Food&Beverage Manager, Soweto

Food&Beverage Manager. Ultra Luxury 5* Game Lodge Limpopo Responsibilities

Kitchen - Pan African Cuisine: preparation and maintenance of standards, work closely with the Lodge Manager and Head Chef on developing new dishes and menus. Control food supplies usage. Inspire your chefs brigade to new levels of creativity. Manage Food Stock Control: maintain Food Cost per Guest, adjust stock sheets, perform monthly stock takes, control budget lines, submit weekly invoices, and manage daily and weekly food orders.Ensure adequate beverage stock levels and manage daily administrative functions and stock takes. Run Dining Room and Boma during services, including early morning tea, breakfast, lunch, high tea, dinner, special drink stops and bush dinners. Understand guests’ needs, build relationships, and implement a daily Stock Management&Control System. Meet or exceed sales targets. Lead and mentor the team with listening, inspiring, empowering, developing learning culture, managing training and welfare, and maintaining staff hygiene and appearance. Resolve problems, stay honest, transparent, respectful, consistent, empathetic, and listening.Personality&Job Skills

Excellent communication and interpersonal skills, positive attitude, self‑motivated, confident, sense of humour, adventure, fun. Energetic, proactive with strong people skills, works under pressure and tight deadlines, experience with diverse teams, diligence, lateral thinking, attention to detail, competent financial and IT skills, out‑of‑the‑box thinking, planning and organising, and appreciation for other cultures.Computer and Team Player Skills

IT literacy. Flexibility, strong time‑management, demonstrable team member qualities. Qualifications and Experience

Diploma in Hospitality or Lodge Management. Minimum 3–5 years Hospitality / Food&Beverage experience in a 5‑star boutique operation or Big 5 reserve within a similar lodge environment. Professional culinary experience preferred. Menu development experience. Stock Control experience in both food and beverage. Hospitality and Service training experience. Solid knowledge of health and hygiene in kitchen.Extensive purchasing experience. Familiarity with latest trends. Great passion for Food, People, and Service (Food Fundi). Code 8 Driver’s Licence. Salary&Other Package Details

Monthly package– negotiable based on experience and qualifications. Live‑in position – 2‑bedroom house with meals on duty. Pension fund, staff bed nights. Work cycle – 21 days on, 7 days off. Annual leave – 15 days. Please note – While all applications are valuable, we’ll reach out directly tocandidates who best meet the client’s requirements.

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