1. Operational Management
• Oversee daily operations of all food and beverage areas, including restaurants, bars,
banquets, room service, and catering.
• Ensure services consistently meet the hotel’s high-quality standards and guest
expectations.
• Supervise and support kitchen and service teams for seamless operations.
• Monitor inventory levels, ordering supplies to maintain optimal stock.
• Develop and implement efficient operating procedures.
2. Customer Service and Satisfaction
• Provide outstanding customer service across all outlets.
• Address and resolve guest complaints professionally and promptly.
• Monitor guest feedback and implement improvements based on preferences.
• Collaborate with other hotel departments to ensure a seamless guest experience.
3. Menu Planning and Development
• Collaborate with chefs to create innovative, profitable menus aligned with the
hotel's concept.
• Regularly update menus to reflect seasonal trends and guest preferences.
• Establish competitive food and beverage pricing based on market analysis.
4. Budgeting and Financial Management
• Develop and manage departmental budgets, ensuring cost control and profitability.
• Analyze financial reports to track performance and identify growth opportunities.
• Implement cost-saving measures to meet financial targets.
5. Compliance and Health & Safety• Ensure compliance with food safety regulations, health codes, and hygiene
standards.
• Conduct regular inspections of kitchen and service areas for cleanliness and safety.
• Maintain adherence to legal and licensing requirements, including alcohol service
regulations.
6. Inventory and Procurement Management
• Manage procurement of high-quality food and beverage supplies cost-effectively.
• Oversee stock control, ensuring proper storage and rotation.
• Establish strong supplier relationships for timely delivery and pricing negotiations.
7. Marketing and Promotions
• Collaborate with the marketing team to develop promotions and seasonal
campaigns.
• Stay updated on industry trends to ensure competitive offerings.
• Plan and execute special events such as themed dinners, wine tastings, and private
functions.
8. Event Planning and Coordination
• Oversee planning and execution of banquets, conferences, and special events.
• Coordinate with event planners and service staff for smooth operations.
• Tailor food and beverage services for large-scale events and corporate meetings.
9. Reporting and Communication
• Prepare regular reports on departmental performance, sales, and inventory.
• Maintain open communication with hotel management to align with overall goals.
• Address guest feedback, operational challenges, and team performance.
10. Sustainability and Innovation
• Implement sustainable practices in food sourcing and waste management.
• Explore new trends, including plant-based options and local sourcing.
• Foster innovation in menu offerings and service delivery.
Minimum Requirements
• Degree/Diploma in Hospitality Management, Food & Beverage, or a related field.• A minimum of 3 years’ experience in a leadership role in the food and beverage
industry.
• Strong leadership, organizational, and interpersonal skills.
• Proficiency in inventory management, financial reporting, and customer service.
• Excellent communication skills in English and Kiswahili.
• Knowledge of health, safety, and food service regulations.