Food and Beverage Floor Manager

SkillsMap; Cape Town; On-site; ZAR 420,000 - 540,000; Full time

Job summary

Sun International is seeking a Food & Beverage Floor Manager to lead the floor at Le Bistro de Jan. Bring your leadership, customer service passion and eye for detail to deliver seamless dining experiences while inspiring the team to provide True Hospitality daily.

The role requires overseeing shift management, standards, cost controls and staff development in a premium hotel setting. A 3-year hotel diploma and strong F&B background are essential.

Qualifications

• 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level
• Grade 12
• Experience in managing Food & Beverage operations and staff

Responsibilities

• Manage day-to-day shift operations for F&B outlets to achieve profitability
• Supervise floor service, guest interactions and resolve issues on the floor
• Lead staff scheduling, briefings, and handovers to ensure service excellence
• Oversee stock control, cost controls and adherence to SOPs
• Monitor standards, hygiene and health & safety practices across outlets
• Mentor and develop Front-of-House staff and foster a customer‑centric environment

Skills

Planning

Team motivation

Decision-making

Training & coaching

Staff development

Analytics

Problem-solving

Education

Hotel school diploma

Grade 12

Job description

Food and Beverage Floor Manager
Sun International
2026/09/30 Cape Town

Job Reference Number: SI-1199
Department: F&B : Management
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1
Salary: Market Related InterContinental Table Bay Cape Town is recruiting an F&B Floor Manager to lead the floor at Le Bistro de Jan. Bring your leadership, passion for service and eye for detail to create seamless dining experiences while inspiring our team to deliver exceptional True Hospitality every day.

Job Description

Job Purpose

Responsible for the effective day-to-day shift management of Food & Beverage operations with specific regard to achieving profitability across F&B outlet LBDJ; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage.

Key Performance Areas

Delivered F&B Plan Implementation

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

Shift Management

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the various outlets
• Provides feedback and reports back to management on the performance and challenges within the F&B outlets
• Manage the control of stock and operating equipment as per SOP
• Cash-ups at the end of the shift
• Completes shift reports

Product Enhancement

• Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements
• Compile action plans for the implementation of approved projects
• Measure ROI and performance on a regular basis

F&B Standards & Governance

• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

People Management

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members

F&B Cost Controls

• Participate in the preparation of budget forecasts & controls for the outlet
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including:
• Theoretical COS per outlet for food & beverage respectively.
• Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS

Customer Relationship Management

• Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Be present on the floor during service / promotions or functions
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Job Requirements

Education

• 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level
• Grade 12

Experience

• 5-6 years in the Food and Beverage industry of which at least 2 years experience in a Supervisory role within the Food and Beverage environment
• Food and Beverage experience in a Hotel environment would be an advantage

Skills and Knowledge

• Planning
• Motivating others / gaining co-operation
• Decision-making
• Training; coaching; keeping abreast of new developments in field
• Analysing / Diagnosing performance of the outlet / product performance
• Reviewing - Assessing feasibility; assessing compliance; efficiencies
• Problem-Solving

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.