**Additional Information** **Job Number** 26016436 **Job Category** Food and Beverage & Culinary **Location** Protea Hotel Pretoria Loftus Park, 416 Kirkness Street, Pretoria, Gauteng, South Africa, 7 VIEW ON MAP (https://www.google.com/maps?q=Protea%20Hotel%20Pretoria%20Loftus%20Park%2C%20416%20Kirkness%20Street%2C%20Pretoria%2C%20Gauteng%2C%20South%20Africa%2C%207) **Schedule** Full Time **Located Remotely?** N **Position Type** Management **JOB SUMMARY** **SA Citizens Only.** Serves as the strategic business leader for the property’s Food & Beverage and Culinary operations, including Restaurants/Bars, Room Service, and Banquets/Catering (where applicable). This role is responsible for developing and executing departmental strategies aligned with brand service standards and brand initiatives. The position ensures the Food & Beverage/Culinary operation meets target customer expectations, drives employee satisfaction, grows revenue, and maximizes departmental financial performance. It also leads the creation and implementation of property-wide strategies that deliver high-quality products and services, exceed guest and employee expectations, and generate strong returns on investment. This position will require shift work and weekends. This is a hands on position. **CANDIDATE PROFILE** **Education & Experience** **Option 1** + High school diploma **plus at least 6 years of experience** in culinary, food & beverage, or a related field. + Experience must include a **supervisory role managing a team of at least 50 associates** + Must demonstrate prior experience performing **at least 80% of the Core Work Activities** listed below. **OR** **Option 2** + A **2-year degree** in Culinary Arts, Hotel/Restaurant Management, or a related field **plus at least 4 years of relevant experience** . + Experience must include a **supervisory role managing a team of at least 50 associates** + Must demonstrate prior experience performing **at least 80% of the Core Work Activities** listed below. **SKILLS & KNOWLEDGE** + **Customer & Personal Service** – Strong understanding of customer needs assessment, service quality standards, and evaluating guest satisfaction. + **Management of Financial Resources** – Ability to allocate and control spending to achieve operational objectives. + **Administration & Management** – Knowledge of strategic planning, resource allocation, leadership principles, HR management, and operational coordination. + **Applied Business Knowledge** – Awareness of market dynamics and enterprise-level objectives to diagnose strengths, anticipate risks, identify opportunities, and align team actions with business goals. + **Management of Material Resources** – Skill in acquiring and managing equipment, facilities, and supplies efficiently. **CORE WORK ACTIVITIES** **1. Developing and Maintaining Food & Beverage/Culinary Goals** + Sets clear expectations and holds F&B leaders accountable for service behaviors. + Reviews financial statements to assess performance against budget. + Recommends CAPEX funding for equipment and renovations aligned with brand strategy. + Partners with F&B leadership to identify concerns and create strategies for financial improvement. + Establishes challenging yet achievable operational goals. + Continuously seeks opportunities to improve service performance. **2. Developing and Maintaining Budgets** + Develops and manages the Food & Beverage budget. + Monitors actual and projected sales to ensure revenue goals are met or exceeded. + Ensures cash control and liquor control procedures are in place and followed. + Protects profit margins while maintaining high guest and employee satisfaction. **3. Leading the Food & Beverage/Culinary Team** + Uses strong interpersonal and communication skills to inspire, lead, and influence others. + Builds mutual trust, respect, and teamwork across the department. + Consistently meets or exceeds performance, budget, and team goals. + Leads by example, demonstrating integrity and professionalism. + Seeks opportunities to increase profit through cost/benefit analysis and new business opportunities. + Challenges current processes and drives innovation and change. + Ensures regular and effective communication across all F&B areas (briefings, meetings, updates). + Maintains open, collaborative relationships across the department. + Develops a Food & Beverage operating strategy aligned with brand business strategy. + Identifies staff development needs and provides coaching, mentoring, and skills support. + Stays current with market trends and introduces new products to enhance customer satisfaction, generate revenue, and maintain competitive advantage. **4. Ensuring Exceptional Customer Service** + Provides service that exceeds customer expectations to drive satisfaction and loyalty. + Coaches employees to better understand and meet guest needs. + Reviews guest feedback (comment cards, satisfaction surveys) and ensures corrective actions are taken. + Empowers employees to deliver exceptional service. + Balances cost considerations with a strong commitment to service quality. + Communicates action plans based on guest feedback to property leadership. **5. Managing and Conducting Human Resource Activities** + Provides clear guidance, direction, and performance standards to the team. + Supports leadership team in effectively managing wages, F&B costs, and controllable expenses. + Recruits leaders with strong functional expertise, creativity, and entrepreneurial drive. + Sets goals and expectations and holds staff accountable through the performance review process. + Ensures expectations are clearly communicated and employees feel comfortable raising concerns. + Collaborates with Human Resources when needed. + Ensures fair and equitable treatment of employees. + Provides specific, actionable feedback to提升 performance. **ADDITIONAL RESPONSIBILITIES** + Communicates relevant information to executives, peers, and subordinates promptly. + Shares information through phone, written communication, email, or in person as needed. + Analyzes data to determine the best solutions and resolve problems. + Estimates food, liquor, wine, and beverage needs for purchasing and requisition planning. + Orders and purchases necessary equipment and supplies. _At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._ Protea Hotels by Marriott® is the leading hospitality brand in Africa and one of the most widely recognized hospitality brands on the continent, with over 60 hotels across South Africa, Zambia, Nigeria, Namibia, Tanzania and Uganda. If you have a passion for delivering every guest a personalized service experience and desire to be part of the ‘Coolest Hotel Brand in South Africa’, join the Protea Hotels by Marriott® team today! In joining Protea Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,​ **begin** your purpose, **belong** to an amazing global​team, and **become** the best version of you.