• 
  F&B Operations:
  Supervise daily breakfast, lunch, and dinner services at
  Restaurant
  , ensuring flawless table set-ups and dynamic guest interaction.
• 
  Duty Management:
  Act as the main point of contact for guests during shifts, overseeing check-ins/check-outs, managing general requests, and resolving queries swiftly.
• 
  Inventory & Cost Control:
  Handle strict beverage and food stock controls, routine stock takes, ordering, and receiving protocols to maintain precise par levels.
• 
  Staff Leadership:
  Manage, mentor, and continually train the service waiters, bar staff, and clearing brigades to uphold our luxury service standards.
• 
  Financial Administration:
  Oversee the restaurant point-of-sale (POS) cash-ups, accurate billing, and month-end report updates for senior management.

Requirements

• 
  Experience:
  2–3 years of Food & Beverage supervisory or Restaurant/Duty Management experience, ideally within a 4- or 5-star hotel, resort, or boutique safari environment.
• 
  Qualifications:
  A Hospitality Management or F&B Certificate/Diploma is highly advantageous.
• 
  Skills:
  Strong stock control acumen, professional hosting skills, and a solid understanding of fine South African wine pairings.
• 
  Attributes:
  Gracious personality, highly presentable grooming habits, and a hands-on approach to leadership in a bush environment.
• 
  Languages:
  Fluency in English and Afrikaans is required to effectively communicate with local and international clientele.
• 
  Logistics:
  Valid South African Driver’s License is essential. This is a live-in position tailored for a single placement.

Benefits

• 
  On-site  live-in accommodation.
• 
  Meals provided while on duty.
• 
  Uniform allowance.
• 
  Rotational work cycle (to be confirmed at interview phase).