Food & Beverage Operations Lead

Work Amidst Nature in the Heart of the Winelands

Imagine starting your day with the sunrise over lush vineyards and the tranquillity of farm life. At Boschendal, the surroundings are not just a backdrop; they’re integral to our work and our inspiration. Nestled in the heart of South Africa’s golden triangle of wine country, our farm offers a unique escape from the hustle of city life. A Typical Day at Boschendal: Experience a different pace and setting of work life. Whether it’s walking among the vineyards, engaging with guests, or collaborating on a new project, every day here is a blend of meaningful work and the beauty of the natural landscape.

Our Purpose: Regenerating our Future & Soil

At Boschendal, our purpose is clear: to nurture the land, inspire our people, and strengthen our community. Guided by core values, we strive to offer something truly meaningful, from our regenerative practices to our dedication to artisanal craftsmanship.

Food & Beverage Operations Lead

As the Food & Beverage Lead, you will oversee all hospitality and restaurant operations across the estate, ensuring an exceptional farm-to-table dining experience that highlights the estate’s wines. You will manage multiple outlets—including the fine dining restaurant, tasting room, events, and picnics—while leading the F&B team and working closely with the winemaking, culinary, and marketing teams to uphold the estate’s brand identity.

KEY DUTIES AND RESPONSIBILITIES INCLUDES BUT ARE NOT LIMITED TO:

Operational Management

• Ensure that Standard Operating Procedures (SOPs) are implemented and upheld according to brand standards.
• Ensure F&B employees work collaboratively and flexibly with other departments, in line with company values.
• Monitor the quality, presentation, and consistency of food and beverage products across all outlets, striving for continuous improvement.
• Ensure all F&B activities and decisions align with company strategy.
• Develop creative and innovative event concepts by leveraging internal capabilities or qualified vendors.
• Maintain offerings and equipment in line with, or ahead of, industry trends.
• Ensure all operational equipment is functional, well-maintained, and appropriately serviced.
• Oversee staffing, performance management, and HR-related matters.
• Implement and execute SOPs in alignment with organisational values.
• Address guest enquiries, complaints, and feedback using strong culinary knowledge and service insight.
• Oversee smooth operation and high-quality delivery of special events, night markets, and all catering activities.

Staff Leadership

• Lead, mentor, and guide hospitality staff across all outlets.
• Train and motivate the team to maintain exceptional performance standards.
• Conduct performance evaluations and manage scheduling requirements.
• Oversee recruitment and selection of F&B employees following property guidelines and competency-based principles.
• Ensure punctuality, correct uniforms, and professional appearance of all staff, upholding hygiene and grooming standards.
• Maximise team effectiveness through skills development, coaching, and structured training.
• Conduct Performance Development Discussions with outlet managers during weekly 1:1 sessions to support their growth and goals.
• Ensure managers conduct the same weekly sessions with their teams.
• Approve monthly timesheets and overtime records.

Quality Control

• Monitor food preparation processes to ensure consistent quality, presentation, and taste.
• Maintain the highest levels of cleanliness, hygiene, and safety across restaurants and event spaces.

Financial Management

• Manage stock control and cost efficiencies.
• Maximise employee productivity through multi-skilling and flexible scheduling to meet financial and guest experience targets.
• Ensure all outlets operate profitably while delivering on the brand promise.
• Manage product cost of sales and operational expenditure (Opex) in alignment with KPIs.
• Oversee stock management processes across all outlets.
• Reduce wastage and promote responsible resource usage.
• Review forward availability for six months to identify high/low demand periods and mitigate risks such as shortfalls or overbooking.

Administration & Customer Efficiency

• Manage administrative processes including availability controls, rate accuracy, and waitlist monitoring.
• Oversee, reconcile, and approve monthly staff tips.
• Coordinate with the Maintenance Manager to plan preventative maintenance and manage inventory control.

Compliance, Health & Safety

• Ensure compliance with all relevant regulations (HACCP, OHSA, liquor licensing, fire safety).
• Ensure corrective actions are implemented promptly when issues arise.
• Liaise with the Safety Officer to ensure staff are trained in emergency procedures, fire safety, and first aid.
• Oversee responsible alcohol service and compliance training for all staff.

Guest Experience & Service Excellence

• Implement guest experience standards across all outlets to ensure exceptional hospitality.
• Monitor guest satisfaction scores, review online feedback, and implement targeted improvement strategies.
• Create and maintain guest journey maps for each outlet, ensuring seamless flow from arrival to departure.

Wine Service & Beverage Strategy

• Ensure all staff receive wine service training, including wine knowledge, pairing skills, and sales techniques.
• Oversee beverage program development (wine lists, cocktails, non-alcoholic pairings).
• Monitor wine stock levels, storage conditions, spoilage, and inventory standards across all outlets.

Sustainability & Environmental Stewardship

• Promote environmentally responsible practices such as waste reduction, composting, recycling, and water conservation.
• Ensure alignment with the estate’s sustainability goals, including biodiversity, regenerative farming, and low-waste initiatives.

Leadership & Culture Building

• Cultivate a culture of hospitality excellence, teamwork, and accountability.
• Drive employee engagement through recognition, constructive feedback, and effective communication.
• Support succession planning and career-path development for staff at all levels within the F&B department.

Strategic Planning & Reporting

• Participate in annual budgeting and business strategy formulation.
• Prepare monthly and quarterly reports on F&B performance, KPIs, labour costs, and guest satisfaction outcomes.
• Identify, propose, and develop new revenue opportunities (e.g., wine experiences, seasonal dining concepts, themed events).