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General Manager : Food and Beverage

General Manager : Food and Beverage

FeedemZA
30+ days ago
Job description

Job title : General Manager : Food and Beverage

Job Location : Gauteng,

Deadline : November 02, 2025

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Job Advert Summary

  • We are currently recruiting for a General Manager : Food and Beverage with Resturant experience to be responsible for overseeing all aspects of food and beverage in the organisation by ensuring high quality service standard.
  • Provide guidance by developing food and beverage team members and ensuring that policies, procedures and processes are implemented across units.

    • Minimum Requirements

  • Planning & Organising – Thinks ahead, effectively manages time, identifies priorities and risks to deliver quality outputs on time
  • Lead people to Manage Change – provide people with a clear vision, direction and motivation towards achieving business objectives.
  • Integrative Thinking – explores multiple approaches to generate creative solutions
  • Promotes Collaboration and Stakeholder engagement
  • Problem Solving and Analytical Skills
  • Performance Driven and Self-Starter
  • Excellent communication skills
  • Ability to work under pressure
  • Business Acumen

    • Duties and Responsibilities

    Financial Management

  • Financial Planning, Budget Management and Stock Management
  • Develop and manage the food and beverage budget, including revenue and expense forecasting, cost controls, and financial reporting.
  • Oversee and Manage Gross Profit weekly in line with allocated Gross Profit targeted budget.
  • Oversee and Manage Nett Profit weekly in line with allocated Nett Profit targeted budget.
  • Report weekly and monthly debtors accounts and follow up with the stakeholders weekly / monthly to ensure timeous payments within the 60 days period.
  • Check that the stock holding is in line with the stock limits / targets allocated per unit.
  • Oversee food and beverage ordering, receiving, and inventory management, ensuring adequate stock levels and optimal pricing.
  • Support with menu planning and pricing.
  • Create and implement menus that are both appealing to customers and align with the company’s budget.

    • Control and Organising

  • Provide the day-to-day management for the team to include planning, directing, and coordinating food service activities while providing feedback to the Operations Manager.
  • Ensuring all F&B operational efforts in the units achieve the F&B strategy and objectives.
  • Designs menus and works with Managers and chefs to develop new dishes and concepts to meet guest preferences and trends.
  • Handle all Food and beverage inquiries and ensure timely follow-up on the same business day.
  • Creating menus, ordering supplies, and managing staff
  • Ensure that customers are satisfied with food and service
  • Stay up to date with food and beverage industry trends, new product developments, and emerging technologies that can improve F&B operations.
  • Direction and guidance with the planning of the menus should the needs arises.
  • Weekly and Monthly Meetings and Reporting as and when required

    • Manage Risk

  • Maintain compliance with all food safety and sanitation regulations, including training staff on safe food handling and storage practices.
  • Ensuring that food preparation and sanitation standards are being met by all staff member.
  • As an appointed Section 16(2) assignee, ensure that Health and Occupational Safety Act and other applicable legislation is complied with.
  • Risk Assessments are done at contract commencement and annually reviewed.
  • Liaising with SHEQ Department on an ongoing basis on the development or review of the Health and Safety procedures and all legal documentation.
  • Ensure each contract achieves a minimum of 85% in their audits and that corrective action plans are in effected for non-compliances.
  • Ensure there is continuous improvement in contract health and safety compliance.
  • Ensure employee safety and that all incidents / accidents are reported and investigated.

    • Leading and Managing People

  • Provide leadership and guidance to direct reports and team members within the units.
  • Create a conducive environment which translates into productivity and high morale within the units.
  • Inspire direct reports and team members to deliver on key performance areas.
  • Adhere to legislative requirements, policies and procedures as well as systems.
  • Headcount management on new recruits, terminations, promotions according to your service agreement.
  • Management of labour turn over or attrition and the units.
  • Lead and manage the end-to-end performance management process for direct reports bi-annually.
  • Chair over disciplinary hearings on behalf of the organisation in alignment with statutory requirements and the policies and procedures of the organisation.

    • Managing Stakeholders

  • Manage Internal and external relationships
  • Build and maintain effective support structure, relationships across units and clients for seamless interactions.
  • Keep relevant parties informed to encourage operational effectiveness and efficiency.

    • Closing Date

  • 2025 / 10 / 14
  • Hospitality / Hotel / Restaurant  jobs
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