Food & Beverage Manager – Franschhoek

JVR Software; Franschhoek; On-site; ZAR 420,000 - 640,000; Full time

Job summary

Luxury Hotel & Estate near Franschhoek is seeking an experienced Food & Beverage Manager to lead service operations and deliver exceptional dining and event experiences. Responsibilities include overseeing daily F&B operations, ensuring service standards, collaborating with the Head Chef, and planning personalized service for guests.

Preference given to candidates from Franschhoek and neighbouring areas; duties cover staff management, event coordination, and profitability support.

Qualifications

• Qualification or diploma in Hospitality Management or Culinary Arts.
• Previous experience in a similar role within a fine dining restaurant, 5-star hotel or comparable hospitality environment.
• Proficiency in restaurant POS systems; wine course certification is beneficial; valid driver's license.

Responsibilities

• Oversee daily food and beverage operations, service standards and staff performance.
• Work closely with the Head Chef to maintain food quality and accommodate dietary requirements.
• Review guest preferences and plan personalised service requirements.
• Coordinate service for conferences, groups, private catering and braais on and off the estate.
• Lead service briefings, training on allergens and dietary requirements, and manage staffing schedules.

Job description

Employer HotelJobs Location Western Cape Job type Other IT/Computer Salary Not specified Posted 4 Nov 2026

Employer HotelJobs Location Western Cape Job type Other IT/Computer Salary Not specified Posted 4 Nov 2026 Luxury Hotel & Estate based close to Franschhoek is looking for an experienced Food & Beverage Manager to lead service operations and deliver exceptional dining and event experiences. Staff transport available from Franschhoek; Paarl and Stellenbosch . Duties: Service & Guest Experience: Oversee daily food and beverage operations, service standards and staff performance. Work closely with the Head Chef to maintain food quality and accommodate dietary requirements. Review guest preferences on Protel and plan personalised service requirements. Ensure opening, closing and shift procedures are completed correctly. Supervise meal-period preparation, room service readiness, table allocations and booking times. Promote menu items and respond positively to special requests. Handle telephone and email reservations and enquiries. Events & Operational Coordination: Coordinate service for conferences, groups, picnics, private catering and braais on and off the estate. Conduct pre- and post-event inspections, report damage and ensure venues are reset correctly. Maintain accurate beverage lists, menu pricing and POS information with Procurement. Contribute ideas for seasonal menus, events and special occasions. Assist the kitchen with costing new dishes to support profitability. People & Stock Management: Lead service briefings and coordinate menu, allergen and dietary training with the Head Chef. Identify development needs and provide coaching. Manage disciplinary matters with Human Resources when required. Monitor attendance, punctuality and staffing levels, keeping PRP / ESS records current. Coordinate shift scheduling and complete stock counts within deadlines. Meet regularly with the Hotel Manager to review service and staffing matters. Preference will be given to candidates from Franschhoek and neighbouring areas.

Duties

Service & Guest Experience: Oversee daily food and beverage operations, service standards and staff performance. Work closely with the Head Chef to maintain food quality and accommodate dietary requirements. Review guest preferences on Protel and plan personalised service requirements. Ensure opening, closing and shift procedures are completed correctly. Supervise meal-period preparation, room service readiness, table allocations and booking times. Promote menu items and respond positively to special requests. Handle telephone and email reservations and enquiries. Events & Operational Coordination: Coordinate service for conferences, groups, picnics, private catering and braais on and off the estate. Conduct pre- and post-event inspections, report damage and ensure venues are reset correctly. Maintain accurate beverage lists, menu pricing and POS information with Procurement. Contribute ideas for seasonal menus, events and special occasions. Assist the kitchen with costing new dishes to support profitability. People & Stock Management: Lead service briefings and coordinate menu, allergen and dietary training with the Head Chef. Identify development needs and provide coaching. Manage disciplinary matters with Human Resources when required. Monitor attendance, punctuality and staffing levels, keeping PRP / ESS records current. Coordinate shift scheduling and complete stock counts within deadlines. Meet regularly with the Hotel Manager to review service and staffing matters. Preference will be given to candidates from Franschhoek and neighbouring areas.

Requirements

Qualification or diploma in Hospitality Management or Culinary Arts. Previous experience in a similar role within a fine dining restaurant, 5-star hotel or comparable hospitality environment. Excellent food and beverage service knowledge. Proficiency in restaurant POS systems. Wine course certification beneficial. Valid drivers licence. Preference will be given to candidates from Franschhoek and neighbouring areas.