Duty Manager/F&B Manager

• F&B Operations: Supervise daily breakfast, lunch, and dinner services at  Restaurant, ensuring flawless table set -ups and dynamic guest interaction.
  
• Duty Management: Act as the main point of contact for guests during shifts, overseeing check -ins/check -outs, managing general requests, and resolving queries swiftly.
  
• Inventory & Cost Control: Handle strict beverage and food stock controls, routine stock takes, ordering, and receiving protocols to maintain precise par levels.
  
• Staff Leadership: Manage, mentor, and continually train the service waiters, bar staff, and clearing brigades to uphold our luxury service standards.
  
• Financial Administration: Oversee the restaurant point -of -sale (POS) cash -ups, accurate billing, and month -end report updates for senior management.
  

Requirements

• Experience: 2–3 years of Food & Beverage supervisory or Restaurant/Duty Management experience, ideally within a 4 - or 5 -star hotel, resort, or boutique safari environment.
  
• Qualifications: A Hospitality Management or F&B Certificate/Diploma is highly advantageous.
  
• Skills: Strong stock control acumen, professional hosting skills, and a solid understanding of fine South African wine pairings.
  
• Attributes: Gracious personality, highly presentable grooming habits, and a hands -on approach to leadership in a bush environment.
  
• Languages: Fluency in English and Afrikaans is required to effectively communicate with local and international clientele.
  
• Logistics: Valid South African Driver’s License is essential. This is a live -in position tailored for a single placement.
  

Benefits

• On -site  live -in accommodation.
  
• Meals provided while on duty.
  
• Uniform allowance.
  
• Rotational work cycle (to be confirmed at interview phase).