60 Food And Beverage Manager jobs in Kenya

Company Description
The MGallery Hotel Collection features boutique hotels, each with its own original design and unique stories to tell. Choosing to join MGallery is choosing to live and experience Memorable Moments.

MGallery Nairobi Gigiri will feature 105 rooms and suites; four restaurants, including an all-day dining venue, a signature dining experience, a pool bar, and a rooftop restaurant and bar; meeting rooms and a business centre; and wellness facilities spanning a gym, pool and spa.

With a prime location on Gigiri's Limuru Road, fairly close to Nairobi's city centre and Village Market, it will attract UN and NGO delegates, consultants and contractors, as well as diplomats, leisure visitors and the local community.

Job Description

• Assist in overseeing the daily operations of the food and beverage outlets, ensuring high standards of service and quality.
• Monitor inventory levels and order supplies as needed to maintain optimal stock levels.
• Ensure compliance with health and safety regulations and hotel policies.
• Assist in recruiting, training, and supervising food and beverage staff.
• Schedule staff shifts and manage labour costs effectively.
• Conduct regular performance evaluations and provide feedback to staff members.
• Address guest concerns and complaints promptly and professionally.
• Monitor guest feedback and implement improvements to enhance guest satisfaction.
• Foster a customer-focused environment and encourage staff to exceed guest expectations.
• Assist in preparing and managing the departmental budget.
• Monitor revenue and expenses, identifying opportunities to increase profitability.
• Implement cost control measures to optimize operational efficiency.
• Assist in developing and updating menus in collaboration with the culinary team.
• Ensure compliance with food safety standards and regulations.
• Monitor food quality and presentation to maintain brand standards.
• Coordinate and oversee events, banquets, and special functions.
• Work closely with the sales and catering teams to ensure successful event execution.
• Ensure timely communication and coordination with all departments involved in event planning.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
• Minimum of 3-5 years of experience in food and beverage management, preferably in a luxury hotel setting.
• Previous experience in banqueting as a manager or supervisor.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proficiency in MS Office, Opera Systems and other food & beverage management software is required.
• Knowledge of food safety and sanitation regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Additional Information

Should be eligible to live and work in Kenya.

• Develop and implement strategic initiatives to enhance F&B service quality and profitability.
• Create and refine menus in collaboration with culinary teams, ensuring competitiveness and cost-effectiveness.
• Establish and maintain high standards for food safety, hygiene, and operational efficiency.
• Manage inventory, control costs, and optimize supplier relationships for all F&B outlets.
• Provide remote training and development support to on-site F&B staff and management.
• Analyze F&B performance metrics, identify trends, and recommend improvements.
• Oversee budgeting and financial forecasting for F&B operations.
• Ensure compliance with all relevant health, safety, and licensing regulations.
• Develop and implement innovative F&B concepts and promotions.
• Act as a remote point of contact for F&B operational queries and support.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 8 years of progressive experience in Food & Beverage management, preferably in hotels or restaurants.
• Proven track record of successfully managing F&B operations and improving profitability.
• In-depth knowledge of menu planning, costing, inventory control, and quality assurance.
• Strong understanding of hospitality industry trends and best practices.
• Excellent leadership, communication, and interpersonal skills.
• Demonstrated ability to manage projects and provide remote guidance effectively.
• Proficiency in relevant F&B management software and POS systems.
• Strong analytical and problem-solving abilities.
• Ability to work independently and manage time effectively in a remote setting.

• Develop and execute strategic plans for all food and beverage outlets.
• Create innovative and appealing menus, considering culinary trends and cost-effectiveness.
• Manage and supervise kitchen, bar, and service staff, fostering a positive work environment.
• Ensure high standards of food quality, presentation, and safety.
• Oversee beverage programs, including wine lists and bar offerings.
• Manage inventory, procurement, and cost control for food and beverage supplies.
• Develop and implement operational procedures to optimize efficiency and service delivery.
• Monitor customer feedback and implement measures to enhance guest satisfaction.
• Train and develop staff to ensure exceptional service delivery and product knowledge.
• Ensure compliance with all health, safety, and licensing regulations.

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 8 years of progressive experience in food and beverage management within the hospitality industry.
• Proven experience in menu development, costing, and inventory management.
• Strong understanding of culinary techniques, food safety, and sanitation standards.
• Excellent knowledge of wine, spirits, and mixology.
• Demonstrated leadership and team management skills.
• Exceptional customer service and interpersonal abilities.
• Strong financial acumen and experience in budget management.
• Proficiency in hospitality management software.
• Ability to work independently and manage multiple priorities in a remote setting.

• Oversee daily operations of all food and beverage outlets, ensuring smooth and efficient service delivery.
• Develop and implement operational policies and procedures to enhance service quality and guest satisfaction.
• Manage inventory, procurement, and cost control measures to maximize profitability and minimize waste.
• Set quality standards for food preparation, presentation, and service, ensuring consistency across all operations.
• Lead, train, and motivate the F&B team, fostering a culture of excellence and continuous improvement.
• Develop and manage departmental budgets, monitoring performance against financial targets.
• Ensure compliance with all health, safety, and sanitation regulations.
• Analyze sales data and customer feedback to identify trends and opportunities for growth.
• Collaborate with culinary teams to develop innovative menus and special offerings.
• Resolve guest complaints and operational issues effectively and efficiently.
• Implement and manage technology solutions to improve operational efficiency and guest experience.
• Conduct regular audits of operations to ensure standards are met and identify areas for development.

• Develop and implement operational strategies to enhance the quality, efficiency, and profitability of food and beverage services.
• Oversee menu development, pricing strategies, and supplier relationships.
• Establish and enforce high standards for food quality, presentation, service, and hygiene.
• Manage budgets, control costs, and maximize revenue streams for all F&B outlets.
• Develop and implement training programs for F&B staff, ensuring continuous skill development and adherence to service standards.
• Conduct regular performance reviews and provide constructive feedback to F&B Directors and Managers across various locations.
• Analyze operational data, sales reports, and customer feedback to identify trends and implement improvements.
• Collaborate with marketing teams to develop promotional campaigns and special events.
• Ensure compliance with all health, safety, and liquor licensing regulations.
• Lead virtual teams, fostering a culture of excellence, innovation, and guest satisfaction.
• Troubleshoot operational challenges and implement effective solutions remotely.
• Stay updated on industry trends, best practices, and emerging technologies in the hospitality sector.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 7 years of progressive experience in food and beverage management, with a significant portion in senior leadership roles.
• Proven success in managing multi-unit F&B operations and P&L responsibility.
• Strong understanding of culinary operations, service standards, and cost control measures.
• Excellent leadership, communication, and problem-solving skills.
• Proficiency in F&B management software, POS systems, and Microsoft Office Suite.
• Ability to analyze financial data and develop strategic business plans.
• Demonstrated experience in leading and motivating remote teams.
• Must be highly organized, adaptable, and capable of managing multiple priorities in a remote setting.
• Experience in the tourism or hotel industry is highly preferred.

• Develop and implement strategic plans for food and beverage operations.
• Oversee menu engineering, development, and cost control for all F&B outlets.
• Ensure exceptional quality of food and beverage products and service delivery.
• Manage inventory, procurement, and supplier relationships effectively.
• Control food and labor costs to achieve profitability targets.
• Develop and execute marketing and promotional strategies for F&B offerings.
• Train, mentor, and manage F&B staff and management teams remotely.
• Ensure compliance with all health, safety, and sanitation standards.
• Monitor industry trends and competitor activities to maintain a competitive edge.
• Collaborate with other departments to enhance overall guest experience.

• Bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
• 7+ years of progressive experience in food and beverage management, with significant leadership roles.
• Proven success in managing F&B operations, driving revenue growth, and controlling costs.
• Strong understanding of culinary trends, menu planning, and costing.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in F&B management software and financial reporting tools.
• Ability to work independently and manage multiple responsibilities remotely.
• Demonstrated ability to develop and implement successful F&B strategies.
• Knowledge of wine, spirits, and mixology is a plus.

• Oversee and manage all aspects of food and beverage operations for catering services remotely.
• Develop and implement strategic operational plans to enhance efficiency and profitability.
• Manage budgets, control costs, and ensure optimal resource allocation.
• Develop and maintain strong relationships with suppliers and vendors.
• Ensure adherence to health, safety, and sanitation regulations.
• Lead and mentor on-site operational teams through effective remote communication.
• Drive continuous improvement initiatives in service delivery and operational processes.
• Collaborate with sales and event planning teams to ensure client satisfaction.
• Analyze operational data to identify trends and implement corrective actions.
• Develop and refine standardized operating procedures for all catering functions.

• Extensive experience in food and beverage management, preferably in catering or hospitality.
• Proven track record of successful operations management in a senior role.
• Strong financial acumen and budget management skills.
• Excellent leadership and team management capabilities, especially in remote settings.
• Proficiency in relevant software for operations management and reporting.
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Exceptional communication, negotiation, and interpersonal skills.
• Ability to work independently and make sound decisions in a remote environment.
• Commitment to maintaining the highest standards of quality and service.