162 Food Service Managers 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.

• Oversee and optimize food and beverage service operations to ensure high standards of quality and efficiency.
• Develop and implement service standards, protocols, and best practices for remote teams.
• Manage inventory levels of food, beverages, and operational supplies, ensuring cost-effectiveness.
• Train and mentor on-site service staff, fostering a culture of excellence and customer service.
• Monitor customer feedback and implement strategies to enhance guest satisfaction.
• Ensure compliance with all health, safety, and sanitation regulations.
• Collaborate with culinary teams on menu development and presentation standards.
• Manage operational budgets, controlling costs and optimizing resource allocation.
• Analyze operational performance data and identify areas for improvement.
• Liaise with marketing and sales teams to support F&B promotions and events.

• Minimum of 5 years of experience in Food & Beverage service operations management.
• Degree in Hospitality Management, Business Administration, or a related field is preferred.
• Proven experience in training and managing service staff, preferably in a remote or dispersed setting.
• Strong understanding of F&B inventory management, cost control, and financial reporting.
• Excellent knowledge of food safety and sanitation standards.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to work independently, prioritize tasks, and manage time effectively in a remote environment.
• Strong problem-solving and decision-making abilities.
• Experience with POS systems and F&B management software.
• Customer-focused mindset with a passion for delivering exceptional service.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field. Master's degree preferred.
• Minimum of 10 years of progressive experience in Food & Beverage management, with at least 5 years in a Director-level role within the hospitality sector.
• Proven track record in F&B operations management, P&L responsibility, and revenue maximization.
• Expertise in menu engineering, beverage management, and service standards.
• Strong leadership, team-building, and motivational skills.
• Excellent financial management, analytical, and problem-solving abilities.
• Proficiency in hospitality software and systems.
• Ability to travel as required and manage operations remotely.

• Coordinate daily operations of food and beverage outlets.
• Manage inventory levels, including ordering supplies and conducting stocktakes.
• Liaise with suppliers to ensure timely delivery of goods and services.
• Assist with staff scheduling and rostering.
• Process purchase orders and invoices accurately.
• Maintain operational records and prepare reports as needed.
• Troubleshoot and resolve day-to-day operational issues.
• Support the management team with administrative tasks and special projects.
• Ensure compliance with health, safety, and hygiene standards.
• Assist in optimizing operational workflows for efficiency.
• Monitor food and beverage costs and identify potential savings.
• Coordinate with kitchen and service staff to ensure seamless service delivery.

• Proven experience in hospitality operations, food and beverage service, or a related field.
• Strong understanding of inventory management and procurement processes.
• Excellent organizational and time management skills.
• Proficiency in Microsoft Office Suite, particularly Excel.
• Good communication and interpersonal abilities.
• Ability to work effectively both independently and as part of a team.
• Familiarity with POS systems and inventory software is a plus.
• Detail-oriented with a proactive approach to problem-solving.
• Willingness to work a hybrid schedule, balancing remote and on-site duties.

• Coordinate all food and beverage arrangements for events, ensuring alignment with client needs and budgets.
• Liaise with approved catering vendors to finalize menus, confirm delivery times, and oversee service execution.
• Manage the procurement and inventory of beverages, snacks, and other F&B supplies.
• Develop and maintain detailed BEOs (Banquet Event Orders) for catering services.
• Ensure compliance with food safety and hygiene standards in all F&B arrangements.
• Communicate effectively with event organizers, clients, and F&B vendors throughout the planning process.
• Troubleshoot and resolve any F&B-related issues that may arise before or during events.
• Track F&B expenses, manage invoices, and ensure budget adherence.
• Maintain a database of approved F&B vendors and service providers.
• Continuously seek ways to improve F&B offerings and client experience.

• Proven experience in food and beverage coordination, catering management, or event planning support.
• Strong understanding of F&B operations, menu planning, and service standards.
• Excellent organizational and time-management skills, with meticulous attention to detail.
• Proficiency in Microsoft Office Suite (Word, Excel, Outlook).
• Strong communication and interpersonal skills, capable of building rapport with vendors and clients.
• Experience working in a remote or hybrid environment is essential.
• Ability to manage multiple tasks and prioritize effectively.
• Familiarity with food safety regulations is advantageous.
• A proactive approach to problem-solving.
• A certificate or degree in Hospitality Management or a related field is a plus.

• Oversee all production activities to ensure efficient and high-quality output.
• Develop and implement production plans and schedules to meet demand.
• Ensure strict adherence to food safety, quality, and hygiene standards (HACCP, GMP).
• Manage plant budget and control operational costs effectively.
• Lead and develop the plant's operational team, fostering a high-performance culture.
• Implement Lean manufacturing principles and continuous improvement initiatives.
• Oversee maintenance operations to ensure plant and equipment reliability.
• Ensure compliance with all environmental, health, and safety regulations.
• Manage inventory of raw materials and finished goods.
• Drive initiatives to reduce waste and improve energy efficiency.

• Bachelor's degree in Food Science, Chemical Engineering, Mechanical Engineering, or a related field. A Master's degree or MBA is a plus.
• Minimum of 7 years of progressive experience in plant management within the food and beverage manufacturing industry.
• Demonstrated experience with Lean manufacturing, Six Sigma, or other continuous improvement methodologies.
• Strong knowledge of food safety standards (HACCP, ISO 22000, GMP).
• Excellent leadership, communication, problem-solving, and decision-making skills.
• Proven ability to manage budgets and control operational costs.
• Experience with managing diverse teams and fostering a positive work environment.
• Proficiency in production planning and control systems.

• Oversee and coordinate all aspects of catering operations remotely, from initial client contact to final service delivery.
• Develop and implement efficient operational workflows and protocols.
• Manage inventory levels, procurement, and supplier relationships.
• Ensure adherence to food safety and hygiene standards across all operations.
• Coordinate with event staff and kitchen teams to ensure smooth execution of catering services.
• Monitor operational costs and identify areas for cost reduction and efficiency improvement.
• Handle client inquiries and resolve operational issues promptly and professionally.
• Analyze operational performance data and implement improvements.
• Develop and maintain strong relationships with vendors and service providers.
• Ensure consistent quality of food and service across all events.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field, or equivalent industry experience.
• Minimum of 5 years of experience in catering operations management or a similar role.
• Proven experience in managing complex logistics and supply chains.
• Strong understanding of food safety regulations and best practices.
• Excellent organizational and problem-solving skills.
• Demonstrated ability to lead and motivate teams remotely.
• Proficiency in using operational management software and virtual collaboration tools.
• Excellent communication and interpersonal skills.
• Ability to work independently and manage multiple projects simultaneously in a remote environment.
• A proactive approach to problem-solving and continuous improvement.