Food and Beverage Operations Manager

2 months ago

Stellenbosch Western Cape, South Africa HotelJobs.co.za Full time

**Hospitality and Outdoor
- New Vacancy
- F&B Operations Manager**

**5* Luxury Wine Estate and Hotel
- Stellenbosch, Western Cape**

**Requirements**:

- Degree/Diploma in hospitality operations or similar (Essential)
- At least 5 years Food and Beverage Operations Management experience at a similar 5* luxury establishment
- Computer literate
- Microsoft suite, POS systems, administration and stock control
- Can manage different outlets with different requirements etc hotel, restaurant, wine tasting
- Proven record of exceptional F&B service and protocols
- Knowledge of the highest level of F&B customer service in a luxury environment.
- Great culinary knowledge
- latest trends, wine pairings etc
- Sound knowledge of food and cooking methods.
- Excellent knowledge and understanding of stock procedures and control
- Wastage, variances, procurement etc.
- In depth knowledge of planning, budgeting and departmental administration.
- Excellent financial acumen (Costing, VAT, beverage Controls)
- Driven and professional individual
- Very flexible and adaptable
- understands hospitality work hours and is committed to be very hands on
- Guest Centric
- Guest relations skills and professional conduct essential
- Drivers licence and own transport essential

**Description**
- Experience in budgets and forecasting skills required (financial management and record-keeping essential)
- Guest focus philosophy
- Excellent communication skills (written and verbal), practicing honest communication.
- Team player with positive attitude, enthusiasm and emotional control.
- Leadership skills with passion for development and skills transfer.
- Maintain discipline in the department according to company standards, address deviations according to disciplinary company standards.
- Manage and drive service excellence
- Constantly looking for new opportunities or ideas to promote and innovate the brand
- To ensure that effective training programs for the staff are being conducted on a regular basis as outlined in the departmental training plan.
- Maintain responsibility for service, sales, expenses and profit goals as directed and as outlined in the beverage plans and budgets, whilst promoting the company goals of guest service and satisfaction, team work, reporting requirements and financial performance.
- Supervise service, manage service standards, and ensure that service staff are fully prepared for each guest service, including confidence in food/menu descriptions and wine pairing recommendations.

**Package on offer**
- Live out

**Starting Date**: ASAP

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