Position Detail

Overall Purpose of the Job

This role, like all others in the group, must prioritise “making every guest a returning and referring guest”. Facilitates and controls the procurement, receipt, storage, issuing, and reconciliation of all food, beverage, vending, guest gifting, packaging, and kitchen cleaning smalls (excluding chemicals). Maintains accurate stock control, cost efficiency, and compliance with internal controls. Supports operational readiness and financial integrity while contributing to service excellence and team development.

Education (Formal Qualification Required)

Minimum

Grade 12.

National Diploma in Food & Beverage Management/equivalent.

Computer literacy is essential particularly with proficiency in Microsoft Office Suite.

Advantageous

N/A

Legal Requirements (e.g. Driver’s License, etc.)

N/A

Experience (Minimum Experience Required - Number of years)

Minimum

Incumbent must have kitchen or restaurant experience for at least 1 year..

Good understanding of supply chain procedures and working knowledge of inventory management.

Advantageous

N/A

People

N/A

Finance

The job requires the handling of money and the authorisation to dispense and deposit company funds and is therefore subject to a fraud and credit check.

Occasional Duties

Carry out any duties as may be requested by a more senior member of management and in line with expertise and role.

Supports food and beverage operations by relieving F&B supervisor shifts when required.

Special Conditions

The job involves the working of long hours and shifts as per the requirements of the hospitality industry and in accordance with the applicable legislation.

This job requires prolonged sitting, standing and walking, working in static as well as awkward and sustained postures, performing repetitive movements, undertaking manual handling tasks, managing visual strain, exposure to psychosocial and cognitive stressors, and working at varied heights.

Competencies (Knowledge, Skills and Behavioural Attributes)

Knowledge

• Procurement
• Wine and beverage service
• Event coordination
• Inventory management principles (e.g. FIFO)
• Hotel operations and departmental needs
• Procurement and supplier relationship management
• Stock and Accounting systems
• Basic financial and accounting principles
• Food safety and hygiene standards
• Stocktake procedures and reconciliation methods
• Packaging and storage requirements for food and beverage items
• Internal control and audit compliance
• Understanding of promotional and guest gifting protocols

Skills

• Communication
• Organising
• Problem-solving
• Conflict resolution
• Interpersonal
• Administrative
• Supervisory
• Learning agility

Behavioural Attributes

• Collaborative
• Consistent
• Detail-oriented
• Customer centric
• Service orientated
• Accountable
• Proactive

Position Requirements

Detailed Description / Output

• Delivers accurate financial tracking and reporting of stock movements and values.
• Maintains smooth and secure stock operations across all relevant departments.
• Supports internal and external service excellence through reliable stock availability and coordination.
• Implements, maintains and enhances the brand and group standards, as applicable.
• Be on the lookout for and be aware of any enhancements that could improve the group’s product offering, service delivery, productivity and efficiencies and to communicate such to the group.
• Interacts with all internal and external customers in an efficient, courteous and friendly manner.
• Collaborates with management by working together to achieve shared operational objectives for the hotel.
• Takes part in all legislative and operational training.
• Achieves and maintains good working relationships and cooperation with hotel employees and company colleagues.
• Upskills self and develops personal growth plans through participating in personal development activities.