Hotel Food & Beverage Manager

HotelJobs; South Africa; On-site; ZAR 600,000 - 850,000; Full time

Job summary

The Capital Hotels is seeking an experienced Food & Beverage Operations Manager to lead and coordinate all hotel F&B operations, ensuring exceptional guest experiences, operational efficiency and profitability across restaurants, bars, banqueting and room service.

You will drive budgeting, stock control, labour management and revenue growth, develop teams, maintain service standards and uphold health, safety and liquor regulations in a fast-paced hospitality environment.

Qualifications

• Diploma or degree in hospitality management or related field.
• Food Safety/HACCP certification preferred.
• Minimum 5–8 years’ experience in F&B operations in hotel/hospitality.

Responsibilities

• Lead and coordinate all hotel F&B operations across restaurants, bars, banqueting, conferencing and room service.
• Drive budgeting, stock control, labour management and F&B cost control.
• Ensure compliance with health, safety, liquor licensing and labour regulations.
• Develop and coach F&B teams to improve service delivery and guest experience.

Skills

Leadership

Operational management

Budgeting

Staff development

Guest relations

Education

Diploma or Degree in Hospitality Management

Food Safety / HACCP Certification

Health & Safety Certification

Tools

Hotel management systems

POS systems

Operational reporting tools

Job description

Food & Beverage Operations Manager Supported by: General Manager and/or Deputy General Manager

About The Capital:

At The Capital Hotels, we are redefining what hospitality feels like. Modern, meaningful and full of opportunity. We believe great service starts with great people and our team is the heart of everything we do. Passionate, proud and full of purpose, that is who we are.

Why work for us?

At The Capital, you will feel valued, trusted and empowered. We keep things real with no red tape, just doers who make things happen. We recognise talent quickly and promote based on values, not just titles. Here, hard work gets noticed, ideas matter and our people are our everything.

Why this role exists?

A Food and Beverage Operations Manager role exists to lead and coordinate all hotel food and beverage operations to ensure exceptional guest experiences, operational efficiency, and profitability. The position oversees restaurants, bars, banqueting, conferencing, and room service operations while maintaining service standards, controlling costs, driving revenue growth, and maximising departmental profitability through effective budgeting, stock control, labour management, and food and beverage cost management. The role also ensures compliance with South African hospitality regulations, leads and develops teams, improves operational performance, and enhances the hotel’s overall food and beverage offering in a competitive hospitality environment.

What you’ll do? (a.k.a KPEs)

• Financial Performance & Cost Management Achieve budgeted Food and Beverage revenue, profitability, and cost targets by effectively managing labour costs, food and beverage cost percentages, stock control, waste reduction, and upselling initiatives across all outlets.
• Guest Experience & Service Excellence Maintain high guest satisfaction and service standards across restaurants, bars, banqueting, conferencing, and room service by ensuring consistent operational excellence, quality control, and prompt resolution of guest feedback and complaints.
• Team Leadership & Development Lead; develop, and manage Food and Beverage teams through effective training, coaching, performance management, and succession planning to improve productivity, service delivery, and employee engagement.
• Compliance & Operational Standards Ensure full compliance with South African health, safety, hygiene, liquor licensing, and labour legislation standards through regular operational audits, training, and implementation of corrective actions where required.
• Business Growth & Operational Improvement Drive operational growth and innovation by implementing revenue-generating promotions, enhancing food and beverage offerings, improving operational efficiencies, and supporting the hotel’s overall business strategy and guest experience objectives

Beyond the job description

• Demonstrate professionalism, integrity, and accountability in all interactions with guests, employees, suppliers, and management.
• Lead by example through a hands‑on operational approach, strong work ethic, and visible presence within all Food and Beverage outlets.
• Promote a guest‑centric culture by consistently striving to exceed guest expectations and create memorable hospitality experiences.
• Foster teamwork, collaboration, and positive communication across all departments to support overall hotel success.
• Display resilience, adaptability, and composure under pressure within a fast‑paced hospitality environment.
• Encourage innovation, continuous improvement, and proactive problem‑solving to enhance operational efficiency and guest satisfaction.
• Develop and inspire employees through coaching, mentorship, recognition, and a commitment to staff growth and engagement.
• Maintain high attention to detail and consistently uphold the hotel’s brand, presentation, hygiene, and service standards.
• Demonstrate strong commercial awareness by identifying opportunities to improve revenue, profitability, and operational performance.
• Support and uphold the hotel’s values, culture, policies, and commitment to excellence within the hospitality industry.

What you’ll bring

• Strong leadership, operational, and commercial management capabilities with proven experience managing hotel food and beverage operations in a fast‑paced hospitality environment.
• Excellent communication and interpersonal skills, with the ability to lead and develop teams, build strong guest relationships, and collaborate effectively across departments.
• Strong understanding of restaurant, bar, banqueting, conferencing, and room service operations within a hospitality environment.
• Sound financial management skills, including budgeting, cost control, stock management, forecasting, and revenue growth.
• Strong organisational, problem‑solving, and decision‑making skills with the ability to maintain high service standards under pressure.
• Knowledge of health, safety, hygiene, labour, and liquor legislation relevant to hospitality operations.
• Proficiency in hotel management systems, POS systems, and operational reporting tools.
• High attention to detail, professionalism, adaptability, and a guest‑focused approach to service delivery.
• Passion for operational excellence, team development, and delivering exceptional hospitality experiences.

Qualifications and Experience

• Diploma or Degree in Hospitality Management, Hotel Management, Food and Beverage Management, or a related field.
• Additional certifications in Food Safety, HACCP, Health & Safety, Wine & Beverage Knowledge, or Leadership Development advantageous.
• Minimum 5–8 years’ experience in Food and Beverage operations within a hotel or hospitality environment.
• Previous management experience overseeing restaurants, bars, banqueting, conferencing, and room service operations.
• Proven experience managing multi‑outlet Food and Beverage operations in a hotel environment.
• Strong experience in budgeting, forecasting, stock control, labour management, and food and beverage cost control.
• Proven ability to drive revenue growth, profitability, and operational performance.
• Experience leading, coaching, and developing operational teams.
• Sound understanding of South African labour legislation, food safety, hygiene, health & safety, and liquor licensing regulations.
• Experience working with hotel management systems, POS systems, and operational reporting tools.
• Ability to manage high‑volume operations, events, and guest service environments effectively.
• Luxury or full‑service hotel experience advantageous.