Food and Beverage Manager

Food and Beverage Manager 5 star lodge in Madikwe Reserve

POSITION INFO :

Responsibilities:

1. Menu Planning and Development:
   Designing seasonal menus that reflect the lodge's culinary philosophy and cater to guest preferences. Developing new dishes and ensuring variety in offerings to enhance guest dining experiences.
2. Purchasing and Inventory Management:
   Sourcing and procuring high-quality ingredients, beverages, and supplies within budget constraints. Negotiating with vendors and maintaining good supplier relationships. Monitoring inventory levels and implementing effective inventory control measures to minimize waste and ensure availability of necessary items.
3. Kitchen and Service Coordination:
   Overseeing kitchen operations to ensure efficient preparation and presentation of meals. Collaborating with chefs and kitchen staff to maintain consistency in food quality and adherence to food safety standards. Coordinating with dining room staff to ensure seamless service delivery and guest satisfaction.
4. Staff Recruitment and Training:
   Recruiting, hiring, and training kitchen and service staff, including chefs, cooks, servers, and bartenders. Providing ongoing training and development opportunities to enhance team skills and performance. Implementing performance evaluations and addressing staff performance issues as needed.
5. Budgeting and Cost Control:
   Developing and managing departmental budgets, forecasting expenses, and analyzing financial performance. Implementing cost-saving measures without compromising quality and guest satisfaction. Monitoring revenue streams, such as restaurant sales and banquet events, to achieve profitability targets.
6. Guest Relations and Satisfaction:
   Ensuring high standards of food quality, presentation, and service to exceed guest expectations. Handling guest feedback and complaints in a professional and timely manner, striving for resolution and guest retention.
7. Health and Safety Compliance:
   Maintaining compliance with health, safety, and sanitation regulations and guidelines. Conducting regular inspections and audits to uphold hygiene standards and food safety protocols. Implementing emergency procedures and ensuring staff are trained in safety protocols.
8. Event Planning and Coordination:
   Organizing and overseeing special events, including weddings, conferences, and private parties. Collaborating with event planners and clients to customize menus and ensure event success.
9. Marketing and Promotion:
   Contributing to marketing efforts through creative menu design, promotional offers, and participation in marketing campaigns. Leveraging social media and digital platforms to promote food and beverage offerings and attract guests.
10. Continuous Improvement and Innovation:
    Staying updated on industry trends, culinary innovations, and customer preferences. Introducing new concepts, techniques, and dining experiences to enhance the lodge's culinary reputation and competitiveness.
11. Administrative Tasks:
    Maintaining accurate records of sales, inventory, and operational expenses. Preparing reports and presentations for senior management to evaluate departmental performance and strategic initiatives.