An exciting opportunity exists for a passionate and experienced Food & Beverage Manager to join a prestigious 5 star safari lodge in Limpopo. This role calls for a dynamic and inspiring hospitality professional who can train and lead a team effectively, ensuring that service delivery consistently meets world‑class standards while maintaining a warm, guest‑focused atmosphere. The ideal candidate will stay current on trends in food, beverages, and guest experiences, bringing fresh ideas that elevate the property’s culinary and service offering. They will have the knowledge, creativity, and energy to take the department to the next level, continuously innovating to ensure that every guest interaction feels thoughtful, refined, and memorable. Responsibilities Work closely with the Lodge Manager and Head Chef on new dishes and menus in line with the property’s food philosophy. Ensure all meals are checked, and preparation lists and recipes are followed. Control the usage of food supplies and continually produce creative, world‑class cuisine. Handle 4‑day menu sets, special diet requirements, and left‑over food management. Inspire the chefs’ brigade, pre‑order for special events and holidays, and maintain food cost per guest. Maintain the food cost system and adjust stock sheets according to seasonal prices. Conduct stock take, manage budgets, weekly invoices and per‑guest food portion control. Maintain the dining room and boma service, build relationships with guests, and promote guest care. Oversee the stock control division, implement daily stock management, and ensure adequate stock levels. Assist with beverage purchasing, receipt, and stock control. Support front‑of‑house during guest arrivals or departures. Manage staff leave cycles, training, performance, and welfare. Qualifications Clear criminal record required; all staff undergo standard fingerprinting. Excellent employment track record; references will be checked. Valid driver’s licence and own vehicle required. Excellent English communication, computer, and literacy skills. Diploma in hospitality or lodge management. Minimum 3–5 years of F&B experience in a 5 star boutique operation or big‑5 reserve lodge. Menu development experience. Stock control experience in food and beverage. Hospitality and service training experience. Solid knowledge of health and hygiene in the kitchen. Extensive purchasing experience. Familiar with latest trends. Professional culinary experience is an advantage. Strong leadership, mentoring, and management skills. Benefits Approx. R25,000 – R35,000 per month (salary negotiated). On‑site accommodation. Group pension fund with 50/50 contribution. Staff bed nights, uniform, and laundry provided. Meals provided while on duty. Work cycle: 21 days on, 7 days off, plus 15 annual leave days. Employment open to South African citizens only. #J-18808-Ljbffr