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Job Summary
A high-performing Food & Beverage Manager is required for a distinguished Hotel property in the Atlantic Seaboard, Cape Town region. This strategic role requires a leader to take full operational and financial control of the F&B department, balancing fine-dining standards with high-volume banqueting expertise. Key Performance Indicators (KPIs) Financial Targets: Achieve budgeted Gross Profit (GP) margins across the main restaurant, specialized bistro, and all bar/lounge outlets. Banqueting Excellence: Ensure seamless delivery for corporate groups and weddings of up to 800 delegates across multiple venues. Cost Control: Manage labor costs via optimized rostering and maintain a stock variance of through rigorous weekly auditing. Service Quality: Consistently meet Guest Satisfaction (GSS) targets across all 4-star dining and poolside service areas. Compliance: Maintain a 100% pass rate on HACCP audits and strict adherence to liquor licensing laws. Key Responsibilities Operations Management: Oversee daily FOH and BOH operations for all venues, including the main restaurant (with terrace), specialized bistro, and multiple bars. Event Leadership: Lead the planning and execution of large-scale functions, specializing in high-capacity corporate and social events. Financial Oversight: Drive profitability by controlling departmental budgets, labor expenses, and overall F&B costs. Menu & Revenue Innovation: Partner with the Executive Chef on menu engineering and seasonal strategies for all outlets. Resort Synergy: Coordinate F&B services for the wellness center, on-site leisure activities, and private villa residents. Team Development: Recruit and mentor a large service team, ensuring exceptional grooming and consistent 4-star hospitality. Requirements Experience: 3–5 years in a Senior F&B Management role within a high-volume 4 or 5-star hotel/resort. Proven Track Record: Experience managing diverse outlets and large-scale conferencing ( 800+ guests ). Technical Proficiency: Skilled in Hotel POS and Property Management Systems (e.g., Micros, Apex). Leadership Style: A visible, hands-on leader comfortable in a fast-paced resort environment. Flexibility: Willingness to work a standard hospitality roster, including weekends and public holidays. Featuring over 150 keys, including luxury suites and villas, this property requires a leader to take full operational and financial control of the F&B department. This is a strategic role requiring a balance of fine-dining standards and high-volume banqueting expertise. Key Performance Indicators (KPIs) GP Margin Targets: Achievement of budgeted F&B Gross Profit margins across the high-volume main restaurant, the specialized secondary bistro, and all bar/lounge outlets. Banqueting Execution: Seamless delivery of functions across multiple versatile venues, maintaining 4-star standards for large-scale corporate groups and weddings for up to 800 delegates. Labor Cost Management: Optimizing rosters and overtime for all dining, bar, and event staff to keep labor costs within target percentages. Service Quality (GSS): Achieving target Guest Satisfaction scores across all 4-star dining venues and poolside service areas. Stock Variance: Maintaining a stock variance of less than 1% through rigorous weekly auditing of the bistro, main restaurant, and multiple bars. Compliance: 100% pass rate on HACCP audits across all kitchens and beverage service areas. Key Responsibilities Venue Management: Oversee daily FOH and BOH operations for the main restaurant (including terrace service), the specialized bistro, and multiple bar/lounge areas. Large-Scale Events: Lead the planning and execution of all functions across multiple conference and event venues, specializing in high-capacity corporate groups and weddings for up to 800 guests. Financial Management: Control F&B costs, labor expenses, and departmental budgets to drive profitability across all resort dining and leisure outlets. Menu & Revenue Innovation: Collaborate with the Executive Chef on menu engineering for the bistro and main restaurant to drive seasonal revenue. Resort Synergy: Coordinate F&B service for on-site leisure activities, wellness center guests, and private villa residents. Team Leadership: Recruit, mentor, and train a large service team, ensuring high morale, exceptional grooming, and consistent 4-star hospitality. Compliance & Safety: Maintain strict adherence to HACCP regulations and liquor licensing laws property-wide. Requirements Experience: 3–5 years in a senior F&B Management role within a high-volume 4 or 5-star hotel or resort. Expertise: Proven track record in managing diverse restaurant outlets and high-capacity conferencing (800+ delegates). Technical Skills: Proficiency in hotel POS and Property Management Systems (e.g., Micros, Apex, or similar). Leadership: A visible, hands-on leader capable of managing a fast-paced resort environment. Flexibility: Ability to work a hospitality roster including weekends and public holidays.
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