Food and Beverage Manager

COREcruitment; Gauteng; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A prestigious hotel group in Johannesburg is seeking a dynamic Food & Beverage Manager to lead all F&B operations. The role requires strong leadership and problem-solving skills to maintain service excellence and high standards. Candidates should have a hospitality degree and 3–5 years of experience in F&B management, ideally in a hotel environment. This position offers a chance to make a significant impact on guest satisfaction and drive financial performance.

Qualifications

• Diploma / Degree in Hospitality Management, Hotel Management, Culinary Arts, or similar.
• Certification in Food Safety and HACCP (advantageous).
• Minimum 3–5 years’ experience in F&B management.

Responsibilities

• Oversee daily operations of all F&B outlets.
• Ensure compliance with health and safety regulations.
• Manage budgets and labour costs.

Skills

Service-driven

Budget management

Leadership

Communication

Problem-solving

Education

Diploma / Degree in Hospitality Management

Tools

POS systems

Inventory software

MS Office Suite

Job description

Food and Beverage Manager – Prestigious Hotel Group | Johannesburg

A leading Hotel Group in Johannesburg is seeking a dynamic and experienced Food & Beverage Manager to oversee the full F&B operations across all outlets within the group. This is an exciting opportunity for a service-driven professional to uphold high standards, drive financial performance, and lead a motivated team in delivering exceptional guest experiences.

Key Responsibilities :

• Oversee daily operations of all F&B outlets, ensuring service excellence.
• Ensure compliance with health, safety, and hygiene regulations.
• Manage budgets, labour costs, and operational expenditures.
• Lead menu development, supplier management, and product quality control.
• Mentor and develop F&B teams; manage training, rosters, and discipline.
• Uphold brand standards and continuously improve guest satisfaction.

Requirements :

Diploma / Degree in Hospitality Management, Hotel Management, Culinary Arts, or similar.

Certification in Food Safety and HACCP (advantageous).

Minimum 3–5 years’ experience in F&B management, ideally in hotel or high-volume environments.

Proven ability to manage multiple outlets and diverse teams.

Strong budgeting, forecasting, and cost-control capabilities.

Experience in supplier management, stock control, and menu development.

Proficiency in POS systems, inventory software, and MS Office Suite.

Strong leadership, communication, and problem-solving skills.

Professional, guest-focused, and quality-driven mindset.