Job Summary

Responsible for the coordination of the Food and Beverage services on a daily basis and the reputation of the hotel in this area.

  • Minimum Qualification: Bachelor
  • Experience Level: Senior level
  • Experience Length: 5 years

Job Description/Requirements

Position Summary
Responsible for the coordination of the Food and Beverage services on a daily basis and the reputation of the hotel in this area. Acting as a management representative to clients, as well as coordinating all phases of group meeting/banquet functions held in the hotel. Reports to the General Manager or Resident Manager.

DUTIES AND RESPONSIBILITIES
•    Achievement of budgeted food sales, beverage sales, labour costs and profitability.
•    Completion of Customer Follow-up calls to get feedback and inquire about possible future bookings.
•    Timely analysis of Food & Beverage Prices in relation to competition.
•    Participation and input towards F&B Marketing activities, like sales promotions and mailings.
•    Entertainment of potential and existing customers.
•    Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
•    To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
•    Maintenance of Hotel credit policies.
•    Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
•    Completion of monthly forecast
•    Attendance and participation at weekly F & B meeting and Department Head meeting.
•    To assist in menu planning and pricing.
•    Be available to Hotel Staff at all times in case of emergency.
•    Must have a complete knowledge of Fire Procedures.
•    All other duties as directed by the General Manager or Director
•    Participation in Manager on Duty shifts as required.
•    Assure bar control policies and inventory for functions, including opening and closing inventories, monthly inventory, accurate bar summaries and cash deposits are prepared.
•    Assure timely completion of function bills.
•    Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending, as well as small wares, linens requirements etc.
•    Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
•    Ensuring that services meet customer specifications.
•    Quality of meeting room set-up.
•    Quality of Food & Beverage services and department phone handling.
•    Responsible for staff training and development.
•    Ensure all staff have ‘Smart Serve’ certification.
•    Personnel selection.
•    Proper hiring procedures followed.
•    Proper termination procedures must be followed.
•    Department meeting being held monthly. General Manager, and Human Resources Manager to be notified of meetings in a timely fashion.
•    High employee retention.
•    Personal development and growth.
•    Discipline of personnel when required.
•    Responsible for overseeing all scheduling within the department.
•    Achieving service that exceeds expectations.
•    Report any deficiencies in equipment and facilities.
•    Maintaining outstanding cleanliness, orderliness and appearance of the entire hotel, including guests rooms, following the company standards and coordinating with the maintenance department.
•    Supervising of all housekeeping employees, suggesting hiring new staff when need arises, evaluating employees in order to upgrade them when openings arise.
•    Preparing the Anual Housekeeping Budget and regular reports for management.
•    Planning the work of the department according to occupancy, distributing regular and special assignments and extra days off.
•    Overlooking the training of apprentices, assigning them to work with experienced help and observing the reports made by the supervisors.
•    Maintaining stock of guests and cleaning supplies, linen and uniforms, organising regular inventories, as well as the lost-and-found section, being responsible for the items and returning them to the rightful owner.
•    Assisting the purchase department in selecting suppliers for items related to Housekeeping and verification the consignment of those supplies.
•    Attending and resolving guests complaints.
•    Approving the Functional Manual of the department and organizing on-the-job training, evaluating its effectiveness.
•    Daily inspection of public areas, guests rooms and employee's locker rooms.
•    Daily briefing of supervisors / executives.

REQUIREMENTS, EDUCATION AND EXPERIENCE
•    Strong leadership abilities and organizational skills.
•    Post Graduate or Degree in hotel Management or equivalent.
•    Previous experience in similar Job role or minimum of 3 -5 years’ experience as in similar role with Proven track records.
•    Strong operational /technical knowledge.
•    Successful track record in a similar leadership position.

WORKING HOURS AND SALARY PACKAGE
To be discussed during the interview

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