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Food and Beverage Manager (Intrapreneur Role) Bonne Esperance Boutique Guest House & Café is a much-loved heritage property in the heart of Stellenbosch and is known for warm, genuine hospitality, a loyal international guest base, and a charming café offering breakfast and lunch. Bonne Esperance blends classic Victorian elegance with modern comfort and heartfelt service. We are seeking a hands-on; creative, and operationally strong Food and Beverage Manager who thinks like an intrapreneur — someone who takes ownership, drives performance, and treats the café and food offering as their own business within the business. This role includes a profit-share structure in the café ; rewarding commercial thinking, cost control, and revenue growth. This position is ideal for a hospitality professional who enjoys leading from the front, managing budgets and people, and is equally comfortable stepping into the kitchen. About the Role As Food and Beverage Manager, you will oversee all food and beverage operations for the guest house and café, including breakfast, lunch service, kitchen operations, and small functions. You will be responsible for financial performance, team leadership, guest satisfaction, and innovation across the F&B offering. This role blends strategic thinking ; operational excellence ; and hands-on involvement ; with the opportunity to directly benefit from the café’s success through profit sharing. Key Responsibilities Oversee all day-to-day F&B operations for the guest house and café Lead; train, and motivate the service and kitchen teams Place orders with suppliers and maintain accurate stock and cost control Manage food cost percentages, gross profit, and café profitability Prepare staff rosters aligned with occupancy and operational needs Maintain consistently high service and food standards Drive innovation to increase revenue and enhance the guest experience Oversee and coordinate small functions and private events Prepare function sheets and liaise with other departments Conduct performance appraisals, training, and mentoring Ensure compliance with OHSA, LRA, and BCEA requirements Implement stocktakes, reporting, and operational systems Take full ownership of the café’s commercial performance as an intrapreneur Chef & Kitchen Duties Ability to run the kitchen Prepare menu items and maintain consistent food standards Innovate and show initiative in menu development and food preparation Supervise kitchen operations for quality, efficiency, and hygiene Maintain high food safety and cleanliness standards Oversee supplier quality, sourcing, and kitchen stock control Train and support kitchen staff to uphold standards Ensure the upkeep and maintenance of kitchen equipment and coffee machine Implement and oversee the deep cleaning of the kitchen Work closely with front-of-house to ensure smooth service flow Requirements 2–4 years’ hospitality experience, with at least 1 year in a management role Proven experience in food and beverage operations Strong leadership, organisational, and people-management skills Sound understanding of food production, menu planning, and cost control Experience managing stock, suppliers, and COS Event or function coordination experience advantageous Computer literate (POS systems essential; Room Racoon advantageous) Excellent communication skills in English (Afrikaans advantageous) Calm under pressure, proactive, and solutions-driven Willingness to work flexible hours, including weekends and public holidays Reports to the General Manager or senior manager on duty What’s on Offer Full-time position at a respected boutique guest house This role offers a base salary with significant upside. The better the café performs, the greater the profit share — creating a genuine opportunity for someone who wants to grow the business as if it were their own. Supportive ownership that values initiative and results A role where your impact on guest experience and profitability is tangible Long-term growth potential within a well-established hospitality business Starting date 1 February 2026 This is more than a management role. It is an opportunity to build; grow, and take pride in a food and beverage operation ; while being rewarded for doing so — in a setting where authenticity, care, and creating loyal guests truly matter.
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