Description:
The F&B Manager is responsible for overseeing all aspects of food and beverage operations at our prestigious 5-star game lodge. This role requires a dynamic and experienced individual with a passion for culinary excellence and guest satisfaction. The F&B Manager will lead a team of kitchen and serving staff to deliver memorable dining experiences that reflect the lodge's commitment to luxury and quality.- Menu Planning and Development:
- Design seasonal menus that showcase locally sourced ingredients and cater to diverse guest preferences.
- Ensure menu offerings are innovative, visually appealing, and aligned with the lodge's culinary philosophy.
- Continuously update menus to incorporate guest feedback, culinary trends, and seasonal availability.
- Maintain the highest standards of food quality, presentation, and taste across all dining outlets.
- Oversee the procurement of fresh and high-quality ingredients from reputable suppliers.
- Conduct regular inspections of kitchen facilities and practices to ensure compliance with health and safety regulations.
- Recruit, train, and supervise kitchen and serving staff to ensure a skilled and motivated team.
- Provide ongoing coaching and feedback to enhance performance and professional development.
- Foster a positive work culture that promotes teamwork, creativity, and excellence.
- Develop and manage the F&B budget, including food costs, staffing expenses, and operating supplies.
- Implement cost-saving initiatives without compromising quality or guest satisfaction.
- Monitor financial performance and analyze variances to make data-driven decisions.
- Anticipate and exceed guest expectations by delivering personalized service and memorable dining experiences.
- Solicit feedback from guests and respond promptly to any concerns or requests.
- Collaborate with other departments to ensure seamless coordination and guest satisfaction throughout their stay.
- Plan and execute special events, including bush dinners, wine tastings, and private celebrations.
- Coordinate with event planners, vendors, and internal teams to ensure successful execution.
- Customize menus and services to meet the unique needs of each event and client.
- Curate a diverse and high-quality wine and beverage selection that complements the culinary offerings.
- Provide training to staff on wine pairings, cocktail preparation, and beverage service standards.
- Ensure proper inventory management, stock rotation, and adherence to responsible alcohol service practices.
- Champion environmentally sustainable practices within the F&B department, such as reducing food waste and minimizing plastic usage.
- Source locally grown and sustainable ingredients whenever possible to support eco-friendly initiatives.
- Collaborate with the lodge's sustainability team to implement green initiatives and achieve sustainability goals.
- Bachelor's degree or diploma in Hospitality Management, Culinary Arts, or related field.
- Proven experience in a similar role within the hospitality industry, preferably in a luxury lodge or resort setting.
- Strong leadership abilities with the ability to inspire and motivate a diverse team.
- Excellent communication and interpersonal skills, with a customer-centric approach.
- Proficiency in menu planning, food costing, and budget management.
- Knowledge of health and safety regulations, food hygiene standards, and best practices.
- Creativity and innovation in menu development and event planning.
- Ability to thrive in a fast-paced and dynamic environment, with a passion for delivering exceptional guest experiences.
Requirements:
- Design seasonal menus that showcase locally sourced ingredients and cater to diverse guest preferences.
- Ensure menu offerings are innovative, visually appealing, and aligned with the lodge's culinary philosophy.
- Continuously update menus to incorporate guest feedback, culinary trends, and seasonal availability.
- Maintain the highest standards of food quality, presentation, and taste across all dining outlets.
- Oversee the procurement of fresh and high-quality ingredients from reputable suppliers.
- Conduct regular inspections of kitchen facilities and practices to ensure compliance with health and safety regulations.
- Recruit, train, and supervise kitchen and serving staff to ensure a skilled and motivated team.
- Provide ongoing coaching and feedback to enhance performance and professional development.
- Foster a positive work culture that promotes teamwork, creativity, and excellence.
- Develop and manage the F&B budget, including food costs, staffing expenses, and operating supplies.
- Implement cost-saving initiatives without compromising quality or guest satisfaction.
- Monitor financial performance and analyze variances to make data-driven decisions.
- Anticipate and exceed guest expectations by delivering personalized service and memorable dining experiences.
- Solicit feedback from guests and respond promptly to any concerns or requests.
- Collaborate with other departments to ensure seamless coordination and guest satisfaction throughout their stay.
- Plan and execute special events, including bush dinners, wine tastings, and private celebrations.
- Coordinate with event planners, vendors, and internal teams to ensure successful execution.
- Customize menus and services to meet the unique needs of each event and client.
- Curate a diverse and high-quality wine and beverage selection that complements the culinary offerings.
- Provide training to staff on wine pairings, cocktail preparation, and beverage service standards.
- Ensure proper inventory management, stock rotation, and adherence to responsible alcohol service practices.
- Champion environmentally sustainable practices within the F&B department, such as reducing food waste and minimizing plastic usage.
- Source locally grown and sustainable ingredients whenever possible to support eco-friendly initiatives.
- Collaborate with the lodge's sustainability team to implement green initiatives and achieve sustainability goals.
- Bachelor's degree or diploma in Hospitality Management, Culinary Arts, or related field.
- Proven experience in a similar role within the hospitality industry, preferably in a luxury lodge or resort setting.
- Strong leadership abilities with the ability to inspire and motivate a diverse team.
- Excellent communication and interpersonal skills, with a customer-centric approach.
- Proficiency in menu planning, food costing, and budget management.
- Knowledge of health and safety regulations, food hygiene standards, and best practices.
- Creativity and innovation in menu development and event planning.
- Ability to thrive in a fast-paced and dynamic environment, with a passion for delivering exceptional guest experiences.
07 May 2024;
from:
careers24.com