+2 more
Clear All Filters
Verified Ad
Job Summary
Overview: A Safari Lodge is a luxury lodge in the northern Sabi Sand Wildtuin, renowned for its exceptional hospitality and world-class safari experience. We are seeking an 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 staff 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. 2. Procurement & Supplier Management Establish and maintain relationships with high-quality suppliers, ensuring that only the best ingredients are sourced. Implement structured procurement systems, including ordering, stock control; supplier management, and cost tracking. Conduct regular stock takes and maintain accurate inventory records to minimize wastage and maximize efficiency. Monitor supplier performance and negotiate pricing to maintain cost effectiveness without compromising on quality. 3. System Development & Operational Efficiency Design and implement F&B systems and workflows to improve operational efficiency in a remote lodge setting. Develop clear SOPs (Standard Operating Procedures) for kitchen operations; service protocols, stock management, and supplier coordination. Ensure that all storage facilities, dining areas, and bar operations comply with hygiene and safety regulations. Use guest feedback to drive continuous improvement and maintain a high guest satisfaction rating. 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. Create a culture of continuous learning and professional growth, ensuring a well-trained; disciplined, and enthusiastic team. Conduct performance assessments and mentorship programmes for staff to foster career development. 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 & Experience: Proven experience as an F&B Manager or Executive Chef in a luxury lodge; boutique hotel, or fine-dining establishment. 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. Ability to work in a remote location, adapt to a dynamic environment, and foster community-based staff development. Preferred Qualifications: Diploma/Degree in Hospitality Management, Culinary Arts, or Food & Beverage Management. Experience working in luxury safari lodges or remote high-end properties. Strong knowledge of South African and international cuisine trends. Familiarity with point-of-sale (POS) and inventory management systems.
HotelJobs
Recruiter
Error!
Success!
You have successfully created your alert.
You will receive an email when a new job matching your criteria is posted.
Please check your email. It looks like you haven't verified your account yet. Here's what you're missing out on:
- Response from employers
- Being able to log in and update your profile
- Apply for more jobs
Didn't receive the link? Resend Verification Link