Our client is seeking a skilled and experienced Food and Beverage Manager to oversee the culinary operations at their prestigious game lodge. As the Food and Beverage Manager, you will be responsible for ensuring exceptional dining experiences for their guests, managing a team of culinary and service staff, and maintaining high standards of food quality, hygiene, and customer service.

Responsibilities:

1. Menu Development and Planning: Designing menus that align with the lodge's standards and guest preferences, considering seasonal availability and dietary requirements.
2. Operations Management: Overseeing the day-to-day operations of all food and beverage outlets, including restaurants, bars, and room service.
3. Staff Supervision and Training: Recruiting, training, and supervising kitchen and service staff to ensure high levels of productivity, efficiency, and guest satisfaction.
4. Inventory and Cost Control: Monitoring inventory levels, ordering supplies, and controlling food and beverage costs to achieve budgeted financial targets.
5. Quality Assurance: Maintaining cleanliness, sanitation, and safety standards in all food and beverage areas, ensuring compliance with health regulations.
6. Guest Relations: Interacting with guests to obtain feedback, resolve complaints, and enhance the overall dining experience.
Requirements:

1. Experience: Proven experience as a Food and Beverage Manager or similar role in a hospitality environment, preferably within a luxury lodge or hotel setting.
2. Culinary Expertise: Strong culinary skills with knowledge of various cuisines, menu planning, and food presentation techniques.
3. Leadership Skills: Ability to lead and motivate a diverse team, fostering a positive work environment and ensuring high standards of service delivery.
4. Organizational Skills: Excellent organizational and multitasking abilities to manage multiple outlets and priorities effectively.
5. Communication Skills: Strong interpersonal and communication skills to liaise with guests, staff, and management effectively.
6. Problem-Solving Abilities: Capacity to handle challenging situations calmly and effectively, ensuring smooth operations and guest satisfaction.
7. Qualifications: A degree or diploma in Hospitality Management, Culinary Arts, or a related field is preferred.
8. Flexibility: Willingness to work irregular hours, including evenings, weekends, and holidays, as required by the lodge's operational needs.