F&B Manager at Salt Lick Safari Lodge

Roles and Responsibilities

• Oversee Operations: Manage daily F&B operations, including restaurants and bars.
• Staff Management: Recruit, train, and supervise F&B staff.
• Customer Service: Ensure high service standards and handle guest feedback.
• Menu Development: Work with chefs to create and update menus.
• Budget Management: Control costs and optimize revenue.
• Inventory Control: Manage inventory, ordering, and stock.
• Compliance: Ensure adherence to health, safety, and food regulations.
• Marketing: Develop and execute marketing strategies and promotions.
• Quality Assurance: Maintain high standards of food and beverage quality.
• Financial Reporting: Prepare reports and analyze performance metrics.
• Coordination: Collaborate with other departments for seamless operations.

Qualification and Experience

• Education: Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Experience: Several years of experience in the food and beverage industry, including supervisory or managerial roles.
• Skills: Strong leadership, communication, and interpersonal skills.
• Knowledge: Understanding of food safety regulations, inventory management, and cost control.
• Certifications: Relevant certifications, such as food safety and hygiene certifications, are often preferred.
• Technical Skills: Proficiency in F&B management software and pointofsale (POS) systems.
• ProblemSolving: Ability to handle customer complaints and resolve issues efficiently.
• Financial Acumen: Experience in budgeting, financial reporting, and cost management.
• Creativity: Skills in menu planning and developing marketing strategies.