Corporate Food & Beverage Manager at Sarova Hotels

YOUR MISSION

• As the Corporate Food & Beverage Manager at Sarova Hotels, you will be entrusted with a dynamic, multi-faceted leadership role. Your core responsibilities will include:
• Strategic Leadership & Business Growth
• Formulate and execute the multi-year F&B strategic roadmap, aligned with the corporate vision and ambitious revenue targets.
• Lead annual budgeting, reforecasting and capital expenditure planning for all F&B divisions.
• Spearhead the ideation, development and launch of new restaurant and bar concepts, from market research and financial modelling to full operational rollout.
• Serve as the key F&B stakeholder in new hotel projects, renovations, and acquisitions, providing critical input on concept design, kitchen planning, and market feasibility.
• Establish robust performance dashboards (RevPASH, Cover Count, Average Spend) to benchmark properties and drive data-led decision-making.

Financial & Commercial Stewardship

• Hold full P&L responsibility for the F&B division, meticulously analysing performance and
• implementing corrective actions to maximise profitability.
• Oversee revenue management, cost eectiveness, and menu engineering across all outlets.
• Collaborate with unit and corporate teams to review F&B costings, margins, procurement practices and inventory controls.
• Monitor and analyse guest feedback and reviews, recommending improvements based on market trends and guest expectations.

Standards Enforcement & Quality Assurance

• Conduct regular visits to all units to assess F&B service, culinary quality, hygiene, presentation, and guest experience delivery.
• Enforce compliance with Sarova’s brand standards and SOPs for both kitchen and service teams.
• Identify performance gaps and work with unit leadership to implement corrective measures promptly.
• Implement and lead regular internal audits of service standards, food safety, mise-en-place, kitchen cleanliness, and bar service.
• Maintain a structured audit framework with measurable scores and reporting protocols.

Training Oversight & Team Development

• Design and oversee implementation of practical, skills-based training programmes across all properties.
• Audit training logs, observe training delivery, and ensure consistent execution of training protocols.
• Collaborate with HR and Learning & Development to update F&B training content based on evolving operational needs.
• Provide leadership, mentorship, and direction to the corporate F&B team
• Support property GMs and unit F&B teams in performance management of their teams when needed.

Menu and Concept Development

• Support menu planning and refresh cycles in collaboration with the Corporate Executive Chef and unit chefs.
• Encourage innovation, sustainability, and alignment with guest preferences and brand identity.
• Advise on plating, buet layouts, and cocktail development across restaurants and catering

Operational Support & Collaboration

• Liaise with Marketing, Brand Partnerships, and the entertainment industry to conceptualise, plan, and execute events, promotions, and partnerships that add value and vibrancy to the group’s restaurants and bars.
• Act as the custodian of flagship brands (e.g., “Thai Chi”), ensuring their philosophy and standards are consistently embodied unit-wide.
• Pioneer the adoption of SMART banquet solutions and the development of highly profitable, themed event experiences for both social and corporate events.

Sarova Hotels Brand Elements

• Sarova Look: Uphold the highest standards of professionalism and brand representation, as reinforced in our Sarova Look Policy and personal grooming training.
• Eco-Rating Certification: Celebrate our Silver Eco-Rating for sustainability and responsible tourism at Sarova City Hotels.
• Award-Winning Excellence: Sarova Hotels is a nominee for the World Luxury Hotel Awards and
• World Luxury Spa Awards 2025, reflecting our commitment to world-class service.
• Refreshing African Hospitality: Be part of a culture that values unity, collaboration, inclusivity, and resilience, delivering unforgettable experiences for guests and associates alike.

What You Bring

• Bachelor’s degree in Hospitality Management or Business Administration (Master’s preferred).
• 12–15 years’ progressive F&B leadership, including 5+ years in a multi-unit/corporate luxury hotel role.
• Proven success in concept development, brand management, and new outlet launches.
• Expertise in financial management, budgeting, forecasting, and menu engineering.
• Deep knowledge of global food trends, beverage mixology, wine, and luxury F&B.
• Experience implementing technology solutions for operational eciency.
• Exceptional communication, mentorship, and stakeholder management skills.
• A results-driven, innovative mindset with a passion for memorable guest experiences.