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  Team Supervision:
  Schedule, manage, and motivate a dedicated team of barmen, baristas, and waitstaff to deliver service excellence.
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  Guest Delight:
  Welcome guests, monitor satisfaction levels, and manage dietary restrictions or special requests seamlessly across all lodge dining locations.
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  Stock & Cost Control:
  Supervise F&B inventory, manage stock rotation, perform regular stock takes, and assist with cost-control measures to minimise waste.
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  Quality Assurance:
  Ensure the presentation of all local produce, artisan coffees, and cocktails aligns with 5-star boutique standards.
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  Hygiene & Compliance:
  Enforce strict health, safety, and food hygiene standards across all bar and front-of-house service areas.
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  Reporting:
  Assist the F&B Manager in compiling daily or weekly sales, labour, and inventory reports.

Requirements

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  Education:
  Grade 12 (Matric) required; a Hospitality Diploma or relevant tertiary certification is highly preferred.
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  Experience:
  Minimum of 2–4 years of food and beverage supervisory experience within a 4- or 5-star boutique hotel or luxury safari lodge environment.
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  Product Knowledge:
  Strong familiarity with fine dining service, wine pairing, beverage preparation, and contemporary F&B trends.
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  Skills:
  Excellent communication, conflict-resolution, and interpersonal skills to engage professionally with high-end international and local guests.
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  Attributes:
  Proactive, organized, detail-oriented, and passionate about the bush/safari hospitality environment.

Benefits

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  R 10 000- R15 000(dependent on experience).
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  On-site, live-in single accommodation within the reserve.
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  Meals provided while on duty.
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  Uniform allowance.
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  Favourable bush leave cycle.