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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 hospitality field (restaurant management, hotel management, hospitality & tourism, food and beverage management or Culinary Arts)

• Minimum 6-8 years of experience in food & beverage management, with at least two years at the management level in a 4- or 5-star hotel.
• Knowledge of HACCP Standards
• Proficient in MS Office, Micros, and OPERA added advantage.
• Great appreciation of the hospitality industry, dining experience, business goals, or business efficiencies/ratios and benchmarking.
• Profound understanding of the 4–5-star hotel concept.
• 3rd international language will be an added advantage

• Wine sommelier course will be an added advantage 

KEY DELIVERABLES:

• Develop the annual restaurant outlet budget with support from finance and relevant stakeholders that are informed by the strategic plans and operational requirements.
• Contribute to the marketing calendar to maximize revenue to attract and retain guests throughout the year.
• 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 labour expenses.
• Own the restaurant outlet food and beverage cost of sales value chain and ensure optimal results and compliance.
• Achieve and maintain a breakeven point of 25% or better.
• Align all areas of driving business efficiencies, keys to staff ratios, throughput ratios, waiter to guests ratios, overtime, cost of sales, GOPs, Fixed Costs ratios, Contribution Margin ratios, F&B Prime Cost ratios, Cash break-even point, EBIT break-even point, etc.
• Establish controls on stock takes, rostering, and monitoring of the plating guide and ensure compliance of 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 staff 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: 16 June 2025

 O&L - a Great Place to Work.

Applicants meeting our requirements are invited to apply. O&L 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: 4871