Assistant F&B Manager — Hybrid Ops & Growth

Placements24

Centurion

Hybrid

ZAR 180,000 - 300,000

Full time

14 days+
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Benefits offered by this job

Performance incentives
Partial remote work
Medical aid
Retirement fund
Discounted meals & stays
Career development

Job summary

Placements24 is seeking an Assistant Food and Beverage Manager in Centurion to support the management team in delivering exceptional dining experiences. You will collaborate with the F&B Manager on daily operations, supervise staff, manage stock, and uphold health and service standards in high-volume venues.

The role requires leadership, strong communication, and a solid understanding of cost control, menu planning, and inventory systems.

Qualifications

  • Proven experience as an Assistant F&B Manager, Supervisor, or similar role in hospitality.
  • Strong knowledge of food and beverage operations, menu planning, and cost control.
  • Excellent leadership, communication, and customer service skills.
  • Familiarity with inventory management systems and POS software.

Responsibilities

  • Assist in the daily management of all food and beverage operations, including restaurants, bars, and banqueting.
  • Supervise and train F&B staff, ensuring adherence to service standards and company policies.
  • Monitor inventory levels, assist with procurement, and manage stock rotation to minimize waste.
  • Ensure compliance with all health, safety, and hygiene regulations in all F&B areas.
  • Assist in developing menus, promotions, and special event plans to drive revenue.
  • Handle guest feedback and resolve service issues to maintain high levels of satisfaction.

Skills

Leadership
Customer service
Staff supervision
Menu planning
Cost control

Education

Diploma in Hospitality Management

Tools

POS software
Inventory management systems

Job description

Placements24 is seeking an Assistant Food and Beverage Manager in Centurion to support the management team in delivering exceptional dining experiences. You will collaborate with the F&B Manager on daily operations, supervise staff, manage stock, and uphold health and service standards in high-volume venues.

The role requires leadership, strong communication, and a solid understanding of cost control, menu planning, and inventory systems.

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