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: Required Skills G Experience: 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 staff training and development. 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 cre...