F&B Manager required for game lodge in Mpumalanga QUALIFICATIONS:Grade 12 or equivalentTertiary Hospitality qualification an advantage in a culinary course or chef qualificationTertiary qualification in Hotel ManagementComputer Literate – Pastel / Micros / Opera property management system / Microsoft Office KNOWLEDGE:Aspects of running a Hotel or LodgeKitchen operations of a 4 star or higher standardCosting of Menus and BarTreads within the Hotel and Lodge Industry for Food and BeverageFood and Beverage ManagementRunning an operation in the absence of the General ManagerHR aspects of running a hospitality sector operationOperational staffingTraining of chefs and restaurant staffMenu design and costingHealth and Hygiene standards and controls within the Food and Beverage DepartmentsStock takes and controls of food stores and operational equipmentMicrosoft OfficePastelMicros POSOpera EXPERIENCE:Previous work experience of at least 2 years in a HOD role or 2IC position within a hotel or lodge operationTraining of kitchen and restaurant staffStock take proceduresRelationship management with suppliersStock rotation and hygiene implementations and daily dutiesReservation and front office administrationStock requisition and control systemsManagement of the preparations of breakfast, lunches and dinners to a 4 star level or aboveBush functions and open fire cookingMenu costing and cost controlsBeverage Cost ControlWorking in a lodge environment previouslyDifferent Cultural dietary aspects i.e., vegan, gluten intolerant, vegetarian, halaal, kosher etc. REQUIREMENTS:South African CitizenFluent in English (read & write)Physically fit, sober habits and in good healthNeat & Presentable with a friendly personalityWell groomed and good personal hygieneStrong work ethic, ability to work unsupervised, work flexible hours and extended hours.Passionate about conservation in all aspects of wilderness areasGood interpersonal skillsHospitality skillsComputer Literate in Microsoft outlook and office, word, excel, Opera, PastelDeliver the highest service and quality of meals to all guests meeting their varied dietary requirements SKILLS& ABILITITIES:Service orientatedProblem solving skillsGood communication verbal and written skills with guests and inter departmental relationsGood hospitality skillsManagement and training of a passionate teamWork under pressureBring 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 (lean as you go. Stock rotation of fist in fist out with fresh produce and dry good. To exceed Guests expectations by delivering the highest standards of service and maintaining budget within your food costs.Key Responsibility’s:General:Take responsibility for the Lodge operations when the General Manager is on leave or days offAll management administration of the Food and Beverage DepartmentAll HR aspects of the Food and Beverage departmentA 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 endeavour 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 requirementsTake personal responsibility for avoiding and preventing complaintsCommunicate 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 timesPreparation and serving of meals during your shifts and ensure that they a to a 4 star standardPlating and presentation of meals and buffets to be to the highest standardKeep 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 ;(e.g. when night duty who is doing what)Guest expectations are exceeded in the provision of Service and dietary requirementsOperational Policies and Procedures are adhered to;Guests dietary requests are followed up and if necessary help to be auctioned e.g. Add info to Maintenance Reports;Efficient communication within Service Areas and Accommodation and other departmentsMonitor and maintain stock for food service Environmental Management: Departmental Policies and Procedures / Environmental GuidelinesMaintain 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 managementAssisting 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 experienceAbility 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 knowhow 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-operationEffective 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