F&B Manager | Cape Town | Boutique Hotel

HotelJobs; Cape Town; On-site; ZAR 420,000 - 660,000; Full time

Job summary

HotelJobs in Cape Town seeks an experienced F&B Manager to lead the pre-opening setup and daily operations of a new boutique hotel in Mouille Point. You will set up SOPs, guest dining experiences, beverage programs and ensure exceptional service standards for a luxury oceanfront property.

The role requires 3–5 years in F&B management within 4/5-star settings, strong financial acumen, and leadership under pre-opening pressure.

Qualifications

Responsibilities

Job description

F&B Manager | Cape Town | Boutique Hotel

An exciting opportunity has arisen for a dynamic, high-caliber F&B MANAGER to lead the pre-opening setup and daily operations of a brand-new boutique hotel situated in Cape Town’s Mouille Point. We are looking for an experienced hospitality leader who thrives in a boutique environment, excels at setting up operational standards from scratch, and brings a passion for world-class oceanfront dining, craft beverage programs, and bespoke guest experiences.

We appreciate all applications. However, only shortlisted candidates will be contacted for further assessment, within 10 working days of the application.

Key Responsibilities

• Pre-Opening Execution: Establish F&B Standard Operating Procedures (SOPs), service flows, and inventory controls.
• Recruit, onboard, and train a high-performing front-of-house team.
• Coordinate with executive chefs, local suppliers, and vendors for beverage and OS&E procurement.
• Operational Leadership: Oversee daily operations across all hotel F&B outlets (restaurant, bar/lounge, and room service). Deliver exceptional, personalized service that reflects a luxury boutique ethos.
• Financial & Cost Management: Drive revenue, manage department budgets, control food/beverage costs, and conduct regular stock audits.
• Quality & Compliance: Maintain uncompromising standards of food hygiene, health & safety, and local licensing compliance.

Candidate Profile

• Experience: Minimum 3–5 years of F&B management experience in a 4/5-star boutique hotel or high-end dining establishment. New opening or setup experience is highly advantageous.
• Skills: Strong financial acumen (POS systems, stock management, costing), team leadership, and guest relation skills.
• Mindset: Flexible, hands‑on, detail-orientated, and cool under pre‑opening pressure.
• Qualifications: Diploma/Degree in Hospitality Management or related field preferred.

Salary package: Market related. Start: September for October opening.