Mission brief:
The Tamarind Group is looking for youthful, vibrant, physically fit, and tech savvy, team player with a can do attitude, versatile and well-organized catering manager to oversee our event catering services.
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 International hospitality.
Core Work Activities
- Developing and Maintaining the catering Food and Beverage/Culinary Goals
- Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
- Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
- Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with Carnivore business strategy.
- Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.
- Establishes challenging, realistic and obtainable goals to guide operation and performance.
- Strives to improve service performance.
- Developing and Maintaining Budgets.
- Develops and manages departmental budget.
- Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
- Focuses on maintaining profit margins without compromising guest or employee satisfaction.
- Leading Food and Beverage/Culinary Team.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
- Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
- Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team.
- Develops a food and beverage operating strategy that is aligned with the brand & business strategy and leads its execution.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
- Managing and Conducting Human Resource Activities.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable
- Hires catering food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
- Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
- Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
- Brings issues to the attention of Human Resources as necessary.
- Ensures employees are treated fairly and equitably.
- Coaches team by providing specific feedback to improve performance.
SKILLS/ABILITIES, EDUCATION, & EXPERIENCE
- Minimum 3 years’ experience as Catering Manager or related role
- Diploma or Bachelor degree in Hospitality Management
- Computer literate, proficient in use of Micros and MC
- 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
SKILLS AND KNOWLEDGE
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
HOW TO APPLY
Are you interested in this position and do you meet the minimum requirements? Apply by sending an email with your CV and cover letter to grouphr.manager@tamarind.co.ke
