Regional Food And Beverage Manager (Race Coast KZN)

Join Race Coast Kwa Zulu Natal as Regional Food And Beverage Manager - Be Part of Our Exciting Journey!

Race Coast is seeking a Regional Food and Beverage Manager – KZN who will be responsible for leading and overseeing all F&B operations across Hollywoodbets Greyville, Hollywoodbets Scottsville and Summerveld, including race days, hospitality, conferencing, functions and events. The role drives commercial and operational performance, revenue and profitability, service standards and effective stock and operational controls, while coordinating F&B Operations, Kitchen and F&B Controls & Administration to ensure seamless execution and consistent standards across the region.

Location : Hollywoodbets Greyville

Type : Full – Time

Experience : Five (5) to eight (8) years’ F&B experience with 3–5 years in a leadership role

About Race Coast

From the Western Cape to KwaZulu-Natal, we bring people together for legendary races, vibrant festivals, and unforgettable celebrations. Beyond the thrill of the track, Race Coast is about live music, fashion, food, and experiences that spark connection and keep the energy alive all year round.

At Race Coast, we don’t just host race days. We curate elevated experiences that blend sport, style, and sophistication. With our footprint across some of South Africa’s most iconic venues, including Hollywoodbets Kenilworth and Hollywoodbets Durbanville in the Western Cape, and Hollywoodbets Greyville and Hollywoodbets Scottsville in KwaZulu-Natal, we are redefining the modern race day for a discerning audience. Each event is an exhilarating hub of heart-pounding action, lifestyle, and entertainment.

What You'll Do:

Operations and service delivery

· Manage F&B operations across bars, hospitality lounges and suites, race days, conferencing and event catering at Hollywoodbets Greyville, Hollywoodbets Scottsville and Summerveld Training Centre.

· Ensure operational and event readiness, including appropriate staffing, resources and venue preparation across all F&B operations.

· Drive consistent service standards, presentation, product quality and guest experience, aligned with venue and event requirements.

· Ensure effective FoH and BoH coordination and execution to meet required service, timing, quality and volume standards.

Financial performance and GP control

· Own regional F&B financial and GP performance, ensuring achievement of approved revenue, GP, cost of sales and operating budget targets across all KZN operations.

· Monitor budgets, revenue, GP, COS, labour and operational expenditure, identify adverse variances early and ensure appropriate corrective action is implemented.

· Drive margin improvement through menu engineering, pricing discipline, portion and yield control, product mix, labour efficiency and effective management of wastage and losses.

· Implement and monitor appropriate cost controls for high-risk products, high-volume race days, feature events, hospitality and event-driven operations, ensuring resources and stock are aligned to anticipated demand.

Stock, Systems & Controls

· Ensure disciplined stock management and GAAP/POS governance, including receiving, GRVs, requisitions, transfers, returns, stock counts and reconciliations.

· Ensure stock takes are scheduled, completed, recorded and reported.

· Ensure variances are investigated to root cause, corrective actions assigned and stock losses, wastage and supply risks minimised.

· Ensure GAAP stock-on-hand and control reconciliations are completed per audit and finance requirements.

People Leadership & Performance

· Lead, develop and manage the regional F&B management team, establishing clear accountability, performance standards and development objectives.

· Recruit, train and manage permanent, casual and outsourced F&B resources to support operational requirements.

· Develop and implement staffing and deployment plans for race days, feature days, hospitality and events, aligned with service requirements and approved budgets.

· Drive performance management, discipline, training and succession development, with particular focus on strengthening management and supervisory capability.

Supplier and Procurement Management

· Oversee supplier relationships and procurement planning to ensure appropriate product availability, quality, pricing and service levels across regional F&B operations.

· Ensure effective demand planning and par-level management, particularly for race days, feature days, hospitality and high-volume events.

· Monitor supplier performance and delivery standards, ensuring shortages, quality concerns, pricing discrepancies and other issues are resolved timeously.

· Work with Procurement and relevant stakeholders to minimise supply risk, optimise stockholding and ensure purchasing is aligned with approved requirements and budgets.

Governance, Compliance & Risk Management

· Ensure compliance with F&B policies and SOPs, food safety, liquor licensing, health and safety, event safety and other applicable regulatory requirements.

· Enforce key F&B controls, including authorised stock movements, timely stock counts and system capture, variance investigation and appropriate escalation of control breaches.

· Ensure race day and event readiness is formally reviewed and signed off prior to service, with identified operational, stock, staffing, safety and compliance risks addressed.

· Work closely with Health & Safety, Security, Compliance, Audit and other relevant stakeholders to manage risks, investigate incidents and ensure corrective actions are implemented and closed out.

Performance Reporting & Accountability

• Ensure accurate and timely F&B management reporting covering revenue, GP, COS, stock variances, labour, operational performance, risks and corrective actions.
• Review race day and post-event performance, including financial results, stock and cost variances, operational challenges and lessons learned, and ensure agreed improvements are actioned.
• Ensure material financial, stock, operational, people and compliance variances are investigated to root cause, with clear accountability, actions and completion dates assigned.

· Provide appropriate reporting and escalation to the National Head: F&B, clearly identifying the issue, business impact, corrective action and matters requiring intervention or decision.

What You’ll Need:

· Standard 10/ Grade 12/ Matric Equivalent

· Computer literate

· Diploma or higher qualification in Food & Beverage Management, Hospitality Management, Business Management or related discipline.

· Five (5) to eight (8) years’ F&B experience with 3–5 years in a leadership role (high-volume/events preferred)

What We’re Looking For

· Collaborative: Works seamlessly with management and other team members with the ability to coordinate projects and work teams.

· Adaptable: Handles multiple tasks with fast turnarounds with professionalism. Ability to work under pressure and adapt to changing demands.

· Communication: Strong interpersonal and communication skills.

· Deadline Driven: A professional who consistently meets deadlines.

· Business Acumen: Understanding main business drivers to impact on decision making; demonstrating financial awareness; controlling costs and thinking in terms of profit, loss and added value.

· Communication Skills: Ability to communicate effectively in the English language, both verbally and in writing with team members and management. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Ability to read and understand information and ideas presented in writing.

· Proactive: Should be proactive in all aspects. Goal and deadline driven with the ability to see out tasks until completion.

· Problem Solving: Identify, analyses, organize and solve problems and issues in a timely