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Develop and implement strategies to increase revenue through food and beverages
Maintain patron satisfaction by monitoring and evaluating food, beverage, and service offerings
Ensure quality foods and beverages are served across all service touch points
Maintain safe, secure, and hygienic environment by establishing and enforcing sanitation standards and procedures
Ensure compliance with health and safety regulations
Track emerging trends in the food and beverages industry and implement necessary changes as approved
Enhance operational objectives by contributing information and recommendations to improving members service standards
Meet financial objectives by forecasting members’ requirements and developing strategies to meet the needs profitably
Prepare an annual budget for the unit
Plan, design, develop and adjust menus in consultation with the Chef and Bar Manager;
Enforce controls on portion and quantities of food prepared; minimize waste and ensure high quality standards.
Avoid compromise in standards by conforming to applicable food and beverages regulations.
To oversee the day-to-day operations in the kitchen and bar.
To ensure members and their guests receive high quality service at every service touch points.
To plan, design and develop menus in consultation with the Chef and Bar Manager.
To ensure menu items are aligned with global standards to meet the changing needs of members and their guests.
To maintain a hygienic and comfortable ambience for members and their guests by controlling linen service, glassware, dinnerware, and utensils quality.
To ensure food and beverages served meets high quality control standards
To identify food and wine servicing style that attracts members and their guests.
To delight members and their guests with a memorable service experience
A B.Sc. or HND in Food Science and Technology, Hotel and Catering Management, Culinary arts, etc.
A Master’s degree in relevant areas will be an added advantage
Professional membership of relevant local and/or international associations Relevant local and international professional certifications e.g. Certified Food and Beverage Executive (CFBE), etc.
Minimum of 7 years post qualification working experience in similar role, 3 years of which must be at a supervisory level in same or similar industries.
Proven food and beverage management experience