Luxury Game Lodge close to Hoedspruit is looking for a Food & Beverage Manager. The suitable candidate will have a background as a Chef. Responsibilities Kitchen & Menu Development Prepare and maintain Pan-African cuisine standards. Collaborate with the Lodge Manager and Head Chef to develop new dishes and menus in line with the lodge’s food philosophy. Ensure all meals follow approved preparation lists and recipes. Control the usage of food supplies. Consistently produce creative, world‑class cuisine. Set a four‑day menu according to the food styling guide and recipes. Accommodate special dietary requirements for tailored guest experiences. Manage leftover food and staff food preparation. Inspire the chef brigade to higher levels of creativity. Pre‑order for special events and holidays. Food Stock Control Maintain monthly food cost per guest within budget allocations. Adjust stock sheets according to seasonal price variations. Conduct monthly stock takes of all food. Control budget lines and submit weekly invoices with correct allocation codes. Issue appropriate food portions based on guest count at the start of each day. Ensure stores are cleaned and controlled. Assist the Head Chef with daily and weekly food orders for storerooms, fridges, and deep freezers. Know products, suppliers, prices, and current stock levels. Negotiate best prices for quality goods. Source, research, and visit new suppliers. Guests Delight Service Ensure smooth and efficient running of the dining room and boma during service times each day. Understand personal guest needs through interaction. Build relationships with new and repeat guests. Promote an ethic of guest care and interaction. Create new ideas to keep the experience fresh and modern. Beverage Control Oversee stock control division and implement daily stock management and control system. Maintain adequate stock levels and perform daily administrative functions, stock takes, and reconciliation of sales. Assist with beverage purchasing and receiving orders, checking expiry dates. Issue stock to bars and departments; control storeroom, cellar, and fridge. Handle weekly administration, invoices, and GRVs. Execute monthly stock takes and submit information within deadlines. Meet or exceed sales targets. Management of Guest Delight Service Teams Inspire, stimulate, and lead the team. Develop team members and individuals. Ensure the right people occupy the right positions. Maintain a guest‑focused team culture. Encourage a passion for exceeding expectations. Create a learning culture within the team. Recognise positive guest feedback and constructively address negative feedback. Provide staff training and performance management. Manage the team’s leave cycle and annual leave. Other Responsibilities Assist front‑of‑house during guest arrivals or departures or lodge site inspections. Requirements Grade 12 education. Diploma in Hospitality or Lodge Management. Minimum 3–5 years experience in a 5* boutique operation or Big5 reserve within a similar lodge environment. Professional culinary experience is an advantage. Menu development experience. Stock control experience in both food and beverage. Hospitality and service training experience. Solid knowledge of health and hygiene in the kitchen. Extensive purchasing experience. Familiarity with latest trends. Food Fundi passionate about food, people, and service. Code8 Driver’s License. #J-18808-Ljbffr