Job Description

Responsibilities:

• Menu Development and Planning: Designing menus that align with the lodge's standards and guest preferences, considering seasonal availability and dietary requirements.
• Operations Management: Overseeing the day-to-day operations of all food and beverage outlets, including restaurants, bars, and room service.
• Staff Supervision and Training: Recruiting, training, and supervising kitchen and service staff to ensure high levels of productivity, efficiency, and guest satisfaction.
• Inventory and Cost Control: Monitoring inventory levels, ordering supplies, and controlling food and beverage costs to achieve budgeted financial targets.
• Quality Assurance: Maintaining cleanliness, sanitation, and safety standards in all food and beverage areas, ensuring compliance with health regulations.
• Guest Relations: Interacting with guests to obtain feedback, resolve complaints, and enhance the overall dining experience.

Requirements:

• Experience: Proven experience as a Food and Beverage Manager or similar role in a hospitality environment, preferably within a luxury lodge or hotel setting.
• Culinary Expertise: Strong culinary skills with knowledge of various cuisines, menu planning, and food presentation techniques.
• Leadership Skills: Ability to lead and motivate a diverse team, fostering a positive work environment and ensuring high standards of service delivery.
• Organizational Skills: Excellent organizational and multitasking abilities to manage multiple outlets and priorities effectively.
• Communication Skills: Strong interpersonal and communication skills to liaise with guests, staff, and management effectively.
• Problem-Solving Abilities: Capacity to handle challenging situations calmly and effectively, ensuring smooth operations and guest satisfaction.
• Qualifications: A degree or diploma in Hospitality Management, Culinary Arts, or a related field is preferred.
• Flexibility: Willingness to work irregular hours, including evenings, weekends, and holidays, as required by the lodge's operational needs.

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