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Job Summary
Hospitality and Outdoor – New Vacancy- Regional Food and Beverage Manager Group of Resorts The Regional F&B Manager oversees all food and beverage operations across multiple resort properties, ensuring consistent food quality, service excellence, operational efficiency, and profitability. The role focuses heavily on POS systems, recipe standardisation, product management, presentation standards, and customer satisfaction. Key Responsibilities · Lead and support F&B operations across all resorts. · Manage and optimise Point-of-Sale systems, including menu setup, pricing, reporting, stock integration, and staff training. · Develop and standardise recipes to ensure consistency, portion control, accurate costing, and menu profitability. · Select, evaluate, and manage food and beverage products and suppliers to maintain quality and cost efficiency. · Ensure high standards of food quality, plating, presentation, and brand consistency across all outlets. · Monitor guest feedback, customer satisfaction scores, and service standards, implementing corrective actions where necessary. · Oversee food and beverage cost control, inventory management, budgeting, and operational audits. · Train, mentor, and develop Executive Chefs, F&B Managers, and outlet teams. · Ensure compliance with South African food safety, hygiene, HACCP, and licensing requirements. Minimum Requirements · Diploma or Degree in Hospitality Management, Food & Beverage Management, Culinary Arts, or related field. · 8–10 years’ F&B management experience, with at least 3 years in a regional or multi-property role. · Strong experience in hotels or resorts or hospitality groups. · Advanced knowledge of POS systems such as Micros, Oracle Simphony, GAAP, Pilot, Apex, or similar. · Proven expertise in recipe costing, menu engineering, food cost control, inventory management, and supplier negotiations. Key Success Measures · Consistent food quality and presentation across all properties. · Optimised POS reporting and operational efficiency. · Standardised recipes and improved menu profitability. · Reduced stock variances and wastage. · Improved customer satisfaction and service standards. · Achievement of food cost, beverage cost, revenue, and profitability targets. Package on offer • Negotiable and based on experience Starting Date: August/September 2026
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