RESTAURANT SUPERVISOR / F& B MANAGER
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Job summary
Procurement: Manage relationships with suppliers and negotiate pricing to maintain healthy profit margins.
Min Qualification:
Diploma
Experience Level:
Mid level
Experience Length:
3 years
Language Requirement:
English
Working Hours:
Full Time - 8 to 5
Applicant Location:
Kenya
Job descriptions & requirements
VACANCY RESTAURANT SUPERVISOR / F& B MANAGER
LOCATION: Mirema, Roysambu
EMPLOYMENT TYPE: Full-time
ABOUT THE VENUE:
We are a year-old bar and restaurant seeking a highly organized, driven and dynamic hands-on leader to oversee daily operations, manage events, and drive business through smart marketing.
THE ROLE: CORE RESPONSIBILITIES
BAR & RESTAURANT SUPERVISION
Stock and Inventory Management
- Procurement: Manage relationships with suppliers and negotiate pricing to maintain healthy profit margins.
- Compliance: Implement strict food safety and handling protocols.
- Audit & Reporting: Conduct weekly/monthly physical stock counts and reconcile against sales data.
- Quality Control: Inspect all incoming deliveries for conformity to our quality standards.
Staff management
- Manage the entire restaurant floor and bar counter during service.
- Lead, train, and supervise all front-of-house staff (waiters, barmen, hosts).
- Ensure excellent customer service, cleanliness, and speed.
- Handle opening/closing procedures, cash ups, and stock control.
MENU CREATION & COSTING
- Conceptualization: Create menus that align with the brand identity and market trends.
- Standardization: Author and maintain a formal Recipe Manual, including precise measurements, preparation steps, and plating specifications to ensure consistency.
- Menu Engineering: Use sales data to identify stars; and ;dogs; adjusting the menu to maximize profitability.
- Profitability Analysis: Conduct quarterly menu engineering audits to categorize items by popularity ensuring profitability for every dish/event.
- Bespoke Menus: Collaborate with clients to create customized menus tailored to their requirements.
EVENT & CATERING MANAGEMENT
- Logistics: Plan, coordinate, and execute all events held on the premises or external catering events.
- Execution: Act as the onsite lead during events to ensure timing and plating to meet client expectations.
KEY REQUIREMENTS (non-negotiable):
- Diploma in Hotel management/Hospitality or equivalent vocational training.
- Financial Literacy: Understanding of P& L statements and Costing.
- Minimum 3 years of proven experience: 2+ in BACK OF HOUSE (BOH) and 1+ years in FRONT OF HOUSE (FOH) operations within a bar, restaurant, or events venue.
- Computer Literacy: Knowledge of Excel/Word and proficiency in using a computer.
- Excellent communication, problem-solving, and people skills.
- Must be reliable, honest, and able to work evenings, weekends, and public holidays. ADDED ADVANTAGES (not mandatory but welcome):
- Experience managing a restaurant floor and leading staff (rosters, discipline, motivation).
- Experience setting up and managing online food sales.
SALARY - 30-40k
Application deadline: On rolling basis till filled
Start date: Immediate or as agreed.
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