Key Performance Indicators (KPIs):

• Guest Satisfaction: Measured through guest reviews, feedback forms, and direct
• Cost Control G Yield Management: Monitoring food cost percentages, stock efficiency, and waste
• Supplier G Stock Management: Effective cost negotiation, inventory accuracy, and sourcing of high-quality
• Operational Systems G Compliance: Implementation and adherence to structured FCB systems.
• Team Performance G Development: Staff training frequency, skill improvement, and retention

Candidate Profile:

• Proven experience as an F&B Manager or Executive Chef in a luxury lodge, boutique hotel, or fine-dining establishment.
• Strong leadership, mentoring, and team-building skills, with experience in
• Exceptional organisational and system-implementation capabilities to bring structure to FCB
• Proficiency in cost control, procurement, and stock
• Hands‑on expe...