Food & Beverage Director

Cape Town, South Africa Posted on 03/09/2026

Provide the highest level of hospitalityin all the F&B outlets. Achieve total guest satisfaction and organisationalprofitability through effective utilisation of all resources. Continuouslydelight the guest by offering trend setting and innovative products andservices.

Planning,Forecasting and Budgeting the revenues and cost for the department.

Staffingand scheduling of the associates and allocation of duties to ensure themaximisation of associate productivity and minimise payroll costs.

Create awork environment that is high in employee morale and provides constant learning& development and use the feedback from Employee Satisfaction Surveys todraw an action plan.

Developsystems and procedures that achieve higher cost efficiency and guestsatisfaction.

Recruitmentand Performance Appraisal & Management of associates in the department.

Develop&implement the annual plan using the Business Excellence Modelframework, linking the department's objectives to the unit's overall strategy.

Manageand lead associates to ensure maximum productivity.

Overseeoutlet managers and supervisors with the day to day running of theirdepartments.

Overseethe daily activities of all the F&B outlets including banquets.

Workwith the outlet chefs in the area of cuisine, menu planning & design forthe various outlets / banquets.

Ensurethrough regular monitoring and feedback, prompt, efficient and accurateservice is provided to all guests.

Conductregular meetings with the outlet managers and supervisors and constantlymonitor guest concerns, compliments and suggestions.

Organisefood festivals and develop guest loyalty and retention programmes.

Compileand review the monthly profit and loss statement for various outlets and assistthe outlet managers in implementing the approved budget, monitoring revenue andcosts on a daily basis and assist in taking corrective action.

Ensurethat all the operational standards set for all the equipment& processes arefollowed.

MaximiseF&B profitability by implementing the cost containment strategies for allthe outlets.

Preparethe promotion and marketing / PR plans for various outlets and execute thesame.

Conductrefresher-training programmes for the associates and guide the new members ofthe department.

Maintainregular contacts with corporate and individual customers, and build strongrelationships with them.

Stayinformed about local, national and international best practices/trends in foodservice, interior design, technology and entertainment in F&B.

Developdepartmental trainers in association with the training department & overseeall the training activities within the department.

Ensurethat the department procures the best quality raw material and cost effectiveequipment.

Revisemanager's duty list to ensure that all areas of reporting and reconciling iscovered.

Performaudits andmaintain positive audit results.

Ensurethat KRA's are updated and completed whilst identifying new KRA's andallocating them to the different associates.

Addressany grievance and counselling issues among the department associates.

Ensuresthat you work in a safe manner that does not harm or injure self or others.

To beinvolved with Health & Safety within the department. Ensuring compliancewithin the department and that Health & Safety directives are carried out.

Anticipatepossible and probable hazards and conditions and either correct them or takeaction to prevent them from happening.

Ensurethat the highest standards of personal hygiene, dress, uniform, appearance,body language and conduct maintained.

Continuouslyendeavour to improve the department's efficient operation, and knowledge of ownjob function.

Ensureseffective implementation of the Code of Conduct at all times.

Efficientimplementation of all work related instructions given by the superiors /management

Graduates fromreputed hotel management schools (desirable)

Graduates withexperience in hotels or hospitality sector

1 to 2 years insimilar position (desirable)