PURPOSE OF THE POSITION:   

To own, lead and direct the Ocean Cellar Restaurant Outlet operationally and strategically, contributing to the unique, unforgettable guest experiences and revenue streams. The role will be responsible for planning and execution of service operations to the highest standards.

QUALIFICATIONS & EXPERIENCES:

• Bachelor’s degree in the hospitality field (restaurant management/hotel management/hospitality & tourism/food and beverage management or culinary arts).

• Minimum 6 years of experience in 4- or 5-star food and beverage management, with at least 8 years of food and beverage experience, of which 4 years at the managerial level in a fine dining establishment.
• Knowledge of HACCP Standards.
• High-level proficiency in Opera, Micros, or similar POS software. Proven experience in a high-volume, fine dining establishment.
• Great appreciation of key hotel performance indicators and/or business efficiencies/ratios and benchmarking. Driven by appreciation for hospitality and delivering extraordinary results.
• 3rd international language will be an added advantage.

• A wine sommelier course will be an added advantage. 

KEY DELIVERABLES:

• Contribute to the development of the annual food and beverage strategic initiatives/plans to drive the set strategic outcomes.                                                                                                                   
• Develop and execute the annual outlet budget and strategic operational plans to drive revenue and control cost                                                                                                                        .
• Lead the teams in attaining a sustainable F&B business model with optimum efficiencies that attain F&B GOP, F&B Prime Cost Ratios, F&B COS, and Restaurant Seat Occupancy Rates.
• Understand the F&B breakeven efficiency levels and set targets that operate above breakeven levels.
• Own the restaurant outlet food and beverage cost of sales value chain and ensure optimal results and compliance.
• Implement effective controls to ensure efficient operation and that expenditure stays within budget limitations, including achieving budgeted revenue and labor expenses.
• Achieve and maintain a breakeven point of 25% or better.
• Align all areas of driving business efficiencies with key staff ratios, throughput ratios, waiter-to-guest ratios, overtime, cost of sales, GOPs, fixed cost ratios, contribution margin ratios, F&B prime cost ratios, cash break-even point, EBIT break-even point, etc.
• Develop and plan menus in line with brand positioning and maintain daily specials and seasonal foods in complete detail in order to be able to describe and sell to the guests. Also ensures that the team is aware of these matters.
• Establish controls on stocktakes, rostering, and monitoring of the plating guide and ensure compliance with health and safety regulations.
• Prepare and provide reports related to HR (leave balance, owing days, etc.), finance, and marketing
• Ensure all aspects of food and beverage experiences are in sync with the theme, character/persona, and brand promise (e.g., OE, environment, service, etc.).
• Ensure employee scheduling is completed in a cost-effective and efficient manner.
• Manage, train, mentor, and develop all staff performance on a continuous basis and conduct formal staff appraisals as required

DUE DATE: 28 SEPTEMBER 2026

 OL - Authentic, Caring & Passionate

Applicants meeting our requirements are invited to apply. OL Group of Companies is an Equal Opportunity Employer.

    "This position is subject to a pre-employment screening and vetting process, and by applying for this position, applicants acknowledge that they are aware that the Company reserves the right to carry out screening and pre-employment vetting for all shortlisted applicants. Certificate of Conduct issued by the Namibian Police (not older than 6 months) may be required from all shortlisted applicants."

Requisition ID: 6026