Assistant F&B Manager

DEPARTMENT: F & B Department

SUPERVISOR: GENERAL MANAGER

LOCATION: Nairobi

Main purpose of the F&B Manager:

• You will be responsible for ensuring correct welcoming and serving of guest following the standards, respecting the food safety regulations and the budget.
• In the interest of quality and customer satisfaction, you will master our product and menus in order to advise guest and make additional sales.

Objectives (Main Tasks):

Group Standards

• Ensure the group brand standards are respected
• Enforce use of the SOP
• Make sure that the corporate guideline are respected

Finance

• Ensure individual guest are invoiced
• Run End of day reports
• Manage group payment
• Chase debtor
• Manage F&B cost control
• Manage cash handling

Human Resources

• Inspire the team
• Participate in the recruitment
• Define recruitment need
• Recruit employees
• Manage employees
• Manage the employee induction
• Manage annual performance review
• Manage the day to day performance
• Manage the team day to day
• Participate in the staff training
• Establish the training need
• Manage on the job training

Sales

• Run sales initiatives in accordance with the sales plan
• Develop new sales accounts
• Ensure company contract implementation

Purchasing

• Implement internal purchasing procedures
• Manage the relationship with suppliers
• Implement the group preferred suppliers agreements
• Select local suppliers
• Order product

Department Storage

• Manage departmental storage inventory
• Manage departmental inventory
• Manage departmental par stock level
• Manage stationery departmental stocks
• Manage crockery, glassware and cutlery departmental stocks
• Manage drink stock

Reservation

• Manage group inquiries

Security & Safety

• Participate in the opening and closing of the department
• Participate in the safety & security committee
• Ensure employees & guest safety
• Ensure food hygiene compliance

Restaurant / Banqueting / Bar / Room Service

• Organise F&B departmental administrative tasks

- Design of drinks menus

- Ensure POS is up to date

- Ensure appropriate reports are printed

• Organise department for service
• Oversee the department during service
• Ensure proper billing
• Ensure guest satisfaction
• Organise the after service cleaning
• Ensure banqueting material storage

QUALIFICATIONS AND SKILLS:

M

S

U

A

Training

§  Advance hospitality training

X

Experience

§  Prior experience (2 years) in a branded environment as a supervisor/manager in hospitality or hotel industry

§  Should be 30 years of age minimum and above

§  Have 10 years of experience in hotel industry

X

X

X

Expertise

(job-knowledge, technical skills)

§  Intermediate food hygiene HACCP

§  Management skills

§  Knowledge of health & safety procedures

§  Good knowledge of service practices

§  Understanding of menu costing

§  Ability to understand & follow guidelines

§  Conversational English

§  Ability to work with Fidelio and Micro-O.S, Excel and PowerPoint

§  Fluent in English and any other foreign language is an addition

X

X

X

X

X

X

X

X

X

Behaviour

(human qualities)

§  Working in a team

§  Communication skills

§  Lead by example

§  Communication skills

§  Hard worker & committed to work

§  Sense of organisation

§  Positive attitude & sense for detail

§  Good personal appearance

X

X

X

X

X

X

X

X

M: Mandatory; S: Strongly advise; U: Useful; A: Appreciate but not essential

WORK RELATIONSHIP

Internal:

• Kitchen – To coordinate food service
• Purchasing – To purchase food and beverage items
• Sales – Respond to group requests

External:

• Customers – Handling complaints
• Outside catering
• Communication – with the sales and marketing

WORKING CONDITIONS

Hours of operation according to schedule and the graphic

Assessment of work of a position:

Once in a year, according to system "Assessment of the personnel" the position is assessed by the General Manager.

If you meet the criteria of the above position, submit a copy of your C.V and Cover Letter indicating your interest in this position.