Food and Beverage Manager (2 Positions) at Kenya Safari Lodges & Hotels Limited (KSLH)

Reporting to Operations & Lodges Coordinator

The officer will be responsible for services delivery, controls and revenue generation in all Food and Beverage outlets. Inspires, leads, and oversees the entire F& B team members, ensuring success in achieving targets, and food quality as per set Brand Standards. Contribute to the goals and objectives of the department focusing on developing an engaged team. Managing and controlling all available resources to meet and surpass guest expectations.

Job Profile

•  Manages all F&B and day-to-day operations within budgeted guidelines and to the
• highest standards
• Preserves excellent levels of internal and external customer service
• Designs exceptional menus, participating in purchase F & B goods and continuously make necessary improvements
• Identifying customers’ needs and respond proactively to all of their concerns
• Leads F&B team by attracting, recruiting, training and appraising talented personnel
• Establishes targets, KPI’s, schedules, policies and procedures for the department
• Provides a two-way communication and nurtures an ownership environment with emphasis in motivation and teamwork
• Complies with all health and safety regulations
• Reports to management on departmental sales results and productivity
• Ensures that customers are satisfied with food and service delivery
• Assists with marketing events

Person Profile

• Master’s degree in hospitality Management or equivalent will be an added advantage
• Bachelor’s degree in Hospitality, or Hotel Management or equivalent
• At least eight (8) years’ work experience, three (3) of which must have been in supervisory management
• Professional qualification and membership where applicable
• Management course lasting not less four (4) weeks.
• Proficiency in computer applications
• Fulfill the requirements of Chapter Six of the Constitution;

OR

• Bachelor’s degree in hospitality Management or equivalent
• Bachelor’s degree in hotel management or equivalent
• Diploma in Food and Beverage Management or relevant field
• Diploma in catering management or equivalent
• Professional qualification and membership where applicable
• Management course lasting not less four (4) weeks.
• At least eight (8) years’ relevant work experience
• At least three (3) years’ experience in supervisory management
• Fulfill the requirements of Chapter 6 of the Constitution

Key Competencies and Skills

• Proven food and beverage management experience
• Knowledge of various computer software programs
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple task
• Up to date with food and beverage trends and best practices
• Organization and prioritization skills
• Ability to work independently and proactively in a fast-paced environment
• Guest oriented and service minded
• Ability to manage personnel and meet financial targets
• Energetic, out-going professional, possess unquestionable personal values founded on accountability, integrity and transparency.
• Self –driven, service oriented & team player
• Have planning, organizing and strategic abilities with strong report writing and selfpresentation skills.
• International experience with a strong background in both Local international cuisine, menu planning & cost management advantageous
• Flexible and willing to take initiative in identifying and performing work that needs to be done

The successful candidates will be appointed on a 3-year contract renewable subject to performance. These are executive hospitality positions with competitive pay and benefits package commensurate with qualifications and experience.