About the Role

This role is suited to an experienced hospitality leader with strong operational, financial, and people management skills who thrives in a fast-paced environment. The duties include, but are not limited to:

Oversee the daily operations of the restaurant, bar, kitchen, halfway house, and function venues.

Lead and support the Bar Manager, Kitchen Manager, and Head Chef.

Ensure exceptional service delivery and guest satisfaction.

Manage golf days, conferences, functions, and special events.

Oversee stock ordering, stock takes, and POS procedures.

Recruit, train, mentor, and manage Food & Beverage staff.

Manage staff rosters, performance, attendance, and disciplinary processes.

Ensure compliance with food safety, health, hygiene, and safety regulations.

Collaborate with the Events team on menus, beverage packages, and event planning.

Develop seasonal menus and implement initiatives to improve operational efficiency and revenue.

Requirements

Matric Certificate.

Diploma or higher qualification in Hospitality Management or a related field.

Minimum 8 - 10 years' experience in Food & Beverage operations.

Previous management and team leadership experience.

Strong financial acumen with experience in budgeting, cost control, and stock management.

Excellent leadership, communication, and customer service skills.