Food and Beverage Supervisor at University of Nairobi Enterprises and Services (UNES)

JOB CODE: UNES/ARZ/F&B/05/2017

Duties and responsibilities   

The duties and responsibilities will include

1. Coordinate the Restaurant, Conferencing and Catering activities.
2. Supervise all Food and Beverage staff to ensure professional and quality service is provided
3. Maintain Restaurant inventory, cleanliness, food rotation and menu consistency
4. Maintain all policies and procedures.
5. Assists in execution of administrative functions such as reporting, forecasting, quality assurance and departmental meetings.
6. Ensure set performance targets for food and beverage staff are met and carry out performance appraisal.
7. Follow up to ensure restaurant licenses are up-to-date and properly displayed.
8. Identify staff training needs.
9. Ensure maintenance of the desired customer satisfaction levels.
10. Dealing with customer complaints.
11. Monitor and ensure adherence to restaurants machinery and equipment maintenance schedules.
12. Ensure proper handling and accountability of food and beverage equipment.
13. Work with Kitchen Supervisor to ensure high quality food is produced and is as per customer requirements, expectations and presentation.
14. Provide assistance to the F&B Management in all menu preparations, kitchen rules,
15. service standards, cleanliness and inventory controls for F&B.
16. Ensure high standards of hygiene and safety is maintained in the restaurant.

 Job Specification:

1. Degree in Hospitality or equivalent or a Degree in Business management plus a Diploma in Food and Beverage management or equivalent from a recognized institution.
2. KCSE C+(plus) or equivalent
3. Minimum Three (3) years work experience as a Food and Beverage Supervisor or equivalent position in a busy 3 to 5 stars Restaurant
4. Strong leadership ability
5. Good organizational skills
6. Excellent written and oral communication skills
7. Positive interpersonal skills required
8. Computer Literacy
9. Strong customer service skills
10. Ability to guide and supervise staff
11. Must be conversant with food and beverage cost control and  accountability
12. Innovation and quality conscious
13. Good food presentation skills
14. Ability to work under pressure & long hours