Food & Beverage Manager

Duties: Kitchen (Pan African Cuisine) preparation and maintenance of standards:Work closely with the Lodge Manager and Head Chef when it comes to the development of new dishes and menus to ensure that it is in accordance with the lodges food philosophy.Ensure all meals are checked and preparation lists / recipes are followed.Control the usage of food supplies.Continually strive to produce creative, world class cuisine.4-day menu set according to food styling guide and recipes.Aware of special diet requirements and tailor-made guests food experience.Left-over food managementStaff food preparation and managementInspire your chefs brigade to new levels of creativity.Pre-order for special events and holidays. Food Stock Control: Maintain the food cost per guest (rand value) monthly in line with budget allocationsMaintain the food cost system and do necessary adjustments to stock sheets according to seasonal price variations.Do stock take of all food on the last day of each month.Control budget lines and hand in weekly invoice with correct budget line allocation codes.Issue the correct amount of food for the guest count at the beginning of the day / portion control.Ensure that stores are controlled and cleaned.Responsible & assist the Head Chef with the daily and weekly food orders (storerooms, fridges, deep freezers)Have knowledge of products, suppliers, prices and current stock.Negotiate the best price for the best quality.New suppliers to be sourced researched and visited. Guests Delight Service: Ensure the smooth and efficient running of the dining room and boma during service times each dayUnderstanding personal guests needs through interactionBuilding relationships with new and repeat guests.Promote and instil an ethic of guests care and guests interactionBuild upon the existing guests experience to create new ideas and to ensure the product remains fresh and modern Beverage Control: Overseeing the running of the stock control divisionImplementing and maintaining a daily stock management & control system.Ensure adequate stock levels.Daily administrative functions, stock takes and reconciliation of salesAssisting with the purchasing for beverage stockReceiving of beverage ordered and checking of expiring datesStock issues to bars and departmentsStoreroom / cellar and fridge controlWeekly administration, invoices and GRVsMonthly stocktakes and submitting of the information within deadlinesMeet or exceed sales targets Management of the guest delight service teams: Inspire, stimulate and lead the teamDevelop your teams and individualsEnsure the right people are in the right positionsEnsure your team is guest focusedPromote and instil a passion for going the extra mileDevelop a learning culture within the teamRecognise great guest feedback and deal with negative guest feedback constructivelyStaff trainingManage performance.Manage the teams leave cycle and annual leave. Other: Assisting at Front of House during guests arrivals or departures or lodge site inspections Requirements: Grade 12Diploma in Hospitality or Lodge ManagementMinimum 3 5 years Hospitality / Food & Beverage experience in a 5* boutique operation or Big 5 reserve within a similar lodge environmentProfessional culinary experience an advantageMenu development experienceStock Control Experience in both food and beverageHospitality and Service training experience.Solid knowledge of health and hygiene in the kitchen.Extensive purchasing experience.Familiar with latest trends.Food Fundi that is passionate about food, people and serviceCode 8 Drivers License