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Job Summary
Food & Beverage Manager 4* Hotel Plettenberg Bay. Experienced and dynamic Food & Beverage (F&B) Manager to oversee and elevate our dining experience to meet and exceed five-star standards. The F&B Manager will work closely with our independent Food Consultant, ensuring that their strategic vision is effectively implemented on the ground. The role demands a strong leader who can establish and maintain systems, optimise operations, and drive development to enhance service excellence. Key Responsibilities: 1. Culinary & Beverage Operations Management Collaborate with the strategic dining consultant to implement menu concepts, food preparation guidelines, and seasonal updates. Ensure that all meals, snacks, and beverages are served promptly and to the highest standards, aligning with the lodge’s luxury positioning. Maintain high levels of food presentation, portion control, and consistency across all dining services. Oversee special dietary requirements and personalised guest preferences. Stay informed on industry trends to enhance the guest dining experience and introduce innovative F&B offerings. 2. Procurement & Supplier Management Establish and maintain relationships with high-quality suppliers, ensuring that only the best ingredients are sourced. 3. System Development & Operational efficiency Design and implement F&B systems and workflows to improve operational efficiency. Develop clear SOPs (Standard Operating Procedures) for kitchen operations, service protocols, stock management, and supplier coordination. 4. Team Leadership & Staff Development Lead; motivate, and develop the kitchen and service teams, most of whom are from surrounding communities. Work closely with the Food Consultant to implement structured staff training programmes, focusing on culinary skills, service excellence, and hygiene standards. 5. Guest Experience & Service Excellence Ensure that waiters and bar staff are well-trained, professionally presented, and deliver warm, engaging service. Proactively engage with guests to personalise their dining experience and anticipate their needs. Address and resolve guest feedback effectively, striving for consistently high guest satisfaction scores. Key Performance Indicators (KPIs): Guest Satisfaction: Measured through guest reviews, feedback forms, and direct interactions. Cost Control & Yield Management: Monitoring food cost percentages, stock efficiency, and waste reduction. Supplier & Stock Management: Effective cost negotiation, inventory accuracy, and sourcing of high-quality ingredients. Operational Systems & Compliance: Implementation and adherence to structured F&B systems. Team Performance & Development: Staff training frequency, skill improvement, and retention rates. Candidate Profile: Required Skills Proven experience as an F&B Manager or Executive Chef in a luxury Hotel. Strong leadership, mentoring, and team-building skills, with experience in staff training and development. Exceptional organisational and system-implementation capabilities to bring structure to F&B operations. Proficiency in cost control, procurement, and stock management. Hands-on experience in menu planning, food presentation, and beverage pairings. Passion for creating memorable guest dining experiences and a deep understanding of five-star hospitality standards. Preferred Qualifications: Diploma/Degree in Hospitality Management, Culinary Arts, or Food & Beverage Management. Experience working in luxxury 4* Hotels. Strong knowledge of South African and international cuisine trends. Familiarity with point-of-sale (POS) and inventory management systems. Salary: Based on experience and qualifications. Please Note - While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
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