FOOD& BEVERAGE MANAGER - 5* Luxury Boutique Hotel - Stellenbosch

This luxury 5-star boutique hotel & spa set against the majestic Stellenbosch Mountains offers 52 individually styled rooms and suites, including Premier rooms, Garden suites, Mountain View suites, and Poolside rooms. With four food & beverage outlets the hotel also offers intimate wedding and function facilities, a luxury spa, multiple swimming pools, landscaped indigenous gardens and tranquil courtyards. Pro

Staff

Select are in search of a multi-talented FOOD & BEVERAGE MANAGER to oversee daily operations and to inspire a rejuvenated culture of excellence and 5-star service into this highly acclaimed luxury boutique hotel. A manager that drives international standards and goes beyond guests’ expectations. An individual with character, skills, talents, and a passion for creating memorable experiences, anticipating guest needs, supporting other departments, and consistently delivering hospitality at its best. As the Food & Beverage Manager, you bring a heightened level of expertise, a results-driven approach, and a genuine passion for elevating the dining experience to this dynamic F&B Team. REQUIREMENTS:°       Qualifications: Hotel Management / Business or Culinary Arts Degree / Diploma°       Experience: Previous 5* level background with at least 5 years senior F&B, Restaurant or Catering Management experience with a hands-on approach and lead-by-example work style°       Leadership: Ability to motivate diverse teams and manage high-pressure situations with excellent problem-solving capabilities°       Financial Acumen: Proficiency with POS systems and accounting software to track inventory and budgets.°       Communication: Strong verbal and written skills to coordinate with vendors, guests, and staff.°       Adaptability: Highly organised with ability to find creative solutions, offering advice and recommendations.°       Technical Skills: Highly knowledgeable with°       Commitment to exceptional guest service with a passion for the hospitality industry.°       Personal integrity: with the ability to work in an environment that demands excellence, time and energy. KEY RESPONSIBILITIES:

Operations: Manage day-to-day service across all outlets, room service, and event spaces to ensure smooth and efficient workflows.

Staff Management: Hire, train, schedule, and supervise front-of-house and back-of-house teams to maintain high performance and service standards.

Financial Control: Oversee budgets, manage profit and loss (P&L), monitor food and labour costs, and drive revenue growth.

Menu & Vendor Management: Collaborate with head chefs on menu design, pricing strategies, and seasonal promotions while negotiating with suppliers.

Quality & Safety: Ensure complete compliance with local health, hygiene, and safety regulations (such as OSHA guidelines) while addressing guest feedback.

Administrations: Reviewing food and beverage seasonal packages to confirm profitability and alignment with customer preferences and general office administration

Standards: Maintaining high standards of food service excellence, food quality and levels of sanitation

Human Resources: Oversee recruitment, staff scheduling and ongoing training to ensure smooth daily operations and consistent service

Guest Service: Facilitating superior guest experiences, including addressing customer complaints

Procurement & Inventory: Overseeing inventory and the condition of perishable goods, utensils, F&B equipment and cooking supplies