Food& Beverage Manager - 5* Luxury Boutique Hotel

This luxury 5-star boutique hotel & spa set against the majestic Stellenbosch Mountains offers 52 individually styled rooms and suites, including Premier rooms, Garden suites, Mountain View suites, and Poolside rooms. With four food & beverage outlets the hotel also offers intimate wedding and function facilities, a luxury spa, multiple swimming pools, landscaped indigenous gardens and tranquil courtyards.

Pro Staff Select  are in search of a multi‑talented FOOD & BEVERAGE MANAGER to oversee daily operations and to inspire a rejuvenated culture of excellence and 5-star service into this highly acclaimed luxury boutique hotel. A manager that drives international standards and goes beyond guests’ expectations. An individual with character, skills, talents, and a passion for creating memorable experiences, anticipating guest needs, supporting other departments, and consistently delivering hospitality at its best.

• Qualifications :
  Hotel Management / Business or Culinary Arts Degree / Diploma
• Experience :
  Previous 5
  * level background with at least 5 years senior F&B, Restaurant or Catering Management experience with a hands-on approach and lead-by-example work style
• Leadership:
  Ability to motivate diverse teams and manage high-pressure situations with excellent problem-solving capabilities
• Financial Acumen:
  Proficiency with POS systems and accounting software to track inventory and budgets.
• Communication:
  Strong verbal and written skills to coordinate with vendors, guests, and staff.
• Adaptability :
  Highly organised with ability to find creative solutions, offering advice and recommendations.
• Technical Skills :
  Highly knowledgeable with
• Commitment to exceptional guest service with a passion for the hospitality industry.
• Personal integrity : with the ability to work in an environment that demands excellence, time and energy.

• Operations:
  Manage day-to-day service across all outlets, room service, and event spaces to ensure smooth and efficient workflows.
• Staff Management:
  Hire, train, schedule, and supervise front-of-house and back-of-house teams to maintain high performance and service standards.
• Financial Control:
  Oversee budgets, manage profit and loss (P&L), monitor food and labour costs, and drive revenue growth.
• Menu & Vendor Management:
  Collaborate with head chefs on menu design, pricing strategies, and seasonal promotions while negotiating with suppliers.
• Quality & Safety:
  Ensure complete compliance with local health, hygiene, and safety regulations (such as OSHA guidelines) while addressing guest feedback.
• Administrations :
  Reviewing food and beverage seasonal packages to confirm profitability and alignment with customer preferences and general office administration
• Standards :
  Maintaining high standards of food service excellence, food quality and levels of sanitation
• Human Resources :
  Oversee recruitment, staff scheduling and ongoing training to ensure smooth daily operations and consistent service
• Guest Service :
  Facilitating superior guest experiences, including addressing customer complaints
• Procurement & Inventory :
  Overseeing inventory and the condition of perishable goods, utensils, F&B equipment and cooking supplies