Food & Beverage Manager

Role Overview

This position owns the commercial and operational performance of the hotel's food and beverage operation, covering the bar, restaurant outlets and event functions. The person in this seat spends their week split between the floor during service, the store room and back office reviewing stock, cost lines and rosters, and coordination meetings with the kitchen and events teams. It matters because the dining experience is one of the most visible things a guest judges the property on, and because the F&B department's margins are among the hardest in the hotel to protect.

Key Responsibilities

• Direct day-to-day service across the bar, restaurant and event spaces, ensuring every outlet is correctly staffed, stocked and set up before each service period begins.
• Drive revenue and profitability for the department, monitoring covers, average spend and cost of sales, and adjusting pricing, portioning or menus where the numbers call for it.
• Guard the standards guests actually notice — service consistency, plate and drink quality, presentation, and hygiene throughout front and back of house.
• Train, coach and motivate the F&B team, setting clear expectations for each shift and building the supervisory bench beneath you.
• Own purchasing, receiving and inventory control: placing and approving orders, rotating stock, running counts, and actively reducing wastage, spoilage and shrinkage.
• Handle guest feedback and complaints personally where needed, turning service failures into recovery that keeps the guest returning.
• Ensure the department operates within hotel SOPs and complies with food safety standards and Kenyan regulatory requirements, keeping records and licences in order.
• Report on outlet performance to senior management and coordinate with the kitchen and events teams so that functions and busy periods are planned rather than improvised.

Requirements & Qualifications

• Diploma or degree in Hospitality Management, Food & Beverage Management, or a closely related discipline.
• At least five years working in food and beverage, of which two to three years have been spent in a supervisory or managerial capacity.
• Solid working knowledge of F&B operations end to end, including cost control, margin management and inventory practices.
• Demonstrated leadership ability, clear communication with both guests and staff, and the commercial judgement to make decisions that protect profitability without damaging the guest experience.
• Comfortable working hands-on with point-of-sale systems and hotel or inventory management software.
• Familiarity with Kenyan food safety and hospitality regulations and the practical requirements they place on daily operations.