The Food & Beverage (F&B) Manager oversees all food and beverage operations to ensure exceptional service, high-quality standards, and smooth daily functioning of all dining areas. This role manages restaurant teams, bar staff, kitchen coordination, stock control, and guest service delivery. The F&B Manager is responsible for planning menus with chefs, managing budgets, ensuring compliance with hygiene regulations, and elevating the overall dining experience. They lead the F&B department to achieve profitability while maintaining outstanding guest satisfaction. Key ResponsibilitiesOversee all F&B outlets including restaurant, bar, dining service, room service, and events.Manage and schedule F&B staff, ensuring high performance and service excellence.Work closely with the Executive Chef and kitchen team on menu planning and costing.Ensure compliance with hygiene, health, and safety standards (HACCP).Conduct daily briefings, staff training, and performance evaluations.Manage stock levels, ordering, receiving, and control of beverages, food items, and equipment.Oversee cash-ups, billing procedures, POS systems, and financial reporting.Maintain high standards of cleanliness, presentation, and ambiance in all dining areas.Handle guest queries, complaints, and special dining requirements.Coordinate events, functions, and special dining experiences.Monitor budgets, manage cost control, and achieve F&B profitability targets.Implement service policies, SOPs, and standards.

Qualifications

• Grade 12 (Matric) required.
• Diploma or degree in Hospitality Management or Food & Beverage Management advantageous.
• Wine/Barista/Bartending certifications beneficial.

Experience

• 3–5 years in an F&B supervisory or managerial role.
• Experience in hotels, game lodges, or fine-dining environments preferred.
• Strong understanding of service protocols, wine service, and menu knowledge.

Skills & Competencies

• Strong leadership and team management abilities.
• Excellent communication and guest service skills.
• Knowledge of F&B operations, cost control, stock management, and supplier relations.
• Ability to manage multiple outlets and high-pressure environments.
• Competent with POS systems, ordering platforms, and basic financial reporting.
• Strong organizational skills and attention to detail.

Personal Attributes

• Professional, well-presented, and service-driven.
• Passion for food, beverage, and guest experience.
• Hands-on leader with a proactive approach.
• Able to work flexible hours, including evenings, weekends, and holidays.
• Creative mindset for enhancing dining experiences and menu offerings.