F&B Manager

HotelJobs; Franschhoek; On-site; ZAR 360,000 - 600,000; Full time

Job summary

HotelJobs in Franschhoek seeks an experienced hospitality leader to oversee daily operations of a fine dining venue. You will manage staff, maintain service standards, handle conferences, groups and private events, and collaborate with the kitchen to ensure premium guest experiences.

The role requires a Diploma in Hospitality Management or Culinary Arts, a valid driver’s license, and a track record in high-end hospitality. Preference for locally-based candidates from Franschhoek area.

Qualifications

• Experience in a fine dining or 5-star hotel environment.
• Excellent knowledge of food and beverage service standards.
• Valid driver’s license.

Responsibilities

• Oversee daily operations and staff performance to deliver high-end dining experiences.
• Coordinate conferences, group bookings, picnics, private catering and braais on or off the estate.
• Ensure opening/closing procedures are followed precisely and daily shift procedures are completed.

Skills

Fine dining

Staff management

POS systems

Education

Diploma in Hospitality Management or Culinary Arts

Tools

POS systems

Job description

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.

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, picnics, 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