Design seasonal menus that showcase locally sourced ingredients and cater to diverse guest preferences.
Ensure menu offerings are innovative, visually appealing, and aligned with the lodge's culinary philosophy.
Continuously update menus to incorporate guest feedback, culinary trends, and seasonal availability.

Food Quality Assurance:

Maintain the highest standards of food quality, presentation, and taste across all dining outlets.
Oversee the procurement of fresh and high-quality ingredients from reputable suppliers.
Conduct regular inspections of kitchen facilities and practices to ensure compliance with health and safety regulations.

Staff Training and Development:

Recruit, train, and supervise kitchen and serving staff to ensure a skilled and motivated team.
Provide ongoing coaching and feedback to enhance performance and professional development.
Foster a positive work culture that promotes teamwork, creativity, and excellence.

Budgeting and Cost Control:

Develop and manage the F&B budget, including food costs, staffing expenses, and operating supplies.
Implement cost-saving initiatives without compromising quality or guest satisfaction.
Monitor financial performance and analyze variances to make data-driven decisions.

Guest Satisfaction:

Anticipate and exceed guest expectations by delivering personalized service and memorable dining experiences.
Solicit feedback from guests and respond promptly to any concerns or requests.
Collaborate with other departments to ensure seamless coordination and guest satisfaction throughout their stay.

Special Events and Catering:

Plan and execute special events, including bush dinners, wine tastings, and private celebrations.
Coordinate with event planners, vendors, and internal teams to ensure successful execution.
Customize menus and services to meet the unique needs of each event and client.

Wine and Beverage Program:

Curate a diverse and high-quality wine and beverage selection that complements the culinary offerings.
Provide training to staff on wine pairings, cocktail preparation, and beverage service standards.
Ensure proper inventory management, stock rotation, and adherence to responsible alcohol service practices.

Environmental Sustainability:

Champion environmentally sustainable practices within the F&B department, such as reducing food waste and minimizing plastic usage.
Source locally grown and sustainable ingredients whenever possible to support eco-friendly initiatives.
Collaborate with the lodge's sustainability team to implement green initiatives and achieve sustainability goals.

Qualifications and Skills:

Bachelor's degree or diploma in Hospitality Management, Culinary Arts, or related field.
Proven experience in a similar role within the hospitality industry, preferably in a luxury lodge or resort setting.
Strong leadership abilities with the ability to inspire and motivate a diverse team.
Excellent communication and interpersonal skills, with a customer-centric approach.
Proficiency in menu planning, food costing, and budget management.
Knowledge of health and safety regulations, food hygiene standards, and best practices.
Creativity and innovation in menu development and event planning.
Ability to thrive in a fast-paced and dynamic environment, with a passion for delivering exceptional guest experiences.

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