Effectively manage the Food and Beverage finance and administration including the preparation of budgets, financial statements and analysis, management systems and reporting

Encourage optimum staff performance through careful forecasting, and human resources policy implementation

Control the sourcing and purchasing of stock with strict adherence to company policy and budgetary guidelines

Develop and implement strategies, policy and procedures for banqueting operations and marketing

Develop and cost menus and wine lists

Manage contracts with outsourced partners

Facilitate effective interdepartmental co-operation to ensure guests expectations are anticipated and exceeded

Work as part of a team or individually to deliver high quality standards.

Essential pre requisites:

Matric (NQF 4); a national diploma in hospitality management;

Sound computer skills in MS Office;

Excellent time ...