Food & Beverage Manager

Red Carnation Hotels; Cape Town; On-site; ZAR 300,000 - 450,000; Full time

Job summary

A leading hotel in Cape Town seeks an experienced Food and Beverage Manager. This role involves leading the F&B team, ensuring top guest service while managing financial performance. Candidates should have extensive experience in fine dining and a diploma in hotel operations.

Qualifications

• At least 10 years experience in a 5-star hotel or fine dining establishment.
• Solid English verbal communication skills.
• Able to work flexible hours, weekends, and holidays.

Responsibilities

• Leading and organizing the Food and Beverage Team to ensure high guest service levels.
• Managing daily F&B operations, including stock control and revenue management.
• Training and developing team members while conducting performance appraisals.

Skills

Leadership

Financial Management

Customer Service

Communication

Education

Diploma in Hotel or Food and Beverage Operations

Tools

Microsoft Outlook

Microsoft Word

Microsoft Excel

Stock Management System (FnBShop)

Job description

Job Purpose :

Leading and organizing the Food and Beverage Team, ensuring the highest guest service levels in accordance with RCH Standards while overseeing the financial success of the business.

Employee Value Proposition :

This position offers a fast-paced, ever-changing environment with opportunities to apply your social skills daily as part of a highly effective team. It operates within clearly defined standards and expectations, where your generalist food and beverage expertise can be recognized.

Organisational Positioning :

• Department : Food and Beverage
• Reporting to : Hotel Manager
• Location : The Twelve Apostles Hotel Premises

Minimum Experience and Qualification Required :

• Diploma in Hotel or Food and Beverage Operations
• At least 10 years experience in a 5-star Hotel or Fine Dining Establishment
• Computer literate with working knowledge of Microsoft Outlook, Word, and Excel
• Exposure to a Stock Management System – FnBShop advantageous
• Neat with high regard for personal hygiene and presentation
• Solid English verbal communication skills
• Understanding and application of basic math calculations
• Experience in F&B administration, food ordering, stock and cost control
• Proven ability to train and manage people
• Ability to be creative and innovative with new revenue-generating ideas
• Able to work flexible hours, weekends, and holidays

Minimum Experience and Qualification Desired :

• Diploma in Hotel or Food and Beverage Operations
• Food and Beverage management experience
• WSET Wine Level 2 or similar advantageous
• Exposure to F’nBShop and Micros advantageous
• Fluency in Xhosa and/or Afrikaans advantageous

Key Performance Objectives :

To be a Red Carnation Hotel Ambassador by :

• Actively living our company mission and values, striving to deliver “No Request too Large; No Detail too Small” at all times
• Owning and practicing our “Top 12” Service Standards daily in every interpersonal encounter with guests, colleagues, or suppliers
• Adhering to the Hotel’s code of conduct as set out in the Employee Handbook
• Creatively seeking opportunities to surprise and delight guests by actively listening and building positive relationships
• Working with your manager and team to be as effective and productive as possible by accepting feedback and embracing training opportunities
• Being aware of emergency procedures and reporting risks to the relevant authorities
• Minimizing our carbon footprint by reducing wastage without compromising guest service standards
• Maintaining a positive work environment, making constructive observations, and fostering teamwork and guest-oriented service

To manage the F&B Team according to Red Carnation Hotel Management principles :

• Ensuring constant floor presence during peak times; fostering positive relationships with staff and guests; taking responsibility for guest and staff situations
• Completing 1:1s and appraisals on time to nurture positive relationships and achieve high performance and staff retention
• Supporting team training and development, making team members available for training, and holding them accountable
• Applying performance management tools to support staff before considering termination
• Recommending updates to policies and procedures to maintain high standards
• Leading as chairman of the OPCO committee when required

To manage daily F&B operations :

• Supporting outlet management during peak times and engaging with guests
• Developing concepts, menus, and pricing with the Executive Chef to drive revenue and PR
• Planning and executing special events and promotional ideas
• Ensuring proper resourcing, stock control, and storage
• Controlling revenue and costs, ensuring accurate billing and pricing in line with budgets

To control F&B stock :

• Keeping beverage costs within budget
• Minimizing wastage and managing stock areas according to hotel practices
• Ensuring purchase orders are checked and stock is managed correctly
• Conducting monthly stock takes effectively

To assume the duties of Hotel Weekend Manager-on-Duty :

• Attending morning meetings and conducting comprehensive inspections of the hotel
• Supporting outlets and front desk during peak periods
• Checking and photographing food displays, inspecting VIP rooms with Housekeeping
• Testing room and service standards, and reporting findings