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An exciting opportunity exists for a passionate and experienced Food & Beverage Manager to join a prestigious 5 star safari lodge in Limpopo. This role calls for a dynamic and inspiring Hospitality Professional who can train and lead a team effectively; ensuring that service delivery consistently meets world-class standards while maintaining a warm, guest-focused atmosphere. The ideal candidate will, very importantly, be in touch with current trends in food, beverages, and guest experiences, bringing fresh ideas that elevate the property’s culinary and service offering. They will have the knowledge, creativity, and energy to take the department to the next level, continuously innovating to ensure that every guest interaction feels thoughtful, refined, and memorable. This position requires a leader who leads by example - present on the floor and in the kitchen - who checks, tastes, trains, and inspires daily. Beyond technical skill, success in this role will come from the ability to fit seamlessly into the culture of the lodge and its team, contributing positively to its collaborative, respectful, and service-driven environment. If you are a passionate Culinarian who thrives in a hands-on environment, believes in developing others, and takes pride in curating exceptional guest experiences, this opportunity offers the chance to make a lasting impact within one of Limpopo’s most renowned lodge environments. ??????? ???????????? ??? ???????????? A clear criminal record is required, as all interviewees / staff undergo standard fingerprinting in line with anti-poaching measures; Excellent employment track record – references will be checked; Valid driver’s licence and own vehicle – mandatory; Excellent English communication, computer & literacy skills - writing of emails, viewing web pages etc; Diploma in Hospitality or Lodge Management; Min. 3 – 5 years Hospitality / F&B experience in a 5 star boutique operation or Big 5 reserve with in a similar lodge environment; Menu development experience; Stock control experience in both food and beverage; Hospitality and service training experience; Solid knowledge of health and hygiene in the kitchen; Extensive purchasing experience; Familiar with latest trends; A passionate person who loves Food, People, and Service; Professional culinary experience – advantage A clear criminal record is required, as all staff undergo standard fingerprinting in line with anti-poaching measures; Applications are open to South African citizens only. ???? ???????????? ?????? Excellent communication and interpersonal skills; Positive attitude, self-motivated, confident; Sense of humour, adventure and fun. Strong leadership & mentoring skills - Listen, Inspire and Empower the team to perform their duties to the best of their ability and according to company standards; Make the team feel valued in order for them to assist you to drive the department and property; Develop a learning culture; Strong management skills; Problem solving skills; Honest, Transparent – open and fair; Show respect – shift blame culture to fix culture; Consistent. Empathic, listen first – be considerate. ??? ???????? ?????? ?????? Energetic; proactive person with well-developed concept of the importance of providing a world-class guest experience; Ability to share information, teach and inspire others; Strong people skills; Ability to work under pressure and to tight deadlines; Experience of working with diverse teams; Diligence and self-motivated; Lateral thinking ability; Attention to detail; Competent financial and IT skills; Think out of the Box; Planning & organizing; An appreciation of other cultures; Introduce new ideas that will enhance the product and Brand; Develop a learning culture. Flexibility, Strong time-management, Demonstrable team member qualities. ??? ???????????????? ??????? (??? ??????? ???????) ??????????? ??? ??????????? ?? ?????????: Work closely with the Lodge Manager and Head Chef when it comes to the development of new dishes and menus to ensure that it is in accordance with the property’s food philosophy; Ensure all meals are checked and preparation lists / recipes are followed; Control the usage of food supplies; Continually strive to produce creative, world class cuisine; 4 day menu set according to food styling guide and recipes; Up to date with ‘what is hot & what is not’ for the property’s food; Be aware of special diet requirements and tailor-made guest’s food experience; Left-over food management: left-overs to be discussed and processed daily; Staff food preparation and management; Inspire your Chefs’ brigade to new levels of creativity; Pre-order for special events and holidays; Be in your business - constantly checking, tasting, training, and setting the standard through your style and leadership. ???? ????? ???????: Maintain the Food Cost per Guest (Rand value) monthly in line with budget allocations vs occupancy percentage; Maintain the food cost system and do necessary adjustments to stock sheets according to seasonal price variations; Do stock take of all food on the last day of each month; Control budget lines and hand in weekly invoice with correct budget line allocation codes; Issue the correct amount of food for the guest count at the beginning of the day – portion control; Ensure that stores are controlled and cleaned; Responsible / Assist the Head Chef with the daily and weekly food orders (storerooms, fridges, deep freezers) – stick to par levels and do not over order; Have knowledge of products, suppliers, prices and current stock; Negotiate the best price for the best quality; New suppliers to be sourced researched and visited. ????? ??????? ???????: Ensure the smooth and efficient running of the dining room and boma during service times each day – early morning tea, breakfast, lunch, high tea and dinner as well as special drink stops and bush dinners; Understanding personal guests needs through interaction; Building relationships with new and repeat guests; Promote and instil an ethic of guest care and guests interaction with in the guest delight service team; Build upon the existing guest experience to create new ideas and to ensure the product remains fresh and modern where our guests feel special, spoilt and pampered. ???????? ???????: Overseeing the running of the stock control division with the help of the Guest Delight Manager; Implementing and maintaining a daily stock management & control system; Ensure adequate stock levels; Daily administrative functions, stock takes and reconciliation of sales vs charges vs stock use; Assisting with the purchasing for beverage stock; Receiving of beverage ordered and checking of expiring dates; Stock issues to bars and departments; Storeroom / cellar and fridge control; Weekly administration, Invoices and GRV’s; Monthly stocktakes and submitting of the information with in deadlines; Meet or exceed sales targets. ?????????? ?? ??? ????? ??????? ??????? ?????: Inspire; stimulate and lead the team; Develop your teams and individuals; Ensure the right people are in the right positions; Ensure your team is guest focused; Promote and instil a passion for ‘going the extra mile’; Develop a learning culture within the team; Recognise great guest feedback and deal with negative guest feedback constructively; All staff to be trained in their areas of responsibility and to attend regular training workshops; Manage Performance; Manage the team’s leave cycle and annual leave. ?????? / ??: Manage leave cycles and training files as well as the log of staff leaves on the ESS system; Staff development & training – ensure that areas of weakness that are identified are remedied with training sessions; Staff management & discipline ; Staff welfare & staff morale – show appreciation for work well done; Good staff hygiene and appearance. ?????: Assisting at Front of House during guest arrivals or departures or with lodge site inspections; Keep good relations with the brand community, owners, suppliers and sister properties. ???????????? / ??????? / ???? ????? CTC package of approx. R25 – R35, 000.00 p/month, NEG. DOE & qualifications; Accommodation onsite; Group Pension Fund with various benefits - 50/50 contribution; Staff bed nights** Uniform and laundry thereof; Meals provided, while on duty / work cycle Work cycle: 21 days on, 7 days off, plus 15 annual leave days. **Applicable after three months of successful employment. ??????????? ??????? Please submit your ??-??-???? ???? ??, a recent ????-???-????????? ??????????, copies of relevant ?????????????? / certificates, and contactable references for up to your ???? ????? ?????. Written reference letters to be included if available. We sincerely value every application submitted. While only shortlisted candidates who meet the role requirements will be contacted, you are most welcome to follow our advertising & social media platforms for future opportunities that may better align with your profile.
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