The Tamarind Group is looking for youthful, vibrant, fit, and tech savvy team players with a can do attitude. A person with a passion for service, food and beverage is paramount for this role. Individuals who are connected to Kenyan culture and will help us present to the world, the next level of Kenyan hospitality.
The F&B Manager is responsible for the restaurant, bar, banqueting and any onsite catering and/or conference. Inspires, leads and oversees all F&B team members, ensuring success in achieving budgeted targets, guest service and food quality as per the set Simba Saloon standards. Contribute to the goals and objectives of the department focusing on developing and training an engaged team. Managing and controlling all available resources to meet and surpass guest expectations. Develops the conferencing brand, creating and setting standards, developing sales goals, bringing on board new clients.
Maintain complete knowledge of and comply with all departmental policies/service, procedures/standards
Create and maintain policies, relevant training and oversee all documentation is filed
Leads team members to greatness through inspiration, motivation, recognition, feedback (positive and constructive) and accountability.
Coach and develop team members regularly and conduct performance reviews as per the Company policies in conjunction with HRM
Take charge of discipline in the department and mediate team member issues
Participates and reinforces the importance of team member recognition programs and working incentives
Ensures regular performance appraisals for all staff is done, identifying areas for development and training needs and ensuring the same is implemented
Utilizes internal and external resources to effectively carry out or perform on the job training as per schedule set for monthly training programs as well as benching for succession planning
Ensures staffing levels in all F&B sections are properly done as per the agreed budgets
Participate in departmental interviews and ensures that the most suitably qualified person is appointed whenever a vacancy arises or wherever possible recommend internal candidates for promotion
Conduct daily, weekly and monthly meetings / training with the supervisors and team members to ensure consistent communication within the department
Ensures all the new team members go through the departmental orientation programmer before being assigned to their sections
Develop formal training plans and implement on the job training sessions for restaurant employees
Ensures proper grooming & hygiene of food and beverage departmental staff and that serve customers are served in a professional and friendly way
Supervise the day-to-day functioning of all restaurant employees, facilities, and sales and costs
Supervise, coordinate, and direct the prompt, efficient, and courteous service of Food & Beverage in the restaurant
Ensures that the restaurant’s and statutory hygiene standards are maintained in all areas as set by the Hazard Analysis Critical Control Points (HACCP), a safe working environment for team members and safe restaurants for guests to reduce the risk of injury and accidents
Maintain complete knowledge of correct maintenance and use of all food and beverage service
equipment and ensure they are used only as intended, staff are fully trained on how to use said equipment, manages maintenance schedules and sources new equipment as needed
Conduct a daily walk through in all F&B areas and lists all tasks and issues that need immediate attention for follow up
Control and analyse on an on-going basis the quality levels of production, guest satisfaction, operating costs, sanitation, cleanliness, and hygiene
Participate in service as necessary on hands on basis in accordance with TML guidelines to ensure maximum guest satisfaction
Maintain knowledge of the restaurant menus, recipes, service and procedural standards set by the F&B team
Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, health code regulations
Ensures he is fully conversant with all statutory requirements regarding food and beverage operation, all licenses and laws related to liquor licenses
Ensures quality of food is maintained at all times by consistently liaising with the Head Chef
Design exceptional menus and review current menus periodically for both a la carte, and conference/event packages together with the Head Chef
Design and regularly update cocktail, mock tail and wine menus
Work with suppliers and third party planners to create enticing events that showcase the venue, our products and service offering
Ensures the prompt and efficient service of all meals and beverages in the restaurant, bar, conferences and ensures the team members fulfils the needs of guests, while building relationships with guests
Ensures clients are met during meal times in the restaurant and bar to get direct feedback and customer complaints and ensure concerns are attended to without any delay, as well as resolved to the customer’s satisfaction
Have a comprehensive knowledge and be aware of the trends in the industry at all times and make suggestions for improvement where necessary
Ensures that the conference department is run efficiently and all function spaces are well maintained
Ensures that stores are perishable stores are maintained in good order, and the policy of first in last out is adhered to
Ensure that all menus and printed materials for the department are kept current and in appropriate physical presentation as per TML guidelines
To generate new ideas for service and products that will maintain a competitive and leading edge over TML competitive set
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Ensures that profit margins are maintained and budgeted costs are not exceeded through effective control system reducing pilferage, following through on sales analysis, menu costing and cash checks
Ensure to meet the departmental and individual allocated sales revenue targets
Prepares an accurate departmental monthly operational report and financial report for submission to the General Manager
Ensure proper cash handling procedures are maintained at the restaurant and the bar
Maintain the budgeted cost of beverage at all times
Ensure stock take is completed according to company policy in all areas of food, beverage and OPEQ, including that for the food, bar, restaurant and any conference equipment
Liaises with the maintenance manager to ensure that fire and evacuation drills are done regularly, monitors and resolves maintenance issues
Performs other duties and responsibilities as assigned
In line with Tamarind Group policy to strive for continuous improvement, you may be requested to participate in various activities contributing towards individuals and organizational growth.
Represent the department or group in various committees, e.g. Staff committees, Green Theme (environmental), or Sport committees.
Be trained as a Fire Marshal, First Aider, Occupational health & Safety internal auditor and an on the job trainer.
Diploma or Bachelor degree in Hospitality Management
Computer literate, proficient in use of Micros and MC
Minimum 3 years’ experience as a F&B Manager
Exceptional communication skills and great customer service skills
Superior food and beverage knowledge
Knowledge of current trends in the industry
Excellent attention to detail
Exceptional ability to multitask
A natural leader with a passion for developing others and managing a large group of staff
Knowledge of basic accounting procedures and cost control procedures
Immaculate personal grooming and presentation
A positive attitude, enthusiastic personality and a winning smile
Are you interested in this position and do you meet the minimum requirements? Apply by sending an email with your CV and a convincing cover letter to human.resources@tamarind.co.ke.
Due to the high volume of applications received only shortlisted candidates will be contacted.
Unit: Simba Saloon
Location Nairobi
Starting date Immediate
On shell / off shell