgeting skills. Stock control and inventory management. Excellent communication and interpersonal skills. Strong organisational and planning abilities. Ability to work under pressure in a fast-paced environment. High attention to detail. Problem-solving and decision-making skills. Excellent guest relations skills. Computer literacy (Microsoft Office, POS systems, and property management systems). Personal Attributes Professional and well-presented. Passionate about luxury hospitality. Service-driven with a guest-first mindset. Positive, enthusiastic, and proactive. Honest, reliable, and trustworthy. Strong team player. Flexible and adaptable. Calm under pressure. High levels of integrity. Willingness to work weekends, public holidays, and shifts. Key Performance Indicators (KPIs) Guest satisfaction scores. Food and beverage revenue growth. Food cost and beverage cost percentages. Stock variance and inventory accuracy. Staff productivity and retention. Hygiene and food safety audit results. Upselling performance. Reduction in wastage and breakages. Service quality and mystery guest audit scores. Compliance with lodge operating procedures.