Food and Beverage Manager

SUMMARY:
The Food & Beverage (F&B) Manager oversees all food and beverage operations to ensure exceptional service, high-quality standards, and smooth daily functioning of all dining areas. This role manages restaurant teams, bar staff, kitchen coordination, stock control, and guest service delivery. The F&B Manager is responsible for planning menus with chefs, managing budgets, ensuring compliance with hygiene regulations, and elevating the overall dining experience. They lead the F&B department to achieve profitability while maintaining outstanding guest satisfaction.
 
Key Responsibilities

• Oversee all F&B outlets including restaurant, bar, dining service, room service, and events.
• Manage and schedule F&B staff, ensuring high performance and service excellence.
• Work closely with the Executive Chef and kitchen team on menu planning and costing.
• Ensure compliance with hygiene, health, and safety standards (HACCP).
• Conduct daily briefings, staff training, and performance evaluations.
• Manage stock levels, ordering, receiving, and control of beverages, food items, and equipment.
• Oversee cash-ups, billing procedures, POS systems, and financial reporting.
• Maintain high standards of cleanliness, presentation, and ambiance in all dining areas.
• Handle guest queries, complaints, and special dining requirements.
• Coordinate events, functions, and special dining experiences.
• Monitor budgets, manage cost control, and achieve F&B profitability targets.
• Implement service policies, SOPs, and standards.

POSITION INFO:
Qualifications

• Grade 12 (Matric) required.
• Diploma or degree in Hospitality Management or Food & Beverage Management advantageous.
• Wine/Barista/Bartending certifications beneficial.

• 3–5 years in an F&B supervisory or managerial role.
• Experience in hotels, game lodges, or fine-dining environments preferred.
• Strong understanding of service protocols, wine service, and menu knowledge.

• Strong leadership and team management abilities.
• Excellent communication and guest service skills.
• Knowledge of F&B operations, cost control, stock management, and supplier relations.
• Ability to manage multiple outlets and high-pressure environments.
• Competent with POS systems, ordering platforms, and basic financial reporting.
• Strong organizational skills and attention to detail.

• Professional, well-presented, and service-driven.
• Passion for food, beverage, and guest experience.
• Hands-on leader with a proactive approach.
• Able to work flexible hours, including evenings, weekends, and holidays.
• Creative mindset for enhancing dining experiences and menu offerings.