AA21479 - A busy 4* Lodge situated in Mpumalanga seeks a F&B Manager with the following qualifications: Grade 12 or equivalent. Tertiary Hospitality qualification an advantage in a culinary course or chef qualification. Tertiary qualification in Hotel Management. Computer Literate – Pastel / Micros / Opera property management system / Microsoft Office.Duties will include the following: General: Take responsibility for the Lodge operations when the General Manager is on leave or days off. All management administration of the Food and Beverage Department. All HR aspects of the Food and Beverage department. A commitment to a sense of urgency and immediacy; Able to communicate verbally – a good command of the English language; Demonstrate commitment to uncompromising standards of excellence; In all areas, for example, punctuality, self-discipline, uniform standards etc. to lead by example; Approach each guest in a confident and welcoming manner; Have the knowledge of the guests names in-house at any given time; Work as a team with all other departments in their endeavor to delight the guest; Demonstrate a willingness to “go the extra mile” to exceed guests expectations; Show respect for guests security and privacy at all times; Take personal responsibility for meeting guests dietary requirements. Take personal responsibility for avoiding and preventing complaints. Communicate effectively internally and with guests to ensure clear communication at all times; Ensure requests are followed through to the guests satisfaction; Listen attentively and record orders accurately; Represent the establishment in a positive manner at all times on and off duty; To complete all given tasks in a timely manner and to adhere to operational hours as needed; To keep our kitchen hygienic and clean at all times. To work with your check list and update it on a regular basis in order to cover all area before leaving your duty. To treat everybody as VIP (transfer company to be warmly greeted) Presentation of menu at meal times. Preparation and serving of meals during your shifts and ensure that they a to a 4 star standard. Plating and presentation of meals and buffets to be to the highest standard. Keep calm charming and collected what ever happen or been asked! Respect and follow your company rules and regulations. Operational Supervision: Operational Resources are optimized / Guest Expectations are exceeded in food and beverage departments and dining facilities / Effective interdepartmental communication. Operation of kitchen plan is adhered to, organized and controlled for optimum functioning; Supervise pre-shift / hand over meetings with other chefs ;(eg when night duty who is doing what). Guest expectations are exceeded in the provision of Service and dietary requirements. Operational Policies and Procedures are adhered to; Guests dietary requests are followed up and if necessary help to be actioned e.g. Add info to Maintenance Reports; Efficient communication within Service Areas and Accommodation and other departments. Monitor and maintain stock for food service. Environmental Management: Departmental Policies and Procedures / Environmental Guidelines. Maintain a recycling system; Team Participation: Management of relationship with fellow team members / Manner in which relationship with other departments is handled / Relationships with other departments / Relationship with members of management. Assisting team members when struggling to manage the situation; Willingness to assist in other Services departments; Provision of information to other departments which affects the guest experience. Ability to assist other departments within the establishment when required; Being aware of the need to foster long lasting relationships with both staff and guests; Flexibility and know how of all shifts / duties across all areas; Interdepartmental Integration: Guest Satisfaction / No Service Failures due to poor communication or understanding / Effective Interdepartmental Relationships and Co-operation • Effective interdepartmental communication and teamwork to ensure guests expectations are anticipated and exceeded; • Articulate requests from guests in such a way it is relevant and accurate; Report to: • General Manager Responsible for Whom: • Kitchen and restaurant and lodge operations standards.The candidate must have the following skills: KNOWLEDGE: Aspects of running a 30 Room 4 Star Hotel or Lodge Kitchen operations of a 4 star or higher standard. Costing of Menus and Bar. Treads within the Hotel and Lodge Industry for Food and Beverage. Food and Beverage Management. Running an operation in the absence of the General Manager. HR aspects of running a hospitality sector operation. Operational staffing Training of chefs and restaurant staff. Menu design and costing Health and Hygiene standards and controls within the Food and Beverage Departments. Stock takes and controls of food stores and operational equipment. Microsoft Office. Pastel. Micros POS Opera. EXPERIENCE: Previous work experience of at least 2 years in a HOD role or 2IC position within a hotel or lodge operation. Training of kitchen and restaurant staff. Stock take procedures Relationship management with suppliers. Stock rotation and hygiene implementations and daily duties. Reservation and front office administration. Stock requisition and control systems Management of the preparations of breakfast, lunches and dinners to a 4 star level or above. Bush functions and open fire cooking Menu costing and cost controls. Beverage Cost Control. Working in a lodge environment previously. Different Cultural dietary aspects ei, vegan, gluten intolerant, vegetarian, halaal, kosher etc. REQUIREMENTS: South African Citizen. Fluent in English (read & write). Physically fit, sober habits and in good health. Neat & Presentable with a friendly personality. Well groomed and good personal hygiene. Strong work ethic, ability to work unsupervised, work flexible hours and extended hours. Passionate about conservation in all aspects of wilderness areas Good interpersonal skills. Hospitality skills. Computer Literate in Microsoft outlook and office, word, excel, Opera, Pastel. Deliver the highest service and quality of meals to all guests meeting their varied dietary requirements. SKILLS & ABILITITIES: Service orientated Problem solving skills Good communication verbal and written skills with guests and inter departmental relations Good hospitality skills Management and training of a passionate team Work under pressure Bring new ideas to the operation Objective: deliver the highest standard of meals to guests during their stay at the Lodge. Meeting all special dietary requirements (halaal, kosher, vegan, vegetarian, allergies to food ingredients and items etc.) of the Lodge guests. Maintaining a clean and hygienic work ethic (clean as you go. Stock rotation of first in first out with fresh produce and dry goods. To exceed Guests expectations by delivering the highest standards of service and maintaining budget within your food costs.Benefits will include Accommodation & Meals on Duty.