{"id":2547888,"url":"https://alion.io/job/intellistaff-fb-manager","title":"F&B Manager","company":{"id":1173444,"name":"Intellistaff","domain":"intellistaff.ca","url":"https://alion.io/company/intellistaff","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":"jobmail.co.za","ats_vendor":null,"truth_index":{"grade":"C","score":68,"open_postings":22,"ghost_share":0.455,"stale_share":0,"repost_share":0.636,"time_to_fill_p50_days":12,"computed_at":"2026-10-21T05:46:15Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Franschhoek, South Africa"],"countries":["ZA"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":10500,"max_usd":20000,"period":"year","method":"role_country_seniority_unknown","sample_n":31},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-14T17:03:50Z","employer_posted_date":"2026-10-18","last_verified_at":"2026-10-18T11:09:26Z","board_verified":false,"closed_at":null,"days_open":6,"trust":{"level":"ok","repost_count":1,"flags":[],"days_open":6},"description":"Location: FranschhoekOversee daily operations, service standards and staff performance to deliver exceptional, high-end dining experiences. This person will ensure that all service requirements are met with conferences, group bookings, picnics, private catering and braai’s whether these take place on or off the Estates.\nWorks very closely with the Head Chef to ensure the quality of food served in all areas to all guests in The Dining Room.\nMain Responsibilities:Review guest preferences on Protel per booking to ensure that the adequate and timely planning is done for all upcoming guest stays with dietary and or special meal requirements to deliver on intuitive service.\nEnsure that opening and closing procedures are followed precisely, and daily shift procedures are completed.\nPrepare and supervise the mise-en-place for each meal period including preparations for room service orders.\nManage table allocations and booking times efficiently, ensuring guest satisfaction and equitable distribution between wait staff.\nEnsure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.\nImplement and monitor systems and processes that ensure exceptional guest experience in terms of food quality, taste, safety, and nutrition.\nCoordinate with procurement to ensure that the beverage list is always up to date and correct pricing on menus and POS system.\nEnsure all set-ups for conferences, group bookings, picnic’s, braais and any other special arrangements are completed timeously and according to standard.\nDo post venue checks to report any damages and ensure venue/s are turned around to their standard layout.\nLead pre- and post-service briefings with special attention paid to planning for larger events, group bookings and conference groups.\nEnsure consistent menu training including allergens and dietary requirements in coordination with the Head Chef.\nContinuously assess and support staff development, identifying areas for improvement and training.\nTogether with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results.\nWeekly meetings with Hotel Manager to discuss any disciplinary issues, flow of service or other guest related suggestions.\nTaking charge of stock count procedures and ensuring this is submitted to the stores department before or on deadline.\nMonitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.\nEnsure shifts are adequately staffed, facilitating shift scheduling when necessary.\nHandle telephone and email reservations and inquiries per established standards.\nAssist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.\nWork closely with the kitchen team to assist in the costing of new dishes and menu items, ensuring they are both feasible and profitable.\nDo pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.\nExperience and SkillsPrevious experience in a similar role within a fine dining or 5-star Hotel restaurant or hospitality environment.\nExcellent knowledge of food and beverage service standards.\nProficiency in using restaurant POS systems.\n Inherent Requirements:Qualification or Diploma in Hospitality Management or Culinary Arts\nWine certificate course would be beneficial\nValid Driver’s License\nPreference will be given to candidates from Franschhoek and neighboring areas","description_format":"text","description_chars":3507,"description_truncated":false,"requirements":{"experience_years_min":null,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Recruiting & 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