F&B Manager

Bushwise; uMnambithi; On-site; ZAR 279,000 - 390,600; Full time

Benefits offered by this job

Live-in single accommodation

Job summary

Bushwise in Ladysmith, South Africa seeks a visionary Food & Beverage Manager to own our front‑of‑house dining team and culinary operations across multiple locations.

You will drive profitability, curate world‑class beverage programs, mentor staff, and ensure 5‑star service exceeding international expectations. Accommodation is provided on site for this remote luxury safari role.

Qualifications

• 5–8 years progressive F&B management experience; 3+ years as a full F&B Manager in a 5‑star lodge or boutique hotel.
• Education: Hospitality Management Degree or Advanced Diploma.
• Deep knowledge of international fine dining standards, wine pairing, spirits, and cellar management.
• Proficient in high‑end POS systems, inventory software (Pilot, Apex), and advanced Excel.
• Crisis-resolution skills, highly organized, polished communicator, and passion for remote luxury safari life.

Responsibilities

• Lead and manage the front‑of‑house dining team across multiple locations.
• Oversee budgeting, cost control, and profitability of F&B operations.
• Design and implement world‑class beverage programs and wine list.
• Coordinate events such as bush dinners and private site events.
• Ensure HACCP and hygiene standards across bars, cellars, and dining areas.
• Recruit, train, and roster staff to meet seasonal occupancy.

Skills

Leadership & management

Budgeting & cost control

Vendor relations

Staff development

Guest relations

Education

Hospitality Management Degree

Advanced Diploma

Wine certification (Cape Wine Academy / WSET Level 3+)

Tools

POS systems

Pilot inventory software

Apex inventory software

Microsoft Excel

Job description

Ladysmith, South Africa | Posted on 07/20/2026

We are seeking a visionary, highly strategic, and guest-focused Food & Beverage Manager to take full ownership of our front‑of‑house dining team and culinary operations. As the department head, you will oversee all food and beverage outlets across multiple unique locations, including formal dining rooms, traditional outdoor bomas, and bush dinners beneath our historic fig tree. You will drive financial profitability, craft world‑class beverage programs, mentor a high‑performing team, and ensure our 5‑star service standards consistently exceed international guest expectations.

Key Responsibilities

Strategic Leadership & Team Management

• Departmental Oversight: Lead, inspire, and manage the entire F&B front‑of‑house team, including assistant supervisors, sommeliers, baristas, and waitstaff.
• Talent Development: Standardize recruitment, implement rigorous 5‑star service training programs, and create staff rosters optimized for seasonal occupancy.
• Performance Management: Establish performance benchmarks and conduct regular evaluations to maintain an impeccable hospitality environment.

Guest Experience & Operations

• Elevated Guest Delight: Personally engage with high‑net‑worth local and international guests to ensure a seamless, bespoke dining experience.
• Dietary Logistics: Collaborate closely with the Executive Chef to manage complex dietary restrictions, allergies, and VIP culinary requests across all locations.
• Event Coordination: Design and execute spectacular theme nights, bush breakfasts, boma dinners, and private site events.
• Budgeting & Cost Control: Manage the annual F&B budget, monitor labor costs, and implement tight cost‑control measures to maximize profitability.
• Procurement & Stock Control: Oversee the entire inventory lifecycle, including ordering, strict stock rotation, monthly stock takes, and variance reporting.
• Supplier Relations: Negotiate contracts with premium beverage suppliers, local artisan producers, and estate wineries to secure competitive pricing.

Quality Assurance & Compliance

• Curated Beverage Programs: Curate and maintain an award‑winning wine list, premium cellar collection, and bespoke cocktail menu aligned with global luxury trends.
• Hygiene & Compliance: Enforce strict occupational health, safety, and food hygiene standards (HACCP) across all bars, cellars, and dining service areas.
• Executive Reporting: Compile and present comprehensive weekly and monthly financial reports regarding sales, margins, labor costs, and operational challenges to Lodge General Management.

Requirements & Qualifications

• Education: Hospitality Management Degree, Advanced Diploma, or equivalent high‑level tertiary qualification.
• Experience: Minimum of 5–8 years of progressive F&B management experience, with at least 3 years as a full F&B Manager inside a verified 5‑star luxury safari lodge or boutique hotel environment.
• Product Expertise: Deep knowledge of international fine dining standards, advanced wine pairing, premium spirits, cellar management, and contemporary culinary trends. South African wine certification (e.g., Cape Wine Academy or WSET Level 3+) is highly preferred.
• Technical Skills: Proficient in high‑end hospitality POS systems, inventory software (e.g., Pilot, Apex, or similar), and advanced Microsoft Excel for financial forecasting.
• Attributes: Exceptional crisis‑resolution skills, highly organized, polished communicator, and deeply passionate about the remote luxury safari lifestyle.
• Salary: R 25 000 – R 35 000 per month (market‑related and strictly dependent on qualifications and luxury track record).
• Accommodation: live‑in single accommodation within the secure,