Food and Beverage Manager

FOOD AND BEVERAGE MANAGER

Introduction

An exclusive golf and lifestyle estate situated in Pretoria East is seeking an experienced and organised Food and Beverage Manager with at least 5 years’ experience within a similar role to join the team.

Job Purpose

Responsible for managing all F&B and banqueting/events operations and for delivering an excellent guest experience. Forecast, plan and manage all F&B orders, staff, and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.

REQUIREMENTS

Minimum education (essential):

• Culinary School Diploma or Hospitality Management Diploma

Minimum education (desirable):

• Degree in Hospitality Management or Food Service Management or related field

Minimum applicable experience (years):

• 5 years

Required nature of experience:

• Proven food and beverage management experience.
• Event or function management experience.
• Working knowledge of various computer software programs i.e., MS Office and restaurant management software (Club Master, Smart Trade).
• Up to date with food and beverages trends and best practices.
• Multiple outlet experience as well as banqueting experience up to 400 Pax.
• Ability to run more than one function at the same time.

Competencies (Essential):

• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks.
• Communication and leadership skills.
• Ability to manage personnel and meet financial targets.
• Guest-oriented and service-minded.
• Strong leadership needed to take charge of this department.
• Self-motivated with the ability to work without supervision.

Other:

• Working days: Tuesday – Saturday

Key Performance Areas

• Managing food and beverage and banqueting/events operations within budget and to the highest standards.
• Leading F&B team by attracting, recruiting, training and appraising talented personnel
• Responsibilities
• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
• Preserve excellent levels of internal and external customer service.
• Design exceptional menus, purchase goods and continuously make necessary improvements.
• Identify customer’s needs and respond proactively to all 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.

REMUNERATION

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