Food & Beverage Manager / Chef Bapsfontein, Gauteng Market Related Salary Permanent

Our client is looking for a Food & Beverage Manager / Chef in Bapsfontein, Gauteng

Our Restaurant that will be a BRANDED name, will not just service shooters during the week, weekends and events, but to capitalize on the F and B we will use food to bring in feet via enrichment programs, and speakers, for example, whiskey tastings and wine tasting, hosting a wine festival, Art classes for house wives, flower arrangements, for the ladies, wedding, birthdays, hen and bachelor parties, conferencing and venue hire,

• We Need to create catalytic events around food and Bev, some others will be team build events, corporate events, thinking out the box a days, from training and shooting with him to a fine dinner in the evening.

• The restaurant needs to be a stand-alone revenue source; it should create a following as a destination alfresco dinning venue, for breakfast and brunch or lunch, and evening dinners going forward.

• Signature dishes that the Restaurant become renown for and a must go too, (best venison pies in Africa, largest family and group pizza,) Best smorsboard with wine spritzers,

• Word of mouth promotions are the winners here.

• We are different to current SA clubs, and UK clubs, we have to be able to offer more, but good wholesome value for money food,

• Vegetarian and, Banting requirements, yet the steak done to perfection, fresh veg and salads, fresh bread cooked same day, gourmet toasted sandwich, a fish option and even a vegan option.

• Yet we need to balance to keeping the menu simple yet manageable and with the correct margins.

• THIS IS A START up business that will stand on its own, margins, inventory and shrinkage (wastage) will be key to manage, the HUGE differential here is…………

• Restaurants can plan on table turns and seating, can order perishables and non-perishables based on an established trend,

• We will be starting from scratch, yet this with its catalysts will be the single largest revenue contributor.

• All activities need to come through the front gates YES a given, but we need to develop a strategy and execute around the other catalysts to generate food and Bev sales and also the RESTERANT as a IN PLACE to go to for the evening,

• WE DONT JUST WANT TO OFFER FOOD, WE WANT TO OWN IT and create a reputation of the place to be for signature dishes and atmosphere, with the versatility to be able to cater for various functions and premium events.

Our kitchen equipment as recommended by Catervent and John cater for the versatility and ability to offer pre preparation, and to be able to get food out fast and offer quality and versatility. It has not just been specified for today but also for the growth in plates that will be served and have the ability to service the various events.

Please send CV’s to