Join the historic Stellenbosch wine estate known for regenerative farming, heritage preservation, luxury hospitality, and culinary excellence. We are seeking an experienced and passionate person to lead our front-of-house team and deliver exceptional dining experience at one of our estate restaurants.
We are looking for a passionate, dynamic and forward-thinking Food & Beverage Manager to lead the guest experience at our award-winning Wine Estate — a place where regenerative farming, seasonal cooking, and heartfelt hospitality shape every plate and pour.
Nestled among heritage vines, our estate offers more than just food and wine — we curate bespoke experiences that celebrate Cape Terroir, sustainability, and slow living.
About Us
Our estate is known for its historic charm, farm-to-table philosophy, and world-class wines. We pride ourselves on warm South African luxury hospitality, seasonal, farm to table menus, and immersive food and wine experiences. We encapsulate Heritage and the sustaining of old practices in a modern setting.
Your Role:
As our F&B Manager, you will be working closely together with the Head of Gastronomy as the heartbeat of front-of-house hospitality — bringing together service, story, and soul. From garden-to-glass pairings to immersive wine tastings, you’ll work closely with our culinary, vineyard, and Hotel events teams to craft unforgettable guest journeys rooted in authenticity, creativity and world class Excellence.
A dynamic leader with luxury hospitality experience, deep wine knowledge, a commitment to sustainability, and a proven track record in managing multi-outlet F&B operations.
Key Responsibilities:
- elevate all F&B operations across the estate (restaurant, tasting room, events, and private experiences)in accordance with the set-out food and beverage philosophy
- Curate and refine unique guest moments through detail-driven service
- Develop and execute a cohesive F&B strategy aligned with the estate’s regenerative and luxury ethos.
- Collaborate with chefs, winemakers, and sustainability teams to create seasonal, estate-driven offerings.
- Uphold and inspire a service culture that is warm, professional, and proudly local with a focus on excellence.
- Ensure sustainability practices are embedded in all service and sourcing standards
- Manage budgets, inventory, and supplier relationships with integrity and efficiency. Oversee financial performance, budgets, procurement, and cost control.
- Oversee training and development of a passionate hospitality team
- Recruit, train, and manage a high-performing service team with a focus on guest experience.
- Maintain compliance with health, safety, and licensing regulations.
- Curate wine and beverage programs in collaboration in line with estate production and pairing experiences.
- Drive innovation, sustainability, and continuous improvement across all F&B touchpoints.
You Bring:
- Minimum 5 years' experience in a similar position and establishment
- A love for nature, local produce, and slow food philosophy
- Proven experience managing F&B in a boutique or luxury environment
- Deep understanding of wine, front-of-house excellence, and event hosting
- Creative flair, a collaborative spirit, and meticulous attention to detail
- Leadership that is hands-on, empowering, and forward-thinking
- Commitment to sustainable hospitality practices
- Focused on continued training and improving all guests' experiences.
We Offer:
- A chance to co-create in an inspiring estate grounded in purpose and passion
- A collaborative, like-minded team.
- Space to innovate, evolve, and make a meaningful impact
- Competitive remuneration and growth opportunities
If you’re a hospitality professional with heart, soul, and high standards — and a love for wine, food, and people — we’d love to hear from you.
Apply now with your CV, updated and relevant references with a short motivation to:
MIchelle Theron – michelle.theron@vergenoegd.co.za
Only candidates with the required experience and qualifications will be shortlisted and contacted.
Start Date: 1 October 2025 or sooner.