Food and Beverage Manager

INDUSTRY: Hospitality

CONTRACT DETAILS: Permanent

POSITION LOCATION: Walvis Bay ,Erongo , Namibia

POSITION NAME: Food and Beverage Manager

Key Skills & Competencies

• Ability to deliver personalised, memorable guest interactions across all F&B outlets.
• Strong emotional intelligence and guest recovery skills.
• Deep understanding of hospitality service standards and brand expectations.

• Proven ability to run multiple outlets (restaurant, bar, banqueting, room service) efficiently.
• Strong shift management, planning, and operational coordination in high-pressure environments.
• Expertise in quality assurance, hygiene standards, and food safety compliance.

• Skilled at coaching, mentoring, training, and performance management.
• Ability to build a positive service culture and maintain strong team morale.
• Competence in labour planning, rostering, and managing labour relations.

• Strong understanding of food cost, beverage cost, wage cost, and gross profit margins.
• Ability to analyse management accounts, P&Ls, forecasting, and budget performance.
• Proficient in identifying cost-saving opportunities without compromising service.

• Strong understanding of food, beverage, culinary trends, allergens, and dietary requirements.
• Ability to collaborate with chefs on menu engineering and product innovation.
• Knowledge of beverage programs, wine pairing, mixology basics, and product sourcing.

• Ability to implement sales strategies, promotions, and upselling initiatives.
• Understanding of demand forecasting, pricing strategies, and sales mix analysis.
• Skilled at increasing average spend per guest and improving outlet profitability.

• Competent with POS systems, stock management systems, labour systems, and inventory platforms.
• Ability to interpret digital dashboards, operational reports, and data insights.
• Comfortable working in a technology-driven environment with digital menus, ordering, and payment solutions.

• Strong understanding of stock control, cash-up procedures, procurement, and wastage management.
• Ability to implement and maintain internal controls aligned to accounting standards.
• Commitment to legal compliance: liquor laws, health & safety, food regulations.

• Excellent verbal and written communication skills.
• Ability to influence, negotiate, and maintain strong interdepartmental relationships.
• Confident in presenting ideas, running meetings, and communicating expectations clearly.

• Ability to stay composed during pressure moments such as large functions, complaints, shortages, or equipment failures.
• Solutions-driven approach with strong decision-making skills.

• Adaptable to shifting operational needs, changing menus, market trends, and evolving guest expectations.

• Deep focus on anticipating guest needs and enhancing their dining experience.
• Commitment to service excellence and continuous improvement.

• Knowledge of sustainable F&B practices (waste reduction, local sourcing, energy efficiency).
• Ability to implement eco-friendly initiatives aligned with hotel strategy.

• Minimum Grade 12.
• Post-graduate qualification in Hotel or Food Service Management.

Key Responsibilities

Guest Experience & Service Excellence

1. Deliver F&B guest satisfaction scores that meet or exceed brand benchmarks.
2. Ensure all restaurants, bars, room service, and conferences meet service excellence standards.
3. Conduct guest engagement, feedback analysis, and service audits.

Quality Assurance – Physical & Service

1. Ensure all physical F&B areas meet operational standards.
2. Maintain QA and operations audit scores above benchmark.
3. Ensure compliance with food safety and hygiene regulations

Closing date: 12 February 2026

Only short-listed candidates will be contacted.