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To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash checks.
To ensure that restaurants and cloakrooms are clean and well maintained, that table appointments, including flower arrangements are impeccable.
To ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
To ensure that bars and cloakrooms are clean and stocked with the stipulated requirements.
To ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.
To ensure that room service orders are executed promptly and that they comply with the required standards.
To ensure that room service staff are correctly and smartly dressed and serve their customers in a professional and friendly manner.
To ensure the efficient running of the banqueting department and that all banqueting rooms, including cloakrooms, are clean and tidy.
To act as Duty Manager as required.
To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
To ensure that company and statutory hygiene standards are maintained in all areas.
To attend timeously to customer complaints.
To take the necessary steps in the event of theft, burglary or fire.
To ensure that reports and administration requirements are timeously submitted.
To ensure that the Back of the House Department operates effectively and efficiently.
To hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is effected.
To ensure that fair discipline is effected.
To ensure that the causes of staff grievances are investigated and the appropriate action taken.
To ensure that fire and evacuation drills are held regularly.
To ensure that bands and musicians are available when required.
To be fully conversant with all statutory requirements regarding a food and beverage operation, that all licenses, including special licences, are timeously applied for and that the conditions affecting the issues of a liquor licence are not jeopardised.
To ensure that regular stock takes are conducted.
To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately.
To ensure that an effective table reservation system is in operation.
To circulate throughout all restaurants, bars and banqueting departments, maintaining a high profile with customers and staff.
To hold regular staff meetings.
To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.
To attend meetings as required.
To carry out or ensure that regular On-the-Job Training is taking place to agreed standards.
To ensure that the most suitably qualified person is appointed in the event of a vacancy — wherever possible this should be an internal promotion.
Attention to detail. Staff training and management. Passion for the industry. Must be happy with remote locations.
Matric Formal Hospitality Qualifications.
Accommodation. Meals on duty.
· Reference: LS-75253-0611 · Salary: R17 000 - Accommodation and meals on duty. · Country: South Africa · Province: KwaZulu-Natal · Date Posted: 06 Feb 2017 · Employer type: Hotel
Description: One of our Lodges in KZN is looking for a F&B Manager
The food and beverage manager is responsible for managing all F&B operations and for delivering an excellent guest experience.
The manager will be responsible for forecasting, planning and managing all F&B orders, staff and finance with the goal is to maximize sales and revenue through customer satisfaction and employee engagement.
The manager manages the departments, Restaurant, Bars, Provision and Controlling effectively, enforce company standards, maintain food cost, improve and maintain sales and provability.
The Manager is in charge of all aspects of the food and beverage operations, including revenues, food costs, budgets, inventories, sanitation and discipline in the department.
Duties and responsibilities
The Food & Beverage Manager is responsible for:
Purchasing F&B stock
Monthly stock takes
Planning and carrying out of F&B budgets
Assisting the Food & Beverage Department with budgets
Costing of menus for restaurants
Relevant financial reports and other financial duties
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Preserve excellent levels of internal and external customer service
Design exceptional menus, purchase goods and continuously make necessary improvements
Identify customers' needs and respond pro-actively to all of their concerns
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Establish targets, KPI's, schedules, policies and procedures
Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
Comply with all health and safety regulations
Report on management regarding sales results and productivity
Follow up on company´s policies, rules, regulations and procedures.
Responsible for the standards of service delivered to the geusts in the bars, dinning rooms, buffets and all other food & beverage outlets by F&B employees. He has to ensure the quality of services in accordance with the company standard.
Approves all F&B requisitions so as to ensure that they are prepared properly and placed in a proper and timely manner in compliance with company´s instructions.
Maintains the highest level of sanitation throughout all food and beverage areas.
Oversees the overall operation of the storerooms as per company´s instruction, including but not limited to rotation, preparation, distribution and bookkeeping.
Participates in the daily preparation of meal times scheduled of all F&B areas
Responsible for the final delivery of all F&B products in accordance with company´s standards.
Responsible for the overall implements, consumptions of all F&B polices and procedures pertain to employees, work manuals, sanitation requirements, consumptions, costs, qualities, menus, special parties and others.
Maintain proper consumption levels as instructed by the company.
Prepare proper forecast and reach desired revenues for all beverage outlets on-board.
Reviews and preparing performance evaluations of all F&B Staff
Maintaining effective cost control in all areas of the F&B department.
Perform other duties which are requested by the company.
Skills/Requirements: Qualifications, Experience and Competencies
Proven food and beverage management experience
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Ability to spot and resolve problems efficiently
Mastery in delegating multiple tasks
Communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Guest oriented and service minded
Culinary school diploma or degree in Food service management, related field
Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Administration and Management — Knowledge of business and management principles involved in planning, resource allocation, leadership, and coordination of people and resources.
Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
Time Management — Managing one's own time and the time of others.
Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Possible night shifts
Weekend, Sunday and public holiday shifts
· Reference: LS-75208-0208 · Salary: R15 000 · Country: South Africa · Province: KwaZulu-Natal · Date Posted: 02 Feb 2017 · Employer type: Game Farm & Lodge
A 5* Game Lodge situated in Hluhluwe.
Manager will oversee all centralized Stores, Food and Beverage Stock and Controls. Management of Budgets of Food and Beverage Costs and Sales, Management, Training and Motivation of Service Staff. Menu and Beverage list Planning. Previous experience within 5* Lodge Essential.
Hands On. Pro-Active. Working Knowledge of MICROS/OPERA point of Sale System. Ability to implement systems and controls and manage and train staff effectively. 5* Service Orientated. Strong Business Acumen.
Relevant Hospitality or Food Service Management Diploma will prove an advantage.
· Reference: LS-75057-1711 · Salary: R15 000 - R20 000 Negotiable · Country: South Africa · Province: KwaZulu-Natal · Date Posted: 17 Jan 2017 · Employer type: Game Farm & Lodge
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