F&B Manager Limpopo

Hr Genie; South Africa; Remote; ZAR 600,000 - 900,000; Full time

Job summary

HR Genie client, a prominent hospitality management group, seeks a dynamic Food & Beverage Manager for a fully remote role. You will shape F&B strategies, drive profitability, and collaborate with on-site teams from a distance to ensure consistency across all venues, including locations such as Mahikeng, North West.

The role emphasizes culinary excellence, cost control, service standards, and strategic thinking to optimize guest experiences across a diverse portfolio.

Qualifications

• Dynamic and experienced Food & Beverage Manager with a track record of driving profitability.

Responsibilities

• Develop and implement F&B strategies to enhance guest satisfaction, operational efficiency, and profitability across multiple venues.
• Oversee menu planning, development, and collaboration with Executive Chefs and culinary teams.
• Implement and maintain high standards of food quality, presentation, and service across all locations.

Job description

About the Role Our client, a prominent hospitality management group overseeing several venues, is seeking a dynamic and experienced Food & Beverage Manager to join their team on a fully remote basis. This role is designed for a strategic thinker with a passion for culinary excellence and operational efficiency. You will be responsible for overseeing and optimizing the F&B operations for multiple establishments, focusing on menu development, service standards, cost control, and overall profitability. While working remotely, you will collaborate closely with on‑site teams, utilizing technology to drive best practices and ensure a consistent, high‑quality guest experience across all locations, including those in **Mahikeng, North West**. This is an exciting opportunity to shape F&B strategies from a distance and contribute to the success of a diverse portfolio.

Key Responsibilities

• Develop and implement F&B strategies to enhance guest satisfaction, operational efficiency, and profitability across multiple venues.
• Oversee menu planning, development, and engineering in collaboration with Executive Chefs and culinary teams.
• Implement and maintain high standards of food quality, presentation, and service across all