General Manager: Food and Beverage at Feedem

Job Advert Summary

• We are currently recruiting for a General Manager : Food and Beverage with Resturant experience to be responsible for overseeing all aspects of food and beverage in the organisation by ensuring high quality service standard.
• Provide guidance by developing food and beverage team members and ensuring that policies, procedures and processes are implemented across units.

Minimum Requirements

• Planning & Organising – Thinks ahead, effectively manages time, identifies priorities and risks to deliver quality outputs on time
• Lead people to Manage Change – provide people with a clear vision, direction and motivation towards achieving business objectives.
• Integrative Thinking – explores multiple approaches to generate creative solutions
• Promotes Collaboration and Stakeholder engagement
• Problem Solving and Analytical Skills
• Performance Driven and Self-Starter
• Excellent communication skills
• Ability to work under pressure
• Business Acumen

Duties and Responsibilities

Financial Management

• Financial Planning, Budget Management and Stock Management
• Develop and manage the food and beverage budget, including revenue and expense forecasting, cost controls, and financial reporting.
• Oversee and Manage Gross Profit weekly in line with allocated Gross Profit targeted budget.
• Oversee and Manage Nett Profit weekly in line with allocated Nett Profit targeted budget.
• Report weekly and monthly debtors accounts and follow up with the stakeholders weekly/monthly to ensure timeous payments within the 60 days period.
• Check that the stock holding is in line with the stock limits/targets allocated per unit.
• Oversee food and beverage ordering, receiving, and inventory management, ensuring adequate stock levels and optimal pricing.
• Support with menu planning and pricing.
• Create and implement menus that are both appealing to customers and align with the company’s budget.

Control and Organising

• Provide the day-to-day management for the team to include planning, directing, and coordinating food service activities while providing feedback to the Operations Manager.
• Ensuring all F&B operational efforts in the units achieve the F&B strategy and objectives.
• Designs menus and works with Managers and chefs to develop new dishes and concepts to meet guest preferences and trends.
• Handle all Food and beverage inquiries and ensure timely follow-up on the same business day.
• Creating menus, ordering supplies, and managing staff
• Ensure that customers are satisfied with food and service
• Stay up to date with food and beverage industry trends, new product developments, and emerging technologies that can improve F&B operations.
• Direction and guidance with the planning of the menus should the needs arises.
• Weekly and Monthly Meetings and Reporting as and when required

Manage Risk

• Maintain compliance with all food safety and sanitation regulations, including training staff on safe food handling and storage practices.
• Ensuring that food preparation and sanitation standards are being met by all staff member.
• As an appointed Section 16(2) assignee, ensure that Health and Occupational Safety Act and other applicable legislation is complied with.
• Risk Assessments are done at contract commencement and annually reviewed.
• Liaising with SHEQ Department on an ongoing basis on the development or review of the Health and Safety procedures and all legal documentation.
• Ensure each contract achieves a minimum of 85% in their audits and that corrective action plans are in effected for non-compliances.
• Ensure there is continuous improvement in contract health and safety compliance.
• Ensure employee safety and that all incidents / accidents are reported and investigated.

Leading and Managing People

• Provide leadership and guidance to direct reports and team members within the units.
• Create a conducive environment which translates into productivity and high morale within the units.
• Inspire direct reports and team members to deliver on key performance areas.
• Adhere to legislative requirements, policies and procedures as well as systems.
• Headcount management on new recruits, terminations, promotions according to your service agreement.
• Management of labour turn over or attrition and the units.
• Lead and manage the end-to-end performance management process for direct reports bi-annually.
• Chair over disciplinary hearings on behalf of the organisation in alignment with statutory requirements and the policies and procedures of the organisation.

Managing Stakeholders

• Manage Internal and external relationships
• Build and maintain effective support structure, relationships across units and clients for seamless interactions.
• Keep relevant parties informed to encourage operational effectiveness and efficiency.

Closing Date

• 2025/08/29