Job Summary: The F&B Manager is responsible for overseeing all aspects of food and beverage operations at a 5 Star Lodge in Sabi Sands. This role requires a dynamic and experienced individual with a passion for culinary excellence and guest satisfaction. The F&B Manager will lead a team of kitchen and serving staff to deliver memorable dining experiences that reflect the lodge's commitment to luxury and quality.

Key Responsibilities:

1. Menu Planning and Development:
• Design seasonal menus that showcase locally sourced ingredients and cater to diverse guest preferences.
• Ensure menu offerings are innovative, visually appealing, and aligned with the lodge's culinary philosophy.
• Continuously update menus to incorporate guest feedback, culinary trends, and seasonal availability.
2. Food Quality Assurance:
• Maintain the highest standards of food quality, presentation, and taste across all dining outlets.
• Oversee the procurement of fresh and high-quality ingredients from reputable suppliers.
• Conduct regular inspections of kitchen facilities and practices to ensure compliance with health and safety regulations.
3. Staff Training and Development:
• Recruit, train, and supervise kitchen and serving staff to ensure a skilled and motivated team.
• Provide ongoing coaching and feedback to enhance performance and professional development.
• Foster a positive work culture that promotes teamwork, creativity, and excellence.
4. Budgeting and Cost Control:
• Develop and manage the F&B budget, including food costs, staffing expenses, and operating supplies.
• Implement cost-saving initiatives without compromising quality or guest satisfaction.
• Monitor financial performance and analyze variances to make data-driven decisions.
5. Guest Satisfaction:
• Anticipate and exceed guest expectations by delivering personalized service and memorable dining experiences.
• Solicit feedback from guests and respond promptly to any concerns or requests.
• Collaborate with other departments to ensure seamless coordination and guest satisfaction throughout their stay.
6. Special Events and Catering:
• Plan and execute special events, including bush dinners, wine tastings, and private celebrations.
• Coordinate with event planners, vendors, and internal teams to ensure successful execution.
• Customize menus and services to meet the unique needs of each event and client.
7. Wine and Beverage Program:
• Curate a diverse and high-quality wine and beverage selection that complements the culinary offerings.
• Provide training to staff on wine pairings, cocktail preparation, and beverage service standards.
• Ensure proper inventory management, stock rotation, and adherence to responsible alcohol service practices.
8. Environmental Sustainability:
• Champion environmentally sustainable practices within the F&B department, such as reducing food waste and minimizing plastic usage.
• Source locally grown and sustainable ingredients whenever possible to support eco-friendly initiatives.
• Collaborate with the lodge's sustainability team to implement green initiatives and achieve sustainability goals.