Food and Beverage Manager

• Budgeting & Forecasting: Develop and manage annual F& B budgets, revenue forecasts, and expenditure plans. Monitor financial performance against budget, identify variances, and implement corrective actions.
• Cost Control: Implement robust cost control measures for food, beverage, labor, and other operational expenses, without compromising quality.
• Menu Engineering & Pricing: Collaborate with the Executive Chef to develop innovative and profitable menus (food and beverage) that cater to diverse guest preferences, incorporating local Ugandan flavors and international trends, and reflecting the hotel;s & serene retreat ethos.
• Revenue Generation: Develop and implement strategies to maximize F&B revenue through promotions, special events, catering packages, and upselling techniques.

• Outlet Management: Oversee the daily operations of all F&B outlets, ensuring smooth service flow, impeccable presentation, and efficient resource allocation.
• Service Standards: Establish, implement, and consistently monitor high standards of food quality, beverage presentation, and service excellence across all F&B areas.
• Guest Satisfaction: Proactively interact with guests to gather feedback, address concerns promptly, and ensure a memorable dining experience. Analyze guest feedback to drive continuous improvement.
• Hygiene & Safety: Ensure strict compliance with all local and international food safety, hygiene, and occupational health and safety regulations (e.g., HACCP principles). Conduct regular inspections and audits.
• Inventory & Stock Management: Oversee efficient inventory management for all F&B supplies, minimizing waste, controlling shrinkage, and ensuring optimal stock levels.
• Equipment Management: Ensure proper maintenance and cleanliness of all F&B equipment and facilities.

• Recruitment & Onboarding: Recruit, select, and onboard qualified F&B staff, fostering a culture of hospitality and professionalism.
• Training & Coaching: Develop and implement comprehensive training programs for all F&; B staff, covering product knowledge, service standards, upselling techniques, hygiene, and guest relations. Provide ongoing coaching and performance feedback.
• Performance Management: Conduct performance appraisals, identify areas for development, and implement appropriate corrective actions.
• Staff Scheduling & Management: Create efficient staff schedules, manage labor costs, and ensure adequate staffing levels for all operational needs.
• Motivation & Morale: Foster a positive, collaborative, and motivating work environment, promoting teamwork and professional growth within the F&B department.

• F& B Marketing: Work with the Sales & Marketing team to develop and execute marketing strategies for F&B outlets, including promotions, themed nights, and special events to attract both in-house guests and local clientele.
• Supplier Relations: Build and maintain strong relationships with suppliers to ensure the consistent quality and timely delivery of fresh ingredients and beverages at competitive prices.

• Regulatory Compliance: Ensure all F&B operations comply with relevant Ugandan licensing laws, health regulations, and hotel policies.
• Reporting: Prepare regular reports on F&B performance, including sales, costs, guest feedback, and operational issues, for the General Manager and senior management.

• Education: Bachelor's degree or Diploma in Hospitality Management, Food and Beverage Management, Culinary Arts, or a related field.
• Minimum of 5-7 years of progressive experience in Food and Beverage operations, with at least 3-4 years in a managerial or supervisory role within a reputable hotel or restaurant setting.
• Proven experience in managing multiple F&B outlets (restaurant, bar, banqueting, room service).
• Experience in the Ugandan hospitality market is a significant advantage.

• Leadership & Management: Strong leadership qualities with a proven ability to lead, motivate, and develop a diverse F&B team.
• Financial Acumen: Excellent understanding of F&B cost control, budgeting, forecasting, and revenue management.
• Communication: Exceptional verbal and written communication skills in English; proficiency in local languages (e.g., Luganda, Swahili) is a strong asset.
• Customer Service: A passion for delivering outstanding guest experiences and a keen eye for detail.
• Problem-Solving: Strong analytical and problem-solving skills, with the ability to make sound decisions under pressure.
• Creativity: A creative flair for menu development, presentation, and marketing F&B offerings.
• Technical Proficiency: Proficient in Hotel Property Management Systems(PMS), Point of Sale (POS) systems, inventory management software, and Microsoft Office Suite.
• Food Safety: In-depth knowledge of food safety standards (HACCP certification or equivalent is highly desirable)
• High level of integrity, professionalism, and discretion.
• Energetic, dynamic, and results-oriented.
• Ability to work flexible hours, including evenings, weekends, and public holidays, as required by operational demands.
• Strong interpersonal skills and a collaborative approach to working with other departments.

How to Apply:

All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section