Roles & Responsibilities:
MEMBER EXPERIENCE:
Lead the F&B team to deliver the Member Promise through consistent service standards.
Actively manage member feedback, implementing improvements.
Establish mechanisms for real-time customer feedback.
Ensure superior experiences for club members.
Supervise remodeling and refurbishments for food and beverage service.
Manage correspondence with catering guests.
RESOURCE MOBILIZATION & MANAGEMENT:
Develop and monitor operating budgets for revenue outlets.
Identify and develop sales opportunities within outlets.
Develop strategies to meet performance targets.
Maintain F&B personnel records.
Responsible for F&B inventories.
Develop and maintain partnerships to enhance member experience.
LEADERSHIP DEVELOPMENT:
Develop staff and provide growth opportunities.
Manage staff turnover.
Institute a continuous learning and development culture.
Ensure SOPs for revenue and cost control are consistently utilized.
CLUB MARKETING:
Develop interesting promotions for Club functions.
Assist in planning procedures for special events and banquet functions.
Design attractive menus.
PEOPLE MANAGEMENT:
Ensure effective orientation and training for banqueting staff.
Stay updated on legal developments, advising on compliance and risk.
Develop, train, and implement policies for employee relations.
Resolve employee grievances.
Inspect safety, sanitation, and energy management standards.
Collaborate on menus with the Executive Chef.
F&B ADMINISTRATION:
Monitor purchasing and receiving procedures for quality and cost control.
Research new food preparation techniques to maximize member satisfaction and minimize costs.
Consult with relevant departments to maintain high member satisfaction.
CONTROLS:
Ensure food cost is within acceptable and approved rates.
Institute measures to control pilferage and wastage.
Develop SOPs, manuals that support control measures.
Enforce HACCP, ISO, and H&S procedures in the F&B Operations.
KEY COMPETENCIES:
Customer Orientation
Financial Acumen
Commercial Acumen
Operation Excellence
Team Leadership & Management
MINIMUM REQUIREMENTS:
7+ years of managerial/supervisory experience in a reputable hospitality organization
Excellent understanding of customer experience principles and applications
Degree in a related field
Diploma in Food & Beverage and professional culinary training
Ability to lead by example and motivate teams
Budgeting and reporting skills
Ability to work in a fast-paced environment and prioritize effectively
Strong communication and people management skills
Ability to collaborate with diverse stakeholders
Agile and adaptable approach to problem-solving
Apply via :
stratostaff.co.ke
