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F&B Manager

Bushwise

Job Location:

Hluhluwe - South Africa

Salary: Not provided by the employer

Experience Required: 1-3years

Posted: 19 August 2026 (Yesterday)

Application Deadline: 16 November 2026

Vacancies: 1 Vacancy

Job Summary

VACANCY: FOOD & BEVERAGE MANAGER

Lodge in Hluhluwe is seeking a dynamic hands-on and highly experienced Food & Beverage Manager to oversee our dining bar and boma operations. As a premium 4-star safari lodge and spa destination we pride ourselves on delivering world-class culinary experiences that complement our luxury bush hospitality. The successful candidate will manage front-of-house service kitchen coordination stock control and curate exceptional dining events for our global clientele. This is a senior live-in position requiring a passionate leader with strong financial acumen.

Requirements

Requirements & Qualifications

Experience: Minimum 35 years of senior F&B management experience in a 4 or 5-star luxury game lodge environment.
Qualifications: A formal hospitality culinary arts or food & beverage management degree/diploma is highly preferred.
Financial Acumen: Proven competency in food costing menu engineering stock control and strict budget maintenance.
Leadership: Exceptional staff training capabilities rota scheduling and team management skills for diverse staff.
Standards: Comprehensive knowledge of fine dining etiquette South African wine pairings and luxury safari catering (boma dinners bush breakfasts).
Health & Safety: Thorough knowledge of HACCP occupational health and safety regulations and kitchen hygiene standards.
Compliance: Valid South African drivers license (PDP a plus) valid SA ID and a completely clean criminal and credit record.
Logistics: Fully prepared to work flexible hours split shifts weekends and holidays within a live-in bush environment.

Benefits

Responsibilities

Daily Operations: Oversee the daily flow of the main dining room bar lounge area spa catering and specialized bush events.
Guest Satisfaction: Maintain a highly visible floor presence welcoming lodge guests managing dietary requests and swiftly resolving complaints.
Financial Oversight: Manage monthly stock takes minimize beverage wastage analyze GP percentages and control operating equipment breakage.
Menu & Supplier Collaboration: Partner closely with the Head Chef to design seasonal high-quality menus and source premium fresh ingredients.
Staff Development: Conduct continuous on-the-job training for waiters barmen and hosting staff to uphold luxury service standards.
Hygiene Compliance: Enforce meticulous cleanliness across all front-of-house dining zones bar areas and back-of-house storage facilities.