Food & Beverage Director

Placements24; Gqeberha; Ibrido; ZAR 1.200.000 - 1.800.000; Tempo pieno

Vantaggi offerti da questo lavoro

Competitive salary

Performance-based bonus structure

Medical and dental benefits

Retirement savings plan

Subsidized meals

Staff discounts on hotel services

Career development opportunities

Descrizione del lavoro

Placements24 is seeking a seasoned Food & Beverage Director for a renowned beachfront resort in Port Elizabeth, Eastern Cape. The role oversees all dining outlets, bars, banqueting, and room service, driving excellence in guest satisfaction and profitability.

The ideal candidate will have a Bachelor's degree in Hospitality Management or related field, at least 7 years in F&B management with 3+ years at director level, and a proven track record in managing multiple outlets within a resort

Competenze

• Bachelor's degree in Hospitality Management or related field.
• Minimum 7 years in F&B management with 3+ years in Director role.
• Experience managing multiple outlets in resort/hotel.
• Strong leadership and financial management skills.

Mansioni

• Oversee all F&B operations across restaurants, bars, banqueting, and in-room dining.
• Develop and implement innovative menus and beverage programs that align with trends and guest expectations.
• Manage F&B staff including hiring, training, scheduling, and performance evaluations.
• Control costs through inventory management, purchasing, and waste reduction strategies.
• Collaborate with Executive Chef to create exceptional culinary experiences.
• Work with Sales and Marketing to develop promotions and drive revenue.

Conoscenze

Leadership

Budgeting

P&L analysis

Menu engineering

Formazione

Bachelor's degree in Hospitality Management, Business Administration, or related field

Descrizione del lavoro

About the Role

Our client, a renowned beachfront resort in Port Elizabeth, Eastern Cape, is seeking a seasoned and visionary Food & Beverage Director to oversee all culinary operations. This executive role is responsible for driving excellence across multiple dining outlets, bars, banqueting, and room service. The ideal candidate will possess a comprehensive understanding of high-volume food and beverage management, a passion for innovative cuisine, and a strong commitment to guest satisfaction and profitability. This position offers a hybrid work structure, allowing for strategic planning and hands‑on operational leadership. You will be instrumental in developing new concepts, optimizing existing offerings, managing budgets, and leading a talented team of culinary and service professionals. If you are a results‑oriented leader with a proven track record in the hospitality industry, this is an exceptional opportunity.

Key Responsibilities

• Oversee all food and beverage operations, including restaurants, bars, banqueting, and in-room dining.
• Develop and implement innovative menus and beverage programs that align with market trends and guest expectations.
• Manage all F&B staff, including hiring, training, scheduling, and performance evaluations.
• Control food and beverage costs through effective inventory management, purchasing, and waste reduction strategies.
• Ensure consistent quality of food and beverage products and service delivery across all outlets.
• Develop and manage annual F&B budgets, forecasts, and financial plans.
• Maintain high standards of hygiene, safety, and sanitation in all F&B areas.
• Collaborate with the Executive Chef to create exceptional culinary experiences.
• Work closely with the Sales and Marketing teams to develop promotions and drive revenue.
• Handle guest feedback and resolve any issues related to food and beverage service promptly.

Requirements

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 7 years of progressive experience in Food & Beverage management, with at least 3 years in a Director-level role.
• Proven experience managing multiple F&B outlets in a resort or hotel environment.
• Strong understanding of culinary trends, wine, and spirits.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in financial management, including budgeting, cost control, and P&L analysis.
• Experience with menu engineering and recipe costing.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong problem-solving and decision-making skills.
• Knowledge of relevant health and safety regulations.
• Experience in a hybrid work environment is preferred.

Benefits

• This position includes a competitive salary, performance‑based bonus structure, comprehensive medical and dental benefits, a retirement savings plan, subsidized meals, staff discounts on hotel services, and opportunities for professional development and career advancement within the group.
• The hybrid nature of the role allows for strategic input and on‑site leadership in Port Elizabeth.