Our client is seeking an experienced and dynamic Food and Beverage Manager for their luxurious 5-star game lodge. The ideal candidate will oversee all aspects of food and beverage operations, ensuring an exceptional guest experience, from fine dining to curated wine pairings. This is a key leadership role, requiring both operational expertise and a passion for delivering world-class service in a unique, high-end hospitality setting.

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 lodge’s 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.