Job Description
Reporting to Operations & Lodges Coordinator
The officer will be responsible for services delivery, controls and revenue generation in all Food
and Beverage outlets. Inspires, leads, and oversees the entire F& B team members, ensuring
success in achieving targets, and food quality as per set Brand Standards. Contribute to the
goals and objectives of the department focusing on developing an engaged team. Managing and controlling all available resources to meet and surpass guest expectations.
Job Profile
1. Manages all F&B and day-to-day operations within budgeted guidelines and to the
highest standards
2. Preserves excellent levels of internal and external customer service
3. Designs exceptional menus, participating in purchase F & B goods and continuously
make necessary improvements
4. Identifying customers’ needs and respond proactively to all of their concerns
5. Leads F&B team by attracting, recruiting, training and appraising talented personnel
6. Establishes targets, KPI’s, schedules, policies and procedures for the department
7. Provides a two-way communication and nurtures an ownership environment with
emphasis in motivation and teamwork
8. Complies with all health and safety regulations
9. Reports to management on departmental sales results and productivity
10. Ensures that customers are satisfied with food and service delivery
11. Assists with marketing events
Person Profile
i. Master’s degree in hospitality Management or equivalent will be an added advantage
ii. Bachelor’s degree in Hospitality, or Hotel Management or equivalent
iii. At least eight (8) years’ work experience, three (3) of which must have been in
supervisory management
iv. Professional qualification and membership where applicable
v. Management course lasting not less four (4) weeks.
vi. Proficiency in computer applications
vii. Fulfill the requirements of Chapter Six of the Constitution;
OR
i. Bachelor’s degree in hospitality Management or equivalent
ii. Bachelor’s degree in hotel management or equivalent
iii. Diploma in Food and Beverage Management or relevant field
iv. Diploma in catering management or equivalent
v. Professional qualification and membership where applicable
vi. Management course lasting not less four (4) weeks.
vii. At least eight (8) years’ relevant work experience
viii. At least three (3) years’ experience in supervisory management
ix. Fulfill the requirements of Chapter 6 of the Constitution
Key Competencies and Skills
i. Proven food and beverage management experience
ii. Knowledge of various computer software programs
iii. Ability to spot and resolve problems efficiently
iv. Mastery in delegating multiple task
v. Up to date with food and beverage trends and best practices
vi. Organization and prioritization skills
vii. Ability to work independently and proactively in a fast-paced environment
viii. Guest oriented and service minded
ix. Ability to manage personnel and meet financial targets
x. Energetic, out-going professional, possess unquestionable personal values founded on accountability, integrity and transparency.
xi. Self – driven, service oriented & team player
xii. Have planning, organizing and strategic abilities with strong report writing and self presentation skills.
xiii. International experience with a strong background in both Local international cuisine, menu planning & cost management advantageous
xiv. Flexible and willing to take initiative in identifying and performing work that needs to be done