Food & Beverage Operations Manager

Job Reference Number: SI-998

Department: F&B : Management

Business Unit:

Industry: Hotel/Catering/Hospitality/Leisure

Job Type: Permanent

Positions Available: 1

Salary: Market Related Situated in the picturesque Breede River Valley, and only an hour’s drive from Cape Town, the Golden Valley Casino is one of the most intimate casinos in the Western Cape. Whether you are in town for a small conference, travelling through Worcester or planning a weekend gaming getaway, this Worcester Casino will give you a taste of friendly Boland hospitality.

Job Description

• Drive the execution of Group Food & Beverage strategy across all operations to ensure consistent delivery of commercial, operational and brand objectives
• Deliver agreed business targets including revenue growth, profitability and performance standards across all F&B outlets & kitchen operations
• Optimise revenue performance through effective management of pricing, menu engineering, product mix, outlet performance and commercial opportunities
• Identify, develop and implement innovative F&B and culinary concepts and growth opportunities aligned to market trends and guest expectations
• Monitor market dynamics, competitor activity and guest insights to sustain competitive positioning and inform decision-making
• Oversee end-to-end F&B and kitchen operations to ensure operational excellence, efficiency and consistency across all outlets – front and back of house
• Take full accountability for kitchen performance, including leadership of senior chefs and culinary teams, ensuring alignment to quality, cost, and operational standards
• Lead menu development, engineering and costing within the culinary and product framework ensuring profitability, consistency and alignment with brand positioning with continuous innovation and quality standards across all offerings
• Drive strict food cost management, including waste reduction, portion control, yield optimization and stock management
• Ensure the consistent application of Group standards, brand requirements and operational SOPs across all F&B environments
• Accountable for the overall financial performance of the F&B division, including P&L management, budgeting, forecasting and Capex oversight
• Drive financial discipline through effective cost management, efficiency optimisation, and performance tracking against key financial indicators
• Lead high-performing, engaged F&B teams through effective leadership, capability development and succession planning
• Foster a culture of accountability, performance excellence and continuous improvement across all levels of the operation
• Ensure the consistent delivery of exceptional guest experiences across all F&B touchpoints, supported by effective service recovery processes
• Manage supplier partnerships to ensure quality, value, compliance and supply continuity across all operations
• Oversee banqueting, events and function F&B performance to ensure commercial success and operational excellence
• Ensure full compliance with food safety, hygiene, and HACCP standards, embedding best practices across all kitchen and service areas
• Ensure robust governance, compliance and risk management across all F&B operations, including health, safety, hygiene, and statutory requirements
• Maintain strong operational controls and reporting systems to enable accurate, timely and data-driven decision-making across the division
• Ensure audit readiness and the effective implementation of corrective actions to address operational or financial gaps

Job Requirements

• Diploma in Hospitality Management, Food & Beverage Management, Culinary Arts, Business Management, or a related field Experience
• 8 years+’ Food & Beverage experience within the hospitality, hotel, resort, gaming, or multi-outlet restaurant environment
• Inclusive of 3 years' experience in a management role with accountability for multiple outlets
• Proven experience managing Food & Beverage budgets, forecasts, and profit and loss (P&L) accountability
• Demonstrated experience in menu development, product innovation, revenue growth initiatives, and cost control
• Experience leading large, multidisciplinary culinary and service teams
• Proven track record of driving operational efficiencies, service standards, and guest satisfaction
• Experience managing banqueting, conferencing, events, and function operations
• Experience with procurement, supplier management, stock control, and inventory systems