Fractional Food & Beverage Director · Western Cape
Twenty-five years directing multi-outlet hospitality operations across South Africa and Ireland — from intimate fine-dining rooms to 500-cover events. Executive-level expertise, without the full-time commitment.
For over two decades, Kobus has carried full operational accountability for some of the most awarded hospitality properties in South Africa and Ireland.
He now offers that same leadership on a fractional basis — embedding with hotels, resorts, restaurant groups and owners who need senior F&B direction without adding a permanent executive to payroll.
Whether you're opening a new venue, turning around an underperforming outlet, or want ongoing strategic oversight a few days a month, Kobus brings the financial discipline, service standards and operational instinct that only come from running it at the highest level.
Services
Scaled to the moment you're in — from a standing seat at the table to a single, focused project.
Ongoing strategic and operational leadership for a set number of days each month — covering team structure, service standards, menu and beverage strategy, supplier relationships, and P&L performance across your outlets.
End-to-end support for new venue launches, concept development and outlet repositioning — from operational design and team build to beverage programmes, pricing architecture and opening execution.
A focused expert eye where you need it most — beverage cost and sales-mix analysis, labour optimisation, service quality audits, wine and cocktail list development, and profitability turnarounds.
Areas of expertise
Great food and beverage is never just about the plate. It's timing, energy, and the moments people remember.
The standard Kobus builds towardWhere the experience was earned
Twenty-five years across some of the most awarded hospitality properties in South Africa and Ireland.
About Kobus
Kobus van Zyl has spent his career at the sharp end of five-star hospitality, from a picturesque country lodge in County Kerry to award-winning resorts on South Africa's Garden Route.
What started in beverage — wine, whiskey, cocktails — grew into full operational command of multi-outlet properties and teams in the hundreds.
He pairs genuine financial and business acumen with a relentless focus on quality and service — the combination that lets him walk into any operation, read it quickly, and make the decisions that move it forward.
Get in touch
Tell me a little about your business and what you're working toward. I'll come back to you to arrange an initial conversation.