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Job Summary
Cluster Director of Food & Beverage ? Cape Town, South Africa We are looking for a strategic and experienced Cluster Director of Food & Beverage to oversee multiple hotel and restaurant operations within Cape Town This role requires a strong commercial mindset, luxury hospitality experience, and the ability to drive both guest satisfaction and financial performance across large-scale operations. Applicants must already hold South African work rights or valid permits. Luxury hospitality experience and exposure to high-volume operations are essential across all roles. Key Duties and Responsibilities Operational Management Oversee all food and beverage operations across multiple properties Ensure consistency in service standards, food quality, and guest experience Develop and implement operational procedures and service standards Monitor daily operations of restaurants, bars, banqueting, room service, and catering departments Conduct regular property visits and operational audits Ensure compliance with company policies and hospitality standards Financial Management Manage departmental budgets and financial performance across all properties Monitor food and beverage cost percentages and profitability Analyze financial reports, forecasts, and revenue performance Develop strategies to increase revenue and reduce operational costs Control stock, wastage, labour costs, and supplier expenses Approve purchasing and procurement processes Leadership and Staff Management Lead; mentor, and support Food & Beverage Managers and department heads Recruit; train, and develop management and operational teams Conduct performance evaluations and succession planning Drive staff motivation, productivity, and service excellence Ensure effective communication between departments and properties Guest Experience and Service Standards Maintain exceptional guest satisfaction levels Handle VIP guests, complaints, and service recovery processes Ensure luxury hospitality and fine-dining standards are maintained Develop innovative food and beverage concepts and guest experiences Monitor guest feedback and implement improvements Menu and Concept Development Work with Executive Chefs and management teams on menu planning Assist in developing beverage programmes, wine lists, and dining concepts Ensure menus align with market trends and guest expectations Support promotions, events, and seasonal offerings Compliance and Health & Safety Ensure all outlets comply with South African health, safety, and food hygiene regulations Implement and monitor HACCP and food safety standards Ensure licensing and legal compliance requirements are met Maintain occupational health and safety standards Strategic and Commercial Responsibilities Develop long-term food and beverage strategies Identify market trends and business opportunities Support brand growth and operational expansion Collaborate with Sales and Marketing teams on promotions and events Assist with opening new outlets or properties where required Requirements and Qualifications Education Diploma or Degree in Hospitality Management, Food & Beverage Management, Culinary Arts, or related field Additional wine, beverage, or business management qualifications are advantageous Experience Minimum 7–10 years’ experience in Food & Beverage operations At least 3–5 years in a senior management or multi-unit leadership role Experience within luxury hotels, resorts, lodges, or hospitality groups preferred Strong background in fine dining, banqueting, and high-volume operations Technical Knowledge Strong understanding of food costing and beverage cost control Budgeting and financial management experience Knowledge of South African hospitality legislation and labour laws Experience with POS systems and stock control systems Understanding of HACCP and food safety regulations Skills and Competencies Strong leadership and people management skills Excellent communication and interpersonal abilities Strategic thinking and commercial awareness High attention to detail and service excellence Ability to work under pressure and manage multiple operations Problem-solving and decision-making abilities Strong organisational and time-management skills Guest-focused mindset Additional Requirements Ability to travel between properties Valid driver’s licence often required Flexibility to work weekends, holidays, and extended hours Strong understanding of luxury hospitality standards Experience managing multicultural teams is advantageous Key Performance Areas (KPAs) Revenue growth Food and beverage profitability Guest satisfaction scores Staff retention and development Cost control and budgeting Operational consistency Health and safety compliance Brand standards implementation This role requires a balance of operational excellence, financial management, leadership, and high-level guest service delivery across multiple hospitality properties. To apply send your full updated cv with copies of all qualifications and contactable references
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