Food & Beverage Manager

Food and Beverage Manager / Culinary Manager

Key Responsibilities

Kitchen Operations and Pan-African Cuisine

• Work closely with the Lodge Manager and Head Chef on the development of new dishes and menus.

• Ensure menus are aligned with the lodge’s food philosophy, styling guide, and recipe standards.

• Maintain high standards in food preparation, presentation, and consistency.

• Ensure all meals are checked before service.

• Ensure preparation lists and recipes are followed correctly.

• Control the usage of food supplies and minimise wastage.

• Continually strive to produce creative, world-class cuisine.

• Maintain the 4-day menu cycle according to the Food Styling Guide and recipes.

• Stay updated with current food trends and lodge cuisine standards.

• Be aware of special dietary requirements and tailor guest food experiences accordingly.

• Manage leftover food daily and ensure leftovers are discussed, processed, and used appropriately.

• Oversee staff food preparation and management.

• Inspire the chef brigade to reach new levels of creativity.

• Arrange pre-orders for special events, holidays, and special guest requirements.

• Be hands-on in the kitchen by checking, tasting, training, styling, and maintaining standards.

Food Stock Control and Cost Management

• Maintain food cost per guest in line with monthly budget allocations and occupancy levels.

• Maintain the food cost system and update stock sheets according to seasonal price variations.

• Conduct monthly food stocktakes on the last day of each month.

• Control budget lines and submit weekly invoices with the correct budget allocation codes.

• Issue the correct amount of food according to guest count and portion control requirements.

• Ensure storerooms, fridges, and deep freezers are controlled, clean, and well organised.

• Assist the Head Chef with daily and weekly food orders.

• Maintain correct par levels and avoid over-ordering.

• Maintain knowledge of products, suppliers, pricing, and current stock levels.

• Negotiate the best price for the best quality.

• Source, research, and visit new suppliers when required.

Guest Delight and Service

• Ensure the smooth and efficient running of the dining room and boma during all service periods.

• Oversee service for early morning tea, breakfast, lunch, high tea, dinner, and special dining experiences.

• Ensure guests receive a warm, professional, and memorable food and beverage experience.

• Assist with hosting guests during meal periods and special events.

• Support guest delight initiatives through creative dining experiences.

• Ensure service standards are maintained across all guest-facing areas.

• Address guest feedback professionally and ensure solutions are implemented.

Leadership

• Lead, mentor, and support the kitchen and food service teams.

• Listen to, inspire, and empower the team to perform according to company standards.

• Make team members feel valued and motivated.

• Develop a strong learning culture within the department.

• Apply strong management and problem-solving skills.

• Be honest, transparent, open, fair, and respectful.

• Shift the team culture from blame-focused to solution-focused.

• Be consistent, empathetic, and considerate.

• Support the growth and development of the Southern Camp brand.

People and Human Resources

• Manage staff leave cycles and training files.

• Maintain staff leave records on the ESS system.

• Identify training needs and ensure weaknesses are addressed through training sessions.

• Manage staff performance, discipline, welfare, and morale.

• Show appreciation for work well done.

• Ensure good staff hygiene, grooming, and appearance standards.

Personality Requirements

• Excellent communication and interpersonal skills.

• Positive attitude, self-motivated, and confident.

• Good sense of humour.

• Sense of adventure and fun.

• Passionate about food, people, service, and hospitality.

Specific Job Skills

• Energetic and proactive.

• Strong understanding of the importance of providing a world-class guest experience.

• Ability to share information, teach, and inspire others.

• Strong people skills.

• Ability to work under pressure and meet tight deadlines.

• Experience working with diverse teams.

• Diligent and self-motivated.

• Strong lateral thinking ability.

• High attention to detail.

• Competent financial and IT skills.

• Ability to think outside the box.

• Strong planning and organisational skills.

• Appreciation of different cultures.

• Ability to introduce new ideas that enhance the product and brand.

• Ability to develop a learning culture within the team.

Computer Skills

• Computer literate.

• Strong IT skills.

• Able to work with stock, reporting, and administrative systems.

Literacy and Numeracy

• Fluent in English, including speaking, reading, and writing.

• Excellent literacy skills, including writing emails and using online systems.

• Good numerical ability for stock control, budgeting, and cost management.

Team Player Ability

• Flexible and adaptable.

• Strong time-management skills.

• Demonstrates strong team member qualities.

• Willing to support other departments when required.

Qualifications and Experience Required

• Diploma in Hospitality or Lodge Management.

• Minimum 3–5 years’ Hospitality / Food and Beverage experience in a 5-star boutique operation, Big 5 reserve, or similar lodge environment.

• Professional culinary experience will be advantageous.

• Menu development experience.

• Stock control experience in both food and beverage.

• Hospitality and service training experience.

• Solid knowledge of kitchen health and hygiene standards.

• Extensive purchasing experience.

• Familiarity with the latest food and hospitality trends.

• A passionate “food fundi” with a love for food, people, and service.

• Code 8 driver’s licence.

Salary and Package Details

• Monthly package negotiable, depending on experience and qualifications.

• Live-in position with a 2-bedroom house.

• Meals provided while on duty.

• Pension fund.

• Staff bed nights.

• Work cycle: 21 days on / 7 days off.

• Annual leave: 15 days.