Job Overview Luxury 5* Lodge in Pilanesberg is looking for a Food & Beverage Manager to ensure the efficient and profitable running of the Restaurant and Bar Outlets by careful planning, controlling and coordinating all relevant facets of the Restaurant and Bar outlets. Responsibilities Ensure correct handling procedures to minimize china and glassware breakage and food waste. Maintain responsibility for sales, expenses and profit goals as outlined in the food & beverage department operating plans/budgets, while promoting the company goals of customer service and satisfaction, teamwork, reporting requirements and financial performance. Assist in planning and implementing procedures for special events and banquet functions. Implement a sales plan of action including in‑house sales calls, booking appointments, outside sales efforts, guided site inspections and researching sales leads as necessary. Provide daily, weekly and monthly reports and other reports required. Ensure that all guests receive consistent services and products. Ensure employees in the department receive healthy and safe working conditions. Implement job descriptions for the staff in the department. Ensure attendance registers are correct for the department and signed off before submission to Human Resources. Conduct regular appraisals of subordinates with emphasis on skills, development and correcting poor performance using standard evaluation forms. Ensure ongoing training within the department that is constructive and aimed at improving levels of service. Act as a chairman when required as part of development. Complete the Operations Manual for Restaurant and Bars. Report any misconduct and irregularities to Management. Apply fair disciplinary procedures when required. Adhere to all Company policies and procedures. Work shifts, including weekends, holidays and flexible day/night shifts, in a fast‑paced environment and maintain the environment. Requirements Grade 12. A diploma or degree in Hospitality Management, Culinary Arts, or a related field is highly advantageous. Minimum 3–5 years in a similar role within a 5* lodge or hotel environment. Proven ability to manage budgets, control food/labour costs and maximize revenue. Proficiency in restaurant management software (e.g., POS systems), inventory systems and Microsoft Office. In‑depth knowledge of health, safety and sanitation regulations (e.g., HACCP). Strong leadership, communication, problem‑solving and organizational skills. Willingness to work weekends, holidays and flexible shifts (day/night). #J-18808-Ljbffr