Food and Beverage Manager

Minimum Qualifications

• Grade 12 (Matric).
• Diploma or Degree in Hospitality Management, Food & Beverage Management, Hotel Management, or a related field.

Experience

• Minimum of 3–5 years' experience in a Food & Beverage management role within a 4-star or 5-star lodge, hotel, or luxury hospitality environment.
• Proven experience managing restaurants, bars, and beverage operations.
• Experience with stock control, budgeting, and cost management.
• Wine knowledge and experience managing a wine cellar are highly advantageous.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent guest service and interpersonal skills.
• Strong financial and commercial awareness.
• Excellent organisational and time management abilities.
• Strong problem-solving and decision-making skills.
• High attention to detail.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent communication and conflict-resolution skills.
• Computer literacy, including Microsoft Office and POS systems.
• Ability to coach, mentor, and develop staff.

Knowledge Requirements

• Luxury food and beverage service standards.
• Restaurant and bar operations.
• Wine, spirits, cocktails, and beverage service.
• Food safety, HACCP, and hygiene regulations.
• Inventory and stock control procedures.
• Budgeting and financial reporting.
• Point-of-sale (POS) systems.
• Health and safety legislation.

Other Requirements

• Valid driver's licence (preferred).
• Willingness to work shifts, weekends, public holidays, and flexible hours.
• Ability to live on-site if staff accommodation is provided.
• Professional appearance and excellent personal presentation.
• Physically fit and able to work in a demanding hospitality environment.

Preferred Attributes

• Passion for luxury hospitality and exceptional guest experiences.
• Hands-on leadership style with a strong work ethic.
• Strong wine and beverage knowledge.
• Positive attitude with excellent attention to detail.
• Ability to inspire, motivate, and develop high-performing teams.
• Calm under pressure and adaptable to changing operational needs.
• Commitment to continuous improvement and delivering world-class service.

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