Food & Beverage Manager at Corporate Staffing

Key Responsibilities

• Implement a hands-on management approach to stay informed about departmental operations.
• Conduct all required inspections according to the Hotel Management Manuals and the General Manager’s requests.
• Create and use checklists for all Food & Beverage service outlets before, during, and after service.
• Ensure cleanliness and proper presentation of food in restaurants and conference facilities, and keep items replenished.
• Complete and sign daily checklists for all service outlets.
• Develop and continuously review Food & Beverage Standard Operating Procedures.
• Ensure all administrative and operational procedures comply with Standard Operating Procedures.
• Review client feedback at each F&B meeting and take immediate corrective action.
• Ensure the Food & Beverage team adheres to control procedures as per the Hotel Management Manuals.
• Conduct random inspections using checklists from the Hotel Management Manuals.
• Act in the company’s best interests to minimize costs and maximize revenue within the job scope.
• Research, propose, and implement new Food & Beverage products and services.
• Foster an environment for staff innovation and creativity in Food & Beverage services.
• Provide a variety of products to meet changing client preferences.
• Ensure all staff are trained and familiar with operating standards, with at least two training sessions per month documented with lesson plans sent to Human Resources.
• Lead staff by example, uphold high ethical standards and set clear objectives for each employee.
• Ensure new employees receive thorough inductions before starting their jobs.
• Maintain good industrial relations and continuously improve productivity.
• Involve staff in their career development and align them with the company’s philosophy.
• Conduct regular staff appraisals to identify development areas, build on strengths, and determine training needs for future career growth.
• Encourage departmental participation in in-house sports and industry competitions.
• Ensure staff are well-informed and wear standard name badges.

Qualifications and skills

• Bachelor’s degree from Kenya Utalii College
• MA from a reputable institution is an added advantage
• Over eight (8) years of experience in the hospitality industry with at least five (5) years in a managerial role in a 5-star Hotel
• Experience in international cuisine
• Proven ability to manage and lead a large team
• Excellent communication skills
• Strong leadership skills to motivate and guide a team effectively
• Demonstrated ability to implement and maintain high standards of hygiene, quality, and productivity
• Experience in cost management and revenue maximization
• Innovative mindset with the ability to introduce new products and services