F&b Manager

Employment Type: Full-time | Live-in | On-site Salary: R25 000 per month (DOE) + benefits

About Mont Eco

Mont Eco is a 5-star lodge in a Big Five reserve, two-and-a-half hours from Cape Town. Seven luxury suites host just 14 guests, ensuring a high staff-to-guest ratio. Conservation guides every decision, from solar power to farm-to-table sourcing. You will protect these standards and elevate every dining moment—from sunrise coffee in the veld to five-course wine pairings under the stars.

Purpose

Own the full F&B cycle—menu design, boutique wine-cellar curation, stock control, systems, and people—so every meal meets 5-star standards, supports our conservation mandate, and stays cost-smart.

Key Responsibilities

Culinary Leadership - Lead, mentor, and schedule kitchen, bar, and service teams. - Create seasonal lunch and dinner menus that showcase local produce. - Maintain plating, portion, and timing standards.

Wine Cellar Management - Curate a premium mix of local and international wines, including rare labels. - Track cellar inventory, control temperatures, and rotate stock. - Host tastings, pairings, and vineyard-partner events for guests.

Service & Guest Experience - Align meal times with game-drive schedules. - Adapt menus for allergies, cultural preferences, and private events. - Coach staff on wine and cocktail pairing to elevate each service.

Bush Dinners & Outdoor Dining - Design and execute memorable bush dinners and pop-up veld picnics. - Coordinate logistics, ambience, and safety in remote settings.

Inventory & Procurement - Track all F&B stock to prevent shortages and waste. - Negotiate with suppliers for quality and price. - Enforce first-in-first-out rotation and disciplined storage.

Systems & Compliance - Write and maintain standard operating procedures. - Lead month-end stock-takes and submit clear cost reports.

Team Development - Train staff in service technique, wine knowledge, and food safety. - Foster a culture of respect, efficiency, and accountability.

Minimum Requirements
- Diploma or degree in Hospitality Management, Culinary Arts, or related field - 3 + years senior F&B leadership in a luxury lodge or boutique hotel - Proven skills in wine-cellar management, menu creation, and cost control - Strong working knowledge of POS and stock software - Valid driver’s licence - Fluent English; Afrikaans or another South African language an advantage

Key Competencies

Wine expertise - Leadership - Cost control - Attention to detail - Guest-centric mindset - High hygiene standards

**Benefits**:

- Single-occupancy accommodation with private amenities - Meals while on duty - Uniforms and laundry - 3-week on / 1-week off rotation (seasonal flexibility)

To Apply

Pay: R25 000,00 per month

**Education**:

- Diploma (required)

**Experience**:

- Senior F&B Manager: 3 years (required)
- Wine Cellar Management: 1 year (preferred)

**Language**:

- English (required)

Work Location: In person

Application Deadline: 2025/07/14