F&B Manager

VACANCY: FOOD & BEVERAGE MANAGER

Lodge in Hluhluwe is seeking a dynamic, hands-on, and highly experienced Food & Beverage Manager to oversee our dining, bar, and boma operations. As a premium 4-star safari lodge and spa destination, we pride ourselves on delivering world-class culinary experiences that complement our luxury bush hospitality. The successful candidate will manage front-of-house service, kitchen coordination, stock control, and curate exceptional dining events for our global clientele.

This is a senior live-in position requiring a passionate leader with strong financial acumen.

Requirements & Qualifications

• Experience: Minimum 3–5 years of senior F&B management experience in a 4 or 5-star luxury game lodge environment.
• Qualifications: A formal hospitality, culinary arts, or food & beverage management degree/diploma is highly preferred.
• Financial Acumen: Proven competency in food costing, menu engineering, stock control, and strict budget maintenance.
• Leadership: Exceptional staff training capabilities, rota scheduling, and team management skills for diverse staff.
• Standards: Comprehensive knowledge of fine dining etiquette, South African wine pairings, and luxury safari catering (boma dinners, bush breakfasts).
• Health & Safety: Thorough knowledge of HACCP, occupational health and safety regulations, and kitchen hygiene standards.
• Compliance: Valid South African driver's license (PDP a plus), valid SA , and a completely clean criminal and credit record.
• Logistics: Fully prepared to work flexible hours, split shifts, weekends, and holidays within a live-in bush environment.

Responsibilities

• Daily Operations: Oversee the daily flow of the main dining room, bar, lounge area, spa catering, and specialized bush events.
• Guest Satisfaction: Maintain a highly visible floor presence, welcoming lodge guests, managing dietary requests, and swiftly resolving complaints.
• Financial Oversight: Manage monthly stock takes, minimize beverage wastage, analyze GP percentages, and control operating equipment breakage.
• Menu & Supplier
  
  Collaboration:
  
  Partner closely with the Head Chef to design seasonal, high-quality menus and source premium fresh ingredients.
• Staff Development: Conduct continuous on-the-job training for waiters, barmen, and hosting staff to uphold luxury service standards.
• Hygiene Compliance: Enforce meticulous cleanliness across all front-of-house dining zones, bar areas, and back-of-house storage facilities.