Food and Beverage Manager

The Good Human (Pty)Ltd; Johannesburg; On-site; ZAR 540 000 - 660 000; Full time

Job summary

A leading hospitality company is seeking a Food & Beverage Manager to oversee all operations, ensuring excellent guest experiences and profitability. The role demands strong leadership and financial management skills, proven experience in high-volume environments, and a commitment to quality and compliance. Responsibilities include strategic planning, team management, and maintaining hygiene standards. The ideal candidate will have a degree in Hospitality Management and extensive leadership experience.

Qualifications

• Minimum of 5–7 years’ experience in a senior F&B management role.
• Ability to manage large teams in high-pressure environments.
• Solid financial management track record, including budgeting and cost control.

Responsibilities

• Oversee strategic planning and operational management of food and beverage operations.
• Recruit, lead, and inspire a team of supervisors and staff.
• Deliver consistent, high-quality food and beverage service across all outlets.
• Ensure full compliance with food safety and health regulations.

Skills

Leadership

Customer service excellence

Financial management

Interpersonal skills

Problem-solving

Education

Diploma/Degree in Hospitality or Food & Beverage Management

Tools

F&B management systems

Microsoft Office Suite

Job description

Job Title: Food & Beverage Manager
Location: Turffontein, Johannesburg
Reports To: General Manager

Position Overview

The Food & Beverage (F&B) Manager will oversee the strategic planning, operational management, and overall quality of all food and beverage operations. This includes restaurants, bars, hospitality suites, and event catering services. The role requires strong leadership, excellent customer service focus, and proven financial management to ensure premium guest experiences and operational profitability.

Key Responsibilities

1. Strategic & Operational Management

• Develop and implement F&B operational strategies aligned to the venue’s objectives.
• Manage day-to-day operations across all F&B outlets, including race days and private events.
• Drive revenue growth and profitability while maintaining cost controls and budget discipline.
• Plan and execute large-scale hospitality events, corporate functions, and catering.

1. Staff Leadership & Development

• Recruit, lead, and inspire a team of F&B supervisors, chefs, waitstaff, and bar staff.
• Provide continuous coaching, training, and career development opportunities.
• Monitor team performance, set service standards, and ensure high staff morale.

1. Guest Experience & Quality Control

• Deliver consistent, high-quality food and beverage service across all outlets.
• Design and maintain menus that are innovative, cost-effective, and guest-focused.
• Monitor and uphold quality, presentation, and hygiene standards at all times.

1. Compliance & Safety

• Ensure full compliance with all food safety, hygiene, liquor licensing, and health regulations.
• Conduct regular operational audits and take corrective actions where necessary.

1. Supplier & Inventory Management

• Manage supplier relationships, negotiate favourable contracts, and ensure reliable supply.
• Oversee inventory control, ordering, and storage processes to minimise wastage and loss.

Qualifications & Experience

• Diploma/Degree in Hospitality, Food & Beverage Management, or a related field.
• Minimum of 5–7 years’ experience in a senior F&B management role, ideally within large-scale venues, hotels, or sporting/event facilities.
• Proven ability to manage large teams in high-pressure, high-volume environments.
• Solid financial management track record, including budgeting, forecasting, and cost control.
• Knowledge of the racing, sporting, or large-scale events industry advantageous.

Key Competencies

• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Commercial and business acumen.
• Problem-solving and decision-making capability.
• Proficiency in F&B management systems and Microsoft Office Suite.

KPAs (Key Performance Areas)

1. Financial Performance – Achieving revenue growth, profit margins, and cost efficiency.
2. Guest Experience – Delivering superior service and maintaining high customer satisfaction scores.Operational Efficiency – Smooth and effective delivery of F&B services during all trading periods and events.
3. Regulatory Compliance – Maintaining a zero non-conformance record in audits.
4. Team Development – Building and retaining a skilled and motivated workforce.