Human Capital Resource Centre

Bar & Restaurant Manager: Poa Place Resort

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Job Summary

Responsible for the staffing and motivation of a professional bar and restaurant brigade; staff welfare and training; maintaining prime condition of all operating equipment;

  • Minimum Qualification: Diploma
  • Experience Level: Management level
  • Experience Length: 7 years

Job Description

Responsible for the staffing  and motivation of a professional bar and restaurant brigade; staff welfare and training; maintaining prime condition  of all operating equipment; full responsibility for payroll costs and other expenses; planning and expediting new menus concepts and trends in conjunction with the Manager and Executive chef ( within the boundaries of the hotels expectations); responsible for the effective and efficient operation of all the Bar & Bar & Restaurant, with the prime objective of providing a first class product, timeously and of an excellent standard, in keeping with the established Hotel Standards of Performance(SOP)

·         Holds regular problem solving and operational meetings with all personnel to ensure smooth running of the Bar & Restaurant, with the aim of maintaining the Hotel’s standards.

·         Takes personal interest in staff welfare to ensure the brigade remains highly motivated and performs at its best under operational conditions.

·         Conducts regular performance appraisals on all Bar & Restaurant Staff in accordance with the Hotel’s policy.

·         Ensures all employment, terminations, and disciplinary procedures are carried out in accordance with Company policy.

·         Regularly inspects all operational areas to ensure that tidiness, correct storage, stock levels, and the highest degree of hygiene & cleanliness are maintained. Actions any irregularities immediately.

·         Regularly oversees, in conjunction with the Cost Controller, attends and monitors all operating equipment stock takes and ensures accuracy and correctness.

·         Orders, through the F&B Controller, all food &beverage items required at the set standards and within the budgetary constraints.

·         Liaises closely with the Hotel’s Sales department in order to ensure the smooth running of all pre-booked functions and special parties.

·         Maximizes food & beverage profitability by controlling all spillage, spoilage, and wastage.


Minimum qualifications

·         Diploma in Restaurant Management or Hospitality preferred. A degree will be an added advantage.

·         Three  years of experience leading or managing a front-of-house restaurant / bar team

·         Strong understanding of steps of service; outstanding communication, leadership, and problem-solving skills

·         Great leadership skills & complete knowledge of inventory procedures & controls.

·         Must be able to control costs, train staff, handle social media posts & have impeccable customer service skills.

·         Ability to work a flexible schedule


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