Food and Beverage Manager

Dream Hotels & Resorts; Middelburg; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading hospitality company is seeking a Food and Beverage Lead to manage operations at Olifants River Lodge. This role involves overseeing menu planning, team management, quality control, and financial management. The ideal candidate has over 3 years of leadership experience in a 4-star establishment and a degree in Hospitality Management. If you are passionate about providing excellent customer service and thrive in a dynamic environment, apply now.

Qualifications

• 3+ years of food and beverage leadership experience in a 4-star establishment.
• Proficient in MS Office and restaurant management software.

Responsibilities

• Oversee food and beverage operations at the Olifants River Lodge.
• Develop and manage budgets, analyze financial reports.
• Ensure high standards of customer service.

Skills

Leadership

Customer service

Financial management

Menu planning

Education

Diploma or Degree in Hospitality Management

Tools

MS Office

Restaurant management software

POS systems

Job description

Position: Food and Beverage Lead

Olifants River Lodge

Dream Hotels & Resorts is committed to excellence in all aspects of our operations, guided by our 8 core values. We prioritise reliability, accountability, empathy, sustainability, humanity, trust, dynamism, excellence, and joy in our decision-making, fostering a diverse, inclusive, and joyful work environment. We are looking for a Food and Beverage Lead to join our team and manage all aspects of our food and beverage operations at the Olifants River Lodge.

Job Overview

The Food and Beverage Lead will oversee and manage all food and beverage operations at the Olifants River Lodge, with a focus on menu planning and development, purchasing and inventory management, team management, customer service, quality control and compliance, financial management, event planning and catering, marketing and promotions, vendor and supplier relations, and staying informed about industry trends and innovations.

Key Responsibilities

• Menu Planning and Development:
• Collaborate with chefs and culinary team to create menus that appeal to customers, align with the establishment's concept, meet budgetary requirements, and comply with food safety regulations.
• Purchasing and Inventory Management:
• Source and purchase food, beverages, and supplies, negotiate with vendors, manage inventory levels, and ensure cost-effective purchasing practises while maintaining quality standards.
• Team Management:
• Recruit, train, schedule, lead, and motivate food and beverage service team members, including waiters, bartenders, kitchen teams, and other personnel, to provide excellent customer service.
• Customer Service:
• Ensure high standards of customer service are maintained by interacting with guests, addressing feedback and complaints, and resolving any issues that may arise during service.
• Quality Control and Compliance:
• Monitor food preparation, presentation, and service to ensure quality and consistency, as well as compliance with health, safety, and sanitation regulations.
• Financial Management:
• Develop and manage budgets, analyse financial reports, track expenses, and implement cost-control measures to maximise profitability and achieve financial targets.
• Event Planning and Catering:
• Coordinate and oversee food and beverage services for events, conferences, weddings, and other special occasions, ensuring that client expectations are met and that events run smoothly.
• Marketing and Promotions:
• Collaborate with the Resort Custodian, marketing and Sales team to develop strategies to promote food and beverage offerings, drive sales, attract customers, and enhance the overall dining experience.
• Vendor and Supplier Relations:
• Build and maintain relationships with food and beverage suppliers, negotiate contracts, monitor performance, and seek opportunities for partnerships that benefit the establishment.
• Trends and Innovation:
• Stay informed about industry trends, new technologies, and innovations in food and beverage service to continuously improve offerings, stay competitive, and meet customer preferences.
  

Qualifications And Experience

• Diploma or Degree in Hospitality Management or related field.
• Proven food and beverage leadership experience of more than 3 years in a 4-star establishment.
• Proficiency in MS Office - Word, Excel & Outlook, Restaurant management software, POS, Preferably HTI with Plus Point, Plus Central and Apex