Job Purpose:
To oversee and coordinate the food and beverage operations, ensuring exceptional guest experiences, efficient service, and profitability, while maintaining the unique charm and personalized service of the boutique hotel.
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Key Responsibilities:
1. Operations Management:
• Oversee the day-to-day operations of the restaurant, bar, room service, and special event catering.
• Ensure service quality aligns with the boutique hotel's standards and guest expectations.
• Develop and implement standard operating procedures for the F&B department.
2. Menu and Beverage Oversight:
• Collaborate with the chef and bar team to design innovative, seasonal menus and beverage offerings.
• Maintain knowledge of current food and beverage trends, ensuring the hotel's offerings remain competitive and unique.
• Oversee inventory management, procurement, and supplier relationships.
3. Guest Experience:
• Ensure a high level of personalized service, addressing guest feedback promptly and professionally.
• Regularly engage with guests to assess satisfaction and gather insights for improvement.
4. Team Management:
• Recruit, train, and supervise F&B staff, fostering a motivated and high-performing team.
• Conduct regular performance reviews and provide ongoing coaching and development.
• Schedule staff shifts effectively to ensure smooth operations and manage labor costs.
5. Financial Management:
• Prepare and manage the F&B department budget, tracking revenue and expenses.
• Identify and implement cost-saving measures without compromising quality.
• Analyze sales data and customer trends to maximize profitability.
6. Compliance and Safety:
• Ensure compliance with food safety, hygiene, and health regulations.
• Conduct regular inspections and implement corrective actions where necessary.
7. Event Coordination:
• Work closely with the events team to plan and execute on-site events, including weddings, corporate meetings, and private parties.
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Qualifications and Skills:
Education and Experience:
• Diploma or degree in Hospitality Management, Culinary Arts, or related field.
• 3–5 years of experience in food and beverage management, preferably in boutique or luxury hotels.
Skills:
• Strong leadership and team management abilities.
• Excellent organizational and multitasking skills.
• Superior customer service and interpersonal communication skills.
• Proficiency in F&B management systems and budgeting tools.
Attributes:
• Creativity and passion for delivering exceptional dining experiences.
• Attention to detail and a commitment to maintaining high standards.
• Flexibility and adaptability to work in a dynamic environment.
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Working Conditions:
• On-site position with flexible hours, including evenings, weekends, and holidays.
• Hands-on role requiring regular interaction with guests and staff.
Spec for duty manager – Pumba
Job Purpose:
To oversee the daily operations of the lodge, ensuring exceptional guest experiences, smooth team coordination, and seamless execution of all activities, while maintaining the lodge’s reputation for excellence and its connection to nature.
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Key Responsibilities:
1. Guest Experience:
• Act as the main point of contact for guests during their stay, addressing inquiries, special requests, and resolving any issues promptly.
• Coordinate guest check-ins, check-outs, and lodge orientations to ensure a personalized and memorable experience.
• Anticipate guest needs and deliver high-touch service aligned with the lodge’s luxury standards.
2. Operational Oversight:
• Monitor and manage the day-to-day activities of all lodge departments, including housekeeping, food and beverage, front office, and maintenance.
• Ensure the smooth coordination of game drives, guided walks, and other guest activities.
• Conduct regular inspections to maintain high standards of cleanliness, safety, and functionality across the property.
3. Team Leadership:
• Supervise, motivate, and support lodge staff, ensuring adherence to service standards.
• Assist with staff scheduling, shift management, and problem-solving during peak periods.
• Provide training and guidance to team members to enhance performance and guest satisfaction.
4. Financial and Inventory Control:
• Assist in monitoring budgets and controlling costs related to daily lodge operations.
• Oversee inventory management for supplies, ensuring availability without overstocking.
• Prepare operational reports and communicate findings to the General Manager.
5. Compliance and Safety:
• Ensure compliance with health, safety, and environmental regulations, particularly those related to wildlife and conservation.
• Respond to emergencies promptly, coordinating with relevant teams to ensure guest and staff safety.
6. Guest Activities and Events Coordination:
• Work closely with guides, rangers, and activity coordinators to plan and execute unique safari experiences.
• Assist in hosting events, dinners, and special celebrations for guests, ensuring smooth execution.
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Qualifications and Skills:
Education and Experience:
• Diploma or degree in Hospitality Management or related field (preferred).
• 3+ years of experience in a managerial or supervisory role in luxury hospitality, preferably in a game lodge or remote setting.
Skills:
• Strong leadership and problem-solving abilities.
• Excellent communication and interpersonal skills.
• Proficiency in lodge management systems and basic accounting.
• Knowledge of wildlife and safari operations is advantageous.
Attributes:
• A passion for nature, conservation, and guest service.
• Ability to remain calm and composed under pressure.
• Flexibility to adapt to a dynamic, remote environment.
• High level of cultural sensitivity and respect for diverse backgrounds.
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Working Conditions:
• On-site position with irregular hours, including evenings, weekends, and public holidays.
• Involves living in a remote location with a unique and rewarding lifestyle.
