Key Performance Indicators (KPIs): Guest Satisfaction: Measured through guest reviews, feedback forms, and direct Cost Control G Yield Management: Monitoring food cost percentages, stock efficiency, and waste Supplier G Stock Management: Effective cost negotiation, inventory accuracy, and sourcing of high-quality Operational Systems G Compliance: Implementation and adherence to structured FCB systems. Team Performance G Development: Staff training frequency, skill improvement, and retention Candidate Profile: Proven experience as an F&B Manager or Executive Chef in a luxury lodge, boutique hotel, or fine-dining establishment. Strong leadership, mentoring, and team-building skills, with experience in Exceptional organisational and system-implementation capabilities to bring structure to FCB Proficiency in cost control, procurement, and stock Hands‑on experience in menu planning, food presentation, and beverage Passion for creating memorable guest dining experiences and a deep understand...