Job Description

Job Summary * Menu Planning and Development:

• Design seasonal menus that showcase locally sourced ingredients and cater to diverse guest preferences.
• Ensure menu offerings are innovative, visually appealing, and aligned with the lodge's culinary philosophy.
• Continuously update menus to incorporate guest feedback, culinary trends, and seasonal availability.
• Food Quality Assurance:

• Maintain the highest standards of food quality, presentation, and taste across all dining outlets.
• Oversee the procurement of fresh and high-quality ingredients from reputable suppliers.
• Conduct regular inspections of kitchen facilities and practices to ensure compliance with health and safety regulations.
• Staff Training and Development:

• Recruit, train, and supervise kitchen and serving staff to ensure a skilled and motivated team.
• Provide ongoing coaching and feedback to enhance performance and professional development.
• Foster a positive work culture that promotes teamwork, creativity, and excellence.
• Budgeting and Cost Control:

• Develop and manage the F&B budget, including food costs, staffing expenses, and operating supplies.
• Implement cost-saving initiatives without compromising quality or guest satisfaction.
• Monitor financial performance and analyze variances to make data-driven decisions.
• Guest Satisfaction:

• Anticipate and exceed guest expectations by delivering personalized service and memorable dining experiences.
• Solicit feedback from guests and respond promptly to any concerns or requests.
• Collaborate with other departments to ensure seamless coordination and guest satisfaction throughout their stay.
• Special Events and Catering:

• Plan and execute special events, including bush dinners, wine tastings, and private celebrations.
• Coordinate with event planners, vendors, and internal teams to ensure successful execution.
• Customize menus and services to meet the unique needs of each event and client.
• Wine and Beverage Program:

• Curate a diverse and high-quality wine and beverage selection that complements the culinary offerings.
• Provide training to staff on wine pairings, cocktail preparation, and beverage service standards.
• Ensure proper inventory management, stock rotation, and adherence to responsible alcohol service practices.
• Environmental Sustainability:

• Champion environmentally sustainable practices within the F&B department, such as reducing food waste and minimizing plastic usage.
• Source locally grown and sustainable ingredients whenever possible to support eco-friendly initiatives.
• Collaborate with the lodge's sustainability team to implement green initiatives and achieve sustainability goals.

Qualifications and Skills:

• Bachelor's degree or diploma in Hospitality Management, Culinary Arts, or related field.
• Proven experience in a similar role within the hospitality industry, preferably in a luxury lodge or resort setting.
• Strong leadership abilities with the ability to inspire and motivate a diverse team.
• Excellent communication and interpersonal skills, with a customer-centric approach.
• Proficiency in menu planning, food costing, and budget management.
• Knowledge of health and safety regulations, food hygiene standards, and best practices.
• Creativity and innovation in menu development and event planning.
• Ability to thrive in a fast-paced and dynamic environment, with a passion for delivering exceptional guest experiences.

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