Job Categories: F & B Management

x 2 – Food & Beverage- Manager-Namibia

This position is open to both Namibian and South African citizens. South African applicants must have a valid passport and a clean criminal record.

Department: Food & Beverage

 

Purpose:

To direct and oversee all aspects of the culinary and beverage operations. The role will be responsible for planning and execution of Food & Beverage operations to the highest standards. It will further demonstrate leadership, creativity, integrity and consistency in performance.

Qualifications:

Min 3 Year Bachelor’s Degree Food and Beverage Management/Culinary Arts/Restaurant Management.

Experience: Min 8 Years

  • 8 years’ experience in 4* and 5* Food & Beverage Management, with at least two years at senior management level.
  • Great appreciation of lodge operations, key hotel performance indicators and or Business Efficiencies/ratios.

Other:

  • HACCP Certification will be an added advantage
  • Wine courses or additional businesses courses etc. will be an added advantage.
  • Strong customer service ethic.

 

Competencies:

Strategy execution

Monitoring and controlling skills

Financial acumen for budget management and cost control

Leadership and Team Management Skills

Ability to apply and live the Breakthrough culture

Knowledge of food safety regulations, industry trends, and emerging technologies

Understanding and execution of the guest journey

Strong problem-solving, decision-making, and communication skills.

Exceptional customer service orientation and ability to maintain high standards.

Key Deliverables (KPI):

  • Food & Beverage and Culinary Strategy Execution
  • Budgeting and Cost Control
  • Brand and Concept Development
  • Events and Promotions
  • Operational Efficiencies
  • Risk Management and Operational Controls
  • Guest Experience
  • Health, Risk and Safety
  • People Management and Leadership Duties
  • General and Ad hoc Duties

Salary Scale: N$449 400.00 to N$561 750.00 pa negotiable

To apply for this position, forward your comprehensive CV in Word or PDF Format as well as proof of all qualifications and all contactable references to johan@cedar-wood.co.za

Only Apply if you have a valad Passport.

Only shortlisted candidates will be contacted within 7 working days.

If you don’t receive and response, regard your CV as not shortlisted

Assistant Lodge Manager – North West

Assistant Lodge Manager  – 5* Lodge near Pilanesberg – North West – R25 -R30K Live In Position

Our client is looking for an assistant Lodge Manager with strong Food & Beverage Manager experience to train staff, including sub-departmental heads, kitchen employees and front-of-house (FOH) workers.

Lead the F&B department, with a strong focus on operations, service delivery, and continuously improving standards within these areas. The position will be Assistant Lodge Manager, but the successful candidate will be expected to spend approximately 75% of their time on the floor and 25% in the office.

Create and manage budgets, negotiate with vendors and work with the Head Chef to develop regular and special event menus. The Food and Beverage Manager maintains quality and ensures quality customer service

Duties and responsibilities:

  • Oversee daily lodge operations and guest services
  • Deliver and maintain luxury hospitality standards
  • Coordinate between front-of-house and operational departments
  • Lead, train, and motivate lodge staff
  • Handle guest feedback and resolve issues professionally
  • Previous experience in luxury lodge or hotel management
  • Strong leadership, communication, and service skills

 

To apply, forward comprehensive CV in word format with proof of all qualifications and at least three contactable references to ronel@cedar-wood.co.za

 

Only shortlisted candidates will be contacted for an interview.

 

Kitchen/F&B Supervisor Mpumalanga R10,000-R30,000 DOE

Job Specification: Kitchen / F&B Supervisor

Luxury Safari Lodge – Mpumalanga

Overview

A luxury safari lodge in Mpumalanga is seeking an experienced, hands‑on Kitchen / F&B professional to oversee daily kitchen operations, food quality, procurement, staff development, and guest dining experiences.

This is a fully operational, on-the-ground role suited to someone passionate about food, guest interaction, and maintaining consistently high standards in a luxury lodge environment.

Key Responsibilities

Kitchen Operations & Food Quality

  • Oversee daily kitchen operations and ensure smooth service delivery
  • Maintain exceptional food quality, consistency, and presentation aligned with luxury lodge standards
  • Ensure all dishes meet dietary requirements, allergen protocols, and guest preferences
  • Uphold strict hygiene, safety, and kitchen compliance standards

Procurement, Stock & Cost Control

  • Manage kitchen procurement, supplier relationships, and ordering
  • Conduct stock control, stock rotation, and monthly stock takes
  • Monitor and manage food cost percentages and wastage
  • Ensure accurate record‑keeping and adherence to budget guidelines

Staff Leadership & Development

  • Lead, train, and mentor kitchen staff to maintain high performance
  • Support skills development and ensure consistent team standards
  • Foster a positive, collaborative, and professional kitchen culture
  • Work hands‑on during service periods, guiding and supporting the team

Guest Experience

  • Engage with guests to enhance their dining experience
  • Respond to special requests, dietary needs, and personalised meal planning
  • Maintain a warm, professional presence during guest interactions

Requirements & Beneficial Experience

  • Strong kitchen management experience in a luxury lodge, boutique hotel, or high-end hospitality environment
  • Proven ability to manage food quality, presentation, and kitchen systems
  • Experience with procurement, stock control, supplier management, and food cost control
  • Sound knowledge of dietary requirements and allergens
  • Strong leadership and staff development skills
  • Excellent communication and guest relations abilities
  • Hands-on, energetic, and service-driven approach
  • Ability to thrive in a remote bush environment

Package

  • Live-in position at a luxury safari lodge in the Sabi Sand
  • Accommodation provided
  • Meals provided
  • Uniform provided
  • Salary: R10,000 – R30,000 per month (dependent on experience, qualifications, and suitability)

Cluster Director of Food & Beverage, Cape Town

Cluster Director of Food & Beverage
📍 Cape Town, South Africa

We are looking for a strategic and experienced Cluster Director of Food & Beverage to oversee multiple hotel and restaurant operations within Cape Town

This role requires a strong commercial mindset, luxury hospitality experience, and the ability to drive both guest satisfaction and financial performance across large-scale operations.
Applicants must already hold South African work rights or valid permits.
Luxury hospitality experience and exposure to high-volume operations are essential across all roles.

 

Key Duties and Responsibilities

Operational Management

  • Oversee all food and beverage operations across multiple properties
  • Ensure consistency in service standards, food quality, and guest experience
  • Develop and implement operational procedures and service standards
  • Monitor daily operations of restaurants, bars, banqueting, room service, and catering departments
  • Conduct regular property visits and operational audits
  • Ensure compliance with company policies and hospitality standards

Financial Management

  • Manage departmental budgets and financial performance across all properties
  • Monitor food and beverage cost percentages and profitability
  • Analyze financial reports, forecasts, and revenue performance
  • Develop strategies to increase revenue and reduce operational costs
  • Control stock, wastage, labour costs, and supplier expenses
  • Approve purchasing and procurement processes

Leadership and Staff Management

  • Lead, mentor, and support Food & Beverage Managers and department heads
  • Recruit, train, and develop management and operational teams
  • Conduct performance evaluations and succession planning
  • Drive staff motivation, productivity, and service excellence
  • Ensure effective communication between departments and properties

Guest Experience and Service Standards

  • Maintain exceptional guest satisfaction levels
  • Handle VIP guests, complaints, and service recovery processes
  • Ensure luxury hospitality and fine-dining standards are maintained
  • Develop innovative food and beverage concepts and guest experiences
  • Monitor guest feedback and implement improvements

Menu and Concept Development

  • Work with Executive Chefs and management teams on menu planning
  • Assist in developing beverage programmes, wine lists, and dining concepts
  • Ensure menus align with market trends and guest expectations
  • Support promotions, events, and seasonal offerings

Compliance and Health & Safety

  • Ensure all outlets comply with South African health, safety, and food hygiene regulations
  • Implement and monitor HACCP and food safety standards
  • Ensure licensing and legal compliance requirements are met
  • Maintain occupational health and safety standards

Strategic and Commercial Responsibilities

  • Develop long-term food and beverage strategies
  • Identify market trends and business opportunities
  • Support brand growth and operational expansion
  • Collaborate with Sales and Marketing teams on promotions and events
  • Assist with opening new outlets or properties where required

Requirements and Qualifications

Education

  • Diploma or Degree in Hospitality Management, Food & Beverage Management, Culinary Arts, or related field
  • Additional wine, beverage, or business management qualifications are advantageous

Experience

  • Minimum 7–10 years’ experience in Food & Beverage operations
  • At least 3–5 years in a senior management or multi-unit leadership role
  • Experience within luxury hotels, resorts, lodges, or hospitality groups preferred
  • Strong background in fine dining, banqueting, and high-volume operations

Technical Knowledge

  • Strong understanding of food costing and beverage cost control
  • Budgeting and financial management experience
  • Knowledge of South African hospitality legislation and labour laws
  • Experience with POS systems and stock control systems
  • Understanding of HACCP and food safety regulations

Skills and Competencies

  • Strong leadership and people management skills
  • Excellent communication and interpersonal abilities
  • Strategic thinking and commercial awareness
  • High attention to detail and service excellence
  • Ability to work under pressure and manage multiple operations
  • Problem-solving and decision-making abilities
  • Strong organisational and time-management skills
  • Guest-focused mindset

Additional Requirements

  • Ability to travel between properties
  • Valid driver’s licence often required
  • Flexibility to work weekends, holidays, and extended hours
  • Strong understanding of luxury hospitality standards
  • Experience managing multicultural teams is advantageous

Key Performance Areas (KPAs)

  • Revenue growth
  • Food and beverage profitability
  • Guest satisfaction scores
  • Staff retention and development
  • Cost control and budgeting
  • Operational consistency
  • Health and safety compliance
  • Brand standards implementation

This role requires a balance of operational excellence, financial management, leadership, and high-level guest service delivery across multiple hospitality properties.

To apply send your full updated cv with copies of all qualifications and contactable references to admin1@cedar-wood.co.za