F&B Operations Manager – Growth & Profitability (Accommodation)

The Beekman Group

Brits

On-site

ZAR 450,000 - 650,000

Full time

7 days ago
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Benefits offered by this job

Accommodation provided

Job summary

The Beekman Group is seeking an experienced F&B Manager for Dikhololo Resort in Brits, South Africa. You will oversee planning, budgeting, staffing and cost control across multiple outlets and banquets, while maintaining high guest satisfaction and staff development.

You will collaborate with chefs on menus and design, implement cost containment strategies, and drive profitability in a remote location. A strong leadership style, attention to detail, and the ability to work weekends and holidays

Qualifications

  • Proven F&B management experience in hospitality.
  • Budgeting, revenue management and cost control experience.
  • Excellent guest and staff relations and communication skills.
  • Proficiency in Excel and Word; ability to work with minimal supervision.
  • Willingness to work shifts, weekends and holidays; own transport and valid license.

Responsibilities

  • Plan, forecast and budget revenues and costs for the department.
  • Staff and schedule employees; allocate duties to maximise productivity and minimise payroll costs.
  • Create a high-morale environment with ongoing learning and development.
  • Develop systems to improve cost efficiency and guest satisfaction.
  • Assist with recruitment, performance appraisal and management of staff in the department.
  • Lead employees to maximise productivity; organise restaurant/outlet operations.
  • Collaborate with outlet chefs on cuisine, menu planning and design for outlets and banquets.
  • Ensure timely, efficient and accurate service to all guests.

Skills

F&B Management
Hospitality operations
Budgeting
Staff relations
Communication
Computer literacy
Excel
Word

Tools

Excel
Word

Job description

The Beekman Group is seeking an experienced F&B Manager for Dikhololo Resort in Brits, South Africa. You will oversee planning, budgeting, staffing and cost control across multiple outlets and banquets, while maintaining high guest satisfaction and staff development.

You will collaborate with chefs on menus and design, implement cost containment strategies, and drive profitability in a remote location. A strong leadership style, attention to detail, and the ability to work weekends and holidays

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