Hospitality and Outdoor- New Vacancy- F&B Operations Manager
5* Luxury Wine Estate and Hotel- Stellenbosch, Western Cape
A well-known luxury wine estate situated in one of the most scenic parts of the Cape Winelands is looking for an incredible and experienced F&B Manager. (Preference will be given to candidates who live in the Cape Town/ Stellenbosch area.)
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, teamwork, 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
R apply below CTC neg D.O.E
Live out
Starting Date: ASAP
To Apply: apply below .za
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