Group Food & Beverage Manager

A vacancy for a Group Food & Beverage Manager exists, with responsibility at all of the company affiliated lodges and camps. The job entails:

• Continuously analyse and identify F&B needs in each of the company’s lodges and camps, to make recommendations and implement these within the financial and other constraints present
• Determine and maintain quality standards for F&B kitchens, stores, food, beverage and service
• Fulfill guest F&B expectations, constantly improving in all aspects of F&B
• Recognise, research, implement new and fresh food and beverage menu and service offerings
• Menu research, planning, design and implementation of new ideas and menu cycles and continuously improving on them. Associated chef training and the refreshing thereof
• Identify the need for and planning and carrying out general food & beverage food and service training both from a company needs and an individual employee needs basis, including the monitoring and reporting thereof
• Identify and manage vendors for the supply of F&B stock, operating and other equipment
• Monitor that all camps and lodges achieve the budgeted F&B cost targets and to take corrective action where required
• Kitchen design and work flow planning

To be considered for the post, candidates must comply with minimum criteria and demonstrate the following proven skills:

• A recognised professional chef qualification
• A proven track record of at least 15 years chef experience, since the position requires strong chef skills and the ability to impart that to others, only those with proven chef skills and background will be considered
• A minimum of 8 years of the experience at a senior chef level i.e., Executive Chef role
• An institutional or vocational training qualification or a proven track record of conducting on the job training
• A proven track record of mentoring and developing F&B staff
• A strong understanding of F&B costing, cost controls and budgeting
• Experience of procurement and strong negotiating skills
• Awareness of the latest national, regional and international F&B trends and an understating of how that applies to the safari industry
• Experience of operating in safari lodges, camps and remote locations is essential