F&B Manager

IntelliStaff; Franschhoek; In loco; ZAR 360.000 - 600.000; Tempo pieno

Descrizione del lavoro

IntelliStaff operates a high-end dining venue in Franschhoek and seeks an experienced hospitality leader. You will oversee daily operations, service standards, and staff performance to deliver exceptional guest experiences across conferences, group bookings, and private events.

Collaborate closely with the Head Chef to maintain top-quality food service in The Dining Room. Responsibilities include planning for large events, ensuring SOP-compliant service, budgeting for menus and beverages, and

Competenze

• Experience in a fine dining or 5-star hotel/hospitality environment.
• Strong knowledge of food and beverage service standards.
• Proficiency with restaurant POS systems.

Mansioni

• Oversee daily operations, service standards and staff performance for high-end dining experiences.
• Collaborate with Head Chef to ensure food quality across the dining areas.
• Manage conferences, group bookings, picnics, private catering and events on/off Estates.

Conoscenze

Guest services

F&B knowledge

POS systems

Formazione

Diploma in Hospitality Management or Culinary Arts

Wine certificate course

Strumenti

POS systems

Descrizione del lavoro

Location: Franschhoek

• Oversee daily operations, service standards and staff performance to deliver exceptional, high-end dining experiences. This person will ensure that all service requirements are met with conferences, group bookings, picnics, private catering and braai’s whether these take place on or off the Estates.


• Works very closely with the Head Chef to ensure the quality of food served in all areas to all guests in The Dining Room.

Main Responsibilities:

• Review guest preferences on Protel per booking to ensure that the adequate and timely planning is done for all upcoming guest stays with dietary and or special meal requirements to deliver on intuitive service.


• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.


• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.


• Manage table allocations and booking times efficiently, ensuring guest satisfaction and equitable distribution between wait staff.


• Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.


• Implement and monitor systems and processes that ensure exceptional guest experience in terms of food quality, taste, safety, and nutrition.


• Coordinate with procurement to ensure that the beverage list is always up to date and correct pricing on menus and POS system.


• Ensure all set-ups for conferences, group bookings, picnic’s, braais and any other special arrangements are completed timeously and according to standard.


• Do post venue checks to report any damages and ensure venue/s are turned around to their standard layout.


• Lead pre- and post-service briefings with special attention paid to planning for larger events, group bookings and conference groups.


• Ensure consistent menu training including allergens and dietary requirements in coordination with the Head Chef.


• Continuously assess and support staff development, identifying areas for improvement and training.


• Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results.


• Weekly meetings with Hotel Manager to discuss any disciplinary issues, flow of service or other guest related suggestions.


• Taking charge of stock count procedures and ensuring this is submitted to the stores department before or on deadline.


• Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.


• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.


• Handle telephone and email reservations and inquiries per established standards.


• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.


• Work closely with the kitchen team to assist in the costing of new dishes and menu items, ensuring they are both feasible and profitable.


• Do pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.

Experience and Skills

• Previous experience in a similar role within a fine dining or 5-star Hotel restaurant or hospitality environment.


• Excellent knowledge of food and beverage service standards.


• Proficiency in using restaurant POS systems.

Inherent Requirements:

• Qualification or Diploma in Hospitality Management or Culinary Arts


• Wine certificate course would be beneficial


• Valid Driver’s License


• Preference will be given to candidates from Franschhoek and neighboring areas