Food and Beverage Manager

Hospitality Hire; Worcester; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A premier hospitality recruitment agency seeks an experienced Food and Beverage Manager for a beautiful destination property in Touws River, Western Cape. The role involves leading F&B operations, managing teams, and ensuring exceptional guest experiences. Ideal candidates will have significant hospitality experience, solid leadership skills, and the ability to innovate in menu and service delivery. This is a full-time, live-in position with competitive salary and growth opportunities.

Benefits

Competitive salary

Live-in position

Growth opportunities

Beautiful serene setting

Collaborative work environment

Qualifications

• Minimum 5–10 years’ hospitality experience, with at least 3 years in a management role.
• Excellent knowledge of food production, kitchen operations, and menu planning.
• Event management experience (weddings, functions, and special occasions).

Responsibilities

• Manage all day-to-day F&B operations across two restaurants, a bar, and event venues.
• Lead, train, and motivate a dynamic service and kitchen team.
• Plan and execute weddings, conferences, and private events with precision.

Skills

Leadership skills

Organizational skills

Interpersonal skills

Food production knowledge

Communication skills in English

Tools

POS systems

SEMPER

Job description

SUMMARY :

Position : Food and Beverage Manager

Touws River, Western Cape

POSITION INFO :

Hospitality Hire is delighted to represent a beautiful 125-sleeper destination property, set just under two hours from Cape Town. Here, the spirit of relaxed luxury meets nature, offering both hotel and glamping accommodation, two distinctive restaurants, a vibrant bar, and a calendar filled with memorable weddings, celebrations, and special events.

We are seeking a hands‑on, creative, and operationally strong Food and Beverage Manager to lead the team and deliver exceptional dining experiences. This role is ideal for someone who combines strategic leadership with a practical, can‑do approach, equally comfortable managing budgets, leading a team, and stepping into the kitchen when needed.

About the Role

As Food and Beverage Manager, you will oversee all restaurant, bar, kitchen, and events operations. You will manage budgets, lead staff, ensure consistent quality and service excellence, and drive innovation across the property’s F&B offerings. This position blends leadership, organisation, and hands‑on involvement in both guest‑facing and back‑of‑house operations.

Key Responsibilities

• Manage all day‑to‑day F&B operations across two restaurants, a bar, and event venues
• Lead, train, and motivate a dynamic service and kitchen team
• Placing orders for stock with suppliers and maintaining accurate cost and inventory control
• Prepare staff rosters in accordance with occupancy and operational requirements
• Maintain high standards of guest satisfaction and service delivery
• Find innovating ways to increase revenue and enhance the guest experience
• Plan and execute weddings, conferences, and private events with precision
• Prepare a function sheet and liaise with other departments to ensure smooth coordination
• Conduct performance appraisals, training, and mentoring sessions
• Ensure compliance with OHSA, LRA, and BCEA requirements
• Oversee financial reporting, stocktakes, and operational systems

Chef Duties

• Should be able to run the kitchen; prepare menu items; maintain food standards; innovate and show initiative in food prep
• Supervise kitchen operations to ensure quality, consistency, and efficiency
• Support menu development in collaboration with management, ensuring creative and cost‑effective options
• Maintain high standards of hygiene, food safety, and presentation
• Oversee supplier quality, product sourcing, and kitchen stock control
• Must be able to handle the kitchen and take shifts preparing all menu items when required or during the absence of the chef
• Train and support kitchen staff, ensuring skill development and adherence to standards
• Work closely with the service team to ensure smooth communication and coordination between the kitchen and front‑of‑house

Requirements

• Minimum 5–10 years’ hospitality experience, with at least 3 years in a management role
• Proven experience in food and beverage operations, including restaurant or lodge management
• Strong leadership, organisational, and interpersonal skills
• Excellent knowledge of food production, kitchen operations, and menu planning
• Ability to manage stock control, supplier relationships, and cost of sales
• Event management experience (weddings, functions, and special occasions)
• Computer literate (POS systems essential; SEMPER advantageous)
• Excellent communication in English (Afrikaans advantageous)
• Calm under pressure, proactive, and solutions‑driven
• Willingness to work flexible hours, including weekends and public holidays
• Reports to the General Manager or appointed relief

What’s on Offer

• Full‑time, live‑in position
• Competitive salary, commensurate with experience
• Work in a beautiful, tranquil setting surrounded by nature
• Join a passionate hospitality team that values excellence, creativity, and collaboration
• Genuine growth opportunities within a respected destination property
• A role offering both autonomy and hands‑on involvement in shaping the guest experience

This is more than a management position; it is an opportunity to combine leadership, creativity, and passion in a setting where your impact is tangible every day.