Key Responsibilities: Manage daily operations of the food and beverage outlets, including restaurant, bars, room service, and special events.
Develop and maintain a world-class food and beverage menu that aligns with the lodge's high standards and guest expectations.
Ensure exceptional guest service by training, guiding, and motivating the F&B team, ensuring consistent attention to detail and personalized experiences.
Oversee wine program and beverage selection, curating a wine list that complements the lodges dining offerings and meets the tastes of a discerning clientele.
Budgeting and financial management, including cost control, inventory, and forecasting to ensure profitability and efficiency.
Coordinate special events, private dining experiences, and bush banquets, ensuring seamless execution.
Collaborate with the executive chef to develop seasonal menu offerings and accommodate dietary restrictions or special requests.
Maintain high standards of cleanliness and safety in all food and beverage areas, adhering to health and safety regulations.
Requirements: Previous experience as a Food and Beverage Manager in a luxury or 5-star hospitality setting (preferably within remote or nature-based lodges).
Strong wine knowledge, including experience with wine pairing, cellar management, and the ability to educate both staff and guests.
Exceptional leadership skills, with the ability to manage and inspire a diverse team in a high-pressure environment.
Excellent communication and interpersonal skills, with a customer-centric approach to service.
Solid understanding of F&B financials, including inventory control, cost management, and staff scheduling.
Hands-on approach to daily operations, with an eye for detail and a passion for hospitality.
Flexibility and adaptability, especially in remote or outdoor settings.
Knowledge of South African cuisine or other African culinary traditions is a plus.