Food & Beverage Manager

Craven Cottage CC; Franschhoek; On-site; ZAR 240,000 - 320,000; Full time

Job summary

Craven Cottage CC is seeking an experienced hospitality professional to oversee dining operations in a fine dining setting. The role involves managing staff, coordinating events, and ensuring exceptional guest experiences across meals, room service, and conferences.

Responsibilities include maintaining service standards, supervising mise-en-place, handling reservations, and training on dietary requirements in collaboration with the Head Chef. Preference for local candidates from Franschhoek area.

Qualifications

• Excellent knowledge of food and beverage service standards.
• Proficiency in using restaurant POS systems.
• Wine certificate course would be beneficial.

Responsibilities

• Review guest preferences on Protel per booking to ensure adequate planning for dietary requirements.
• Ensure opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise mise-en-place for each meal period including room service preparations.
• Manage table allocations and booking times to maximize guest satisfaction.
• Monitor guest orders per SOPs and respond to non-menu requests.
• Coordinate with procurement to update beverage lists and pricing on menus and POS.
• Lead pre- and post-service briefings with attention to large events and conferences.
• Ensure staff training on allergens and dietary requirements with the Head Chef.

Skills

POS systems

Food & beverage service

Wine knowledge

Education

Formal hospitality qualification

Grade 12

Tools

POS systems

Job description

Duties:

• Review guest preferences on Protel per booking to ensure that the adequate and timely planning is done for all upcoming guest stays with dietary and or special meal requirements to deliver on intuitive service.
• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
• Manage table allocations and booking times efficiently, ensuring guest satisfaction and equitable distribution between wait staff.
• Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.
• Implement and monitor systems and processes that ensure exceptional guest experience in terms of food quality, taste, safety, and nutrition.
• Coordinate with procurement to ensure that the beverage list is always up to date and correct pricing on menus and POS system.
• Ensure all set-ups for conferences, group bookings, picnic’s, braais and any other special arrangements are completed timeously and according to standard.
• Do post venue checks to report any damages and ensure venue/s are turned around to their standard layout.
• Lead pre- and post-service briefings with special attention paid to planning for larger events, group bookings and conference groups.
• Ensure consistent menu training including allergens and dietary requirements in coordination with the Head Chef.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results
• Weekly meetings with Hotel Manager to discuss any disciplinary issues, flow of service or other guest related suggestions.
• Taking charge of stock count procedures and ensuring this is submitted to the stores department before or on deadline.
• Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Handle telephone & email reservations and inquiries.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Work closely with the kitchen team to assist in the costing of new dishes and menu items, ensuring they are both feasible and profitable.
• Do pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.

Requirements:

• Grade 12
• A formal hospitality qualification
• Previous experience in a similar role within a fine dining or 5* Hotel restaurant or hospitality environment.
• Excellent knowledge of food and beverage service standards.
• Proficiency in using restaurant POS systems.
• Wine certificate course would be beneficial
• Valid Drivers Licence
• Preference will be given to candidates from Franschhoek and neighbouring areas.