Food & Beverage Floor Manager - N/A08374
Applications accepted until:
Number of Openings


The Palace


Sun City Resort- The Palace

Job Purpose

Responsible for the effective day-to-day shift management of Food & Beverage operations (including restaurants, beverage operations and / or food and beverage service in the unit operations), with specific regard to achieving profitability for specific outlets; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage.



  • Matric/ grade 12
  • 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level



  • 5-6 years in the food and beverage industry of which at least 2 years experience in a supervisory role within the food and beverage environment

Skills and Knowledge

  • In depth knowledge of Food and Beverage products, suppliers, and customer trends
  • Thorough knowledge of customer service principles and skilled in developing and maintaining customer relationships
  • Ability to apply appropriate interpersonal styles within a team to provide leadership
  • Problem-Solving
  • Decision-making

Key Performance Areas:

Delivered F&B Plan Implementation

  • Develop outlet objectives and deliverables in line with Unit F&B strategy
  • Facilitate the communication and implementation of F&B deliverables for the outlet
  • Conduct risk analyses into impact on short term profit margins
  • Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit

Shift Management

  • Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
  • Manage staff appearance and floor appearance/ functioning of equipment and systems for the various outlets
  • Provides feedback and reports back to management on the performance and challenges within the F&B outlets
  • Manage the control of stock and operating equipment as per SOP
  • Cash-ups at the end of the shift

Product Enhancement

  • Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
  • Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
  • Provide product rationalisation on a regular basis or as required
  • Motivate new product enhancements
  • Compile action plans for the implementation of approved projects
  • Measure ROI and performance on a regular basis

F&B Standards & Governance

  • Monitor F&B standards and processes
  • Align practices with new legislative compliance around health, hygiene, safety and the environment
  • Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
  • Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
  • Encourage a waste management culture and ensure all staff are trained.
  • Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas

People Management

  • Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
  • Manage productivities and payroll costs for the outlet
  • Identification of employee training needs
  • Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
  • Manage employee relations within the department
  • Staff communication and motivation
  • Performance contracting, reviews and development
  • Provides resources and removes obstacles to performance
  • Recruit and resource for talent for positions within the department
  • On boarding of new staff members

F&B Cost Controls

  • Participate in the preparation of budget forecasts & controls for the outlet
  • Consolidate Capex requirements for specific outlets
  • Guide and consolidate the completion of Cost of Sales reports including:
  • Theoretical COS per outlet for food & beverage respectively.
  • Recipes €“ Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
  • Food recipe €“ All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
  • Procurement €“ All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
  • Cost control €“ oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS

Customer Relationship Management

  • Ensures that guests are treated with courtesy and respect at all times
  • Interact with guests and provide professional service standards and solutions
  • Handle any escalated complaints, disputes and suggestions as required
  • Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
  • Be present on the floor during service / promotions or functions
  • Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
  • Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
  • Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property


Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.