Duties and Responsibilities
Ensuring proper upkeep of food and beverage products and outlets
Frequently check the Club’s facilities and areas that require services from the department.
Perform inspection of all food outlets.
Ensure cleanliness is maintained throughout the service areas.
Ensure all food and beverage products in the Club are of the highest standards.
Oversee all service and culinary presentations, activities and maintain high standards quality in all assigned venues.
Employee management
Coach, motivate and develop departmental staff and ensure consistency in quality of service delivered.
Liaise with the human resource department when conducting interviews for the department.
Coordinate staff performance appraisals.
Address staff performance gaps in liaison with the F&B Manager and the HR Department.
Ensure all staff are well groomed with the right uniform including name tags.
Guide and counsel staff on various matters while maintaining confidentiality.
Oversee regular training for all the supervisors and staff in the department.
Plan staff schedules all year round to ensure compliance with the leave policy.
Enforce the set Standard Operating Procedures (SOPs) in everyday operations of the Department.
Support implementation of and compliance with the set health and safety guidelines at the department level.
Maintenance of high service standards
Consistently get feedback from members and guests on services rendered, review and propose change.
Ensure that there are sufficient staff to adequately provide service daily.
Work closely on a day-to-day basis with the Executive Chef to ensure timely and high-quality food.
Maintain food and beverage inventories.
Revenue Generation and Events Coordination
Ensure overall coordination of internal and external conferences and events.
Study requirements of all booked banquets and functions to familiarize and ascertain the possibility of selling additional facilities/services.
Upselling all areas of the Club as well as tele selling to the members.
Establish Food & Beverage and events targets for each quarter and ensure they are met.
Ensure the timely coordination of documentation and invoicing for prompt and correct billing.
Academic qualifications and experience
A Degree in Hospitality Management.
A Diploma in Food and Beverage Management.
Proficiency in use of computers, email communication.
5-6 years of progressive experience in a similar role at a recognizable establishment.
Experience in ERP will be an added advantage.
Personal attributes
Great leadership skills.
Excellent communication skills orally and in writing
Good interpersonal skills.
Good organizational skills and detail oriented.
An effective people manager.
A team player.
Ability to work with different levels of staff.
Meticulous, and resilient
Interested and qualified applicants should send their updated CVs and application letters to recruitment@karen.or.ke by 5:00p.m. on 19th August 2024 with the email subject being Assistant Food and Beverage Manager. Only shortlisted candidates will be contacted.
Apply via :
recruitment@karen.or.ke
