Zmo 19720 - Assistant F&B Manager (Cpt)A)

HotelJobs; Cape Town; Vor Ort; ZAR 420.000 - 600.000; Vollzeit

Benefits dieser Stelle

Provident Fund

13th Cheque

Zusammenfassung

HotelJobs in Cape Town is seeking an Assistant Food and Beverage Manager to oversee day-to-day shift management of all F&B operations, including banqueting, beverage operations and room service. The role drives profitability, maintains standards and enhances guest satisfaction while delivering F&B objectives.

Key duties include planning outlets, scheduling staff, managing stock and ensuring SOP compliance. Requires 5–6 years in F&B within a hotel, with at least 2 years in a supervisory role.

Qualifikationen

• Matric is essential.
• 3-year Hotel School Diploma or equivalent national qualification would be advantageous.
• Minimum of 5-6 years' experience in the food and beverage industry within a hotel, with at least 2 years in a supervisory role.
• Proficiency in MS Office; Micros / Opera is preferred.
• Knowledge of food and beverage costing, and of safety, health and environmental legislation.
• Specialist beverage knowledge (wine, barista) and stock control experience.

Aufgaben

• Develop outlet plans aligned to the F&B strategy and seek sign-off from the F&B Manager.
• Schedule staff, briefings, and ensure coverage; manage stock and SOPs.
• Analyze outlet and product performance and implement improvements.
• Monitor health, safety, and hygiene compliance and audit targets.
• Lead, coach and develop the floor management team and F&B staff.
• Control expenses and drive profitability for outlets.
• Build relationships with suppliers and service providers.

Kenntnisse

Planning

Decision making

Problem solving

Financial acumen

Communication

Stakeholder mgmt

Coaching

Team leadership

Ausbildung

3-year Hotel School Diploma or equivalent national qualification

Tools

MS Office

Micros / Opera

Jobbeschreibung

Employer Description

5-Star Hotel in Cape Town

Job Description

Our client is seeking an Assistant Food and Beverage Manager responsible for the effective day-to-day shift management of all Food & Beverage operations, including banqueting, beverage operations and room service. This role drives profitability for specific outlets, maintains product and operating standards, maximizes guest satisfaction, delivers on F&B business objectives and develops a cross‑functional talent pipeline within food and beverage.

Key Responsibilities:

F&B Planning

• Develop outlet plans aligned to the F&B strategy, for sign-off by the F&B Manager.
• Identify opportunities to market unique products and services and grow covers and average spend.
• Track and reduce risk.

Shift Management

• Schedule staff and allocate duties to ensure maximum cover.
• Hold shift briefings and handovers, and complete shift reports.
• Be present on the floor during service to assist guests and resolve complaints.
• Manage stock and operating equipment per SOPs, and reduce breakage and loss.
• Ensure productivity targets, SOPs and SLAs are met.

Product Enhancement

• Complete competitor and pricing analyses with the F&B Manager.
• Review product performance and recommend improvements and rationalization.
• Plan and execute new products and projects with minimal disruption to service.

Standards & Governance

• Monitor compliance with SOPs, health and safety, and hygiene legislation.
• Implement control measures and ensure audit targets are achieved.
• Ensure all staff understand legal requirements and the consequences of non‑compliance.

People Management

• Lead; coach, train and motivate the floor management team and F&B staff.
• Build a cross‑functional talent pipeline within food and beverage.

Budget Management

• Control expenses and complimentary spend against budget.
• Achieve profitability for specific outlets.

Customer Relationship Management

• Maximize guest satisfaction and resolve feedback and conflict.
• Maintain management availability to guests.
• Manage relationships with suppliers and service providers.

Qualifications

• Matric is essential
• 3-year Hotel School Diploma or equivalent national qualification would be advantageous.
• Minimum of 5-6 years' experience in the food and beverage industry within a hotel, of which at least 2 years in a supervisory role.
• Proficiency in MS Office; Micros / Opera preferred.
• Knowledge of food and beverage costing, and of safety, health and environmental legislation.
• Specialist beverage knowledge (wine, barista) and stock control experience.

Skills

• Planning; decision‑making and problem‑solving.
• Analysing outlet and product performance.
• Business and financial acumen.
• Strong written and verbal communication, and report writing.
• Stakeholder management, influencing and networking.
• Attention to detail and emotional resilience.
• Customer service and conflict resolution.
• Innovation and continuous improvement.
• Coaching; motivating and people management.
• Contract management.

Benefits

• Provident Fund
• 13th Cheque