Food & Beverage Director

Placements24; Mossel Bay; Hybrid; ZAR 1,200,000 - 2,000,000; Full time

Job summary

Placements24 is seeking an experienced Food & Beverage Director for a prestigious coastal resort in Mossel Bay, Western Cape. This hybrid role blends hands-on on-site leadership with remote strategic oversight of the F&B operations.

You will conceptualize innovative menus, manage beverage programs, control costs, and develop the department budget while inspiring a diverse team to deliver exceptional guest service and profitability in a luxury setting.

Qualifications

• Minimum of 7 years of progressive experience in Food & Beverage management, with at least 3 years in a Director-level role within a luxury hotel or resort.
• Proven track record of driving revenue growth, controlling costs, and enhancing guest satisfaction in F&B operations.
• Strong culinary background and a passion for food and beverage innovation.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in cost control, inventory management, and financial reporting.
• Experience with menu engineering and beverage program development.
• Ability to thrive in a hybrid work environment, balancing on-site presence with remote strategic tasks.
• Knowledge of local suppliers and the Western Cape culinary scene is advantageous.

Responsibilities

• Oversee the daily operations of all hotel restaurants, bars, banqueting, and room service operations.
• Develop and implement creative and profitable menu concepts, aligning with market trends and guest preferences.
• Manage beverage programs, including wine lists, cocktail menus, and bar inventory.
• Ensure the highest standards of food quality, presentation, and hygiene are maintained at all times.
• Control food and beverage costs, manage inventory, and optimize supplier relationships.
• Lead, train, and motivate the F&B team to deliver exceptional guest service.
• Develop and manage the F&B department's budget, ensuring profitability targets are met or exceeded.
• Plan and execute special events, themed dinners, and banquets.
• Collaborate with the Executive Chef and other department heads to ensure seamless operations.
• Maintain knowledge of current industry trends and best practices in food and beverage management.

Skills

Leadership

Strategic planning

F&B operations

Cost control

Menu engineering

Team management

Communication

Education

Diploma in Culinary Arts

Degree in Hospitality Management

Tools

Inventory management software

Menu engineering software

POS systems

Job description

About the Role

Our client, a prestigious coastal resort in Mossel Bay, Western Cape , is seeking an experienced and creative Food & Beverage Director. This hybrid role requires a passionate culinary leader who can manage on-site operations while also engaging in strategic planning and remote coordination. You will be responsible for overseeing all aspects of the food and beverage department, from conceptualizing innovative menus to ensuring impeccable service standards and profitability. The ideal candidate will possess a strong understanding of culinary trends, exceptional leadership skills, and the ability to inspire a diverse team. You will play a pivotal role in enhancing the dining experience for guests at this popular Mossel Bay destination, balancing hands-on management with strategic remote oversight.

Key Responsibilities

• Oversee the daily operations of all hotel restaurants, bars, banqueting, and room service operations.
• Develop and implement creative and profitable menu concepts, aligning with market trends and guest preferences.
• Manage beverage programs, including wine lists, cocktail menus, and bar inventory.
• Ensure the highest standards of food quality, presentation, and hygiene are maintained at all times.
• Control food and beverage costs, manage inventory, and optimize supplier relationships.
• Lead, train, and motivate the F&B team to deliver exceptional guest service.
• Develop and manage the F&B department's budget, ensuring profitability targets are met or exceeded.
• Plan and execute special events, themed dinners, and banquets.
• Collaborate with the Executive Chef and other department heads to ensure seamless operations.
• Maintain knowledge of current industry trends and best practices in food and beverage management.

Requirements

• Minimum of 7 years of progressive experience in Food & Beverage management, with at least 3 years in a Director-level role within a luxury hotel or resort.
• Proven track record of driving revenue growth, controlling costs, and enhancing guest satisfaction in F&B operations.
• Strong culinary background and a passion for food and beverage innovation.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in cost control, inventory management, and financial reporting.
• Experience with menu engineering and beverage program development.
• Ability to thrive in a hybrid work environment, balancing on-site presence with remote strategic tasks.
• A diploma or degree in Culinary Arts, Hospitality Management, or a related field is preferred.
• Knowledge of local suppliers and the Western Cape culinary scene is advantageous.

Benefits

• This role offers a competitive salary and bonus structure.
• Benefits include comprehensive medical aid, accommodation assistance, and substantial discounts on resort services.
• Opportunities for professional growth and career advancement within a renowned hospitality group are excellent.
• Enjoy a dynamic work environment that balances the beauty of Mossel Bay with strategic professional engagement.