Food and Beverage Manager at CDL Human Resource

Duties & Responsibilities

Food & Beverage Leadership

• Oversee and maintain high F&B standards, including food quality, taste, hygiene, and presentation.
• Collaborate with chefs to design menus that balance nutrition, guest preferences, and seasonal availability.
• Monitor daily F&B service, ensuring timely and professional guest dining experiences.
• Train and mentor all F&B staff (chefs, waiters, stewards) to deliver exceptional service.
• Introduce innovative dining experiences such as themed dinners, bush meals, and private dining.

Guest Experience

• Create a warm, hospitable, and professional atmosphere for all guests.
• Personally host and interact with guests to ensure satisfaction with meals and service.
• Handle guest requests, feedback, and dietary needs with discretion and attention.

Operations & Logistics

• Oversee procurement, stores, and stock control, ensuring accurate reporting and minimal wastage.
• Ensure month-end F&B stock takes and consumption reports are accurate and submitted on time.
• Uphold health, safety, and hygiene standards in all kitchens, dining, and storage areas.
• Support the Camp Manager in coordinating overall operations, property maintenance, and staff welfare when required.

Community & Team Relations

• Maintain strong working relationships with local suppliers and service providers.
• Build a motivated, service-oriented team culture within the F&B department.
• Uphold the camp’s ethos of sustainability, community respect, and guest-centered hospitality.

Requirements

Required Knowledge, Skills, and Experience

• Bachelor’s Degree or Diploma in Hospitality/Hotel or Food & Beverage Management.
• Minimum 5 years’ experience in hospitality, with at least 3 years in Food & Beverage management (camp, lodge, or hotel environment).
• Proven expertise in menu planning, food costing, quality control, and service management.
• Strong leadership skills with the ability to manage and motivate diverse F&B teams.
• Knowledge of food safety, HACCP standards, and hygiene protocols.
• Financial acumen in F&B budgeting, stock control, and consumption reporting.
• Excellent hosting and guest-relations skills, with focus on guest satisfaction.
• Personal Attributes
• Guest-focused, hospitable, and service-driven.
• Strong leadership and people management skills.