APPOINTMENT REQUIREMENTS

• Tertiary qualification in Hospitality & Tourism / Food Services
• Min 5 – 8 years F & B experience gained in a luxury 5* hospitality environment
• Fully computer literate on MS Office packages (Excel advanced), Pastel and GAAP
• Strong functions & events background
• Drivers License and own reliable transport essential
• Work Schedule – 11 days on / 3 days off

KPA’S

•Responsible for overall F&B stock controls, systems and procedures, including placing of stock orders for F&B dept, operations, spa, weddings, functions & conferences.
•Finalise menus, beverage and wine lists in conjunction with head chef, central procurement and CFO
•Responsible for all guest supplies and cleaning orders for all cost centres on the reserve
•Responsible for drawing up financial reports on F&B, housekeeping, cleaning, guest supplies, spa and operational stock and compare to set budgets
•Responsible for the F&B dept and its assets
•Ensure regular, consistent and correct deliveries to respective lodges on time
•Co-ordinate staff training on hygiene and cleaning chemicals
•Monitor FIFO & stock holding and reduce wastage
•Manage supplier relationships as to ensure consistency and quality of ingredients.
•Source best produce as locally as possible and at best prices from trusted suppliers
•Monitor guest feedback and take corrective action
•Provide direction and guidance to lodge F&B teams
•Spend time on the floor at lodges and lead by example
•Schedule training requirements in accordance with the F&B standards across all F&B guest facing areas, i.e. food service, wine service, coffee service, F&B product knowledge.
•Assist the sales and marketing manager to develop food and beverage offerings for larger groups.

CLOSING DATE FOR APPLICATIONS – 30 APRIL 2019

Competitive market-related salary on offer, including accommodation (excluding meals)

To apply, please email CV’s via website stating your current gross ctc monthly salary + notice period