6th Floor, The Citadel, Muthihti Road, Westlands.
Mon-Fri, 9.00-17.00. Sat-Sun CLOSED
Our client is looking for a unit manager in the food and beverage department to work under the company's general manager and be in charge of all the food and beverage stuff. Main duties include:
Degree/Diploma in Hotel and Restaurant Management / Hospitality Management
Or an Advanced certificate in food and beverage service and sales and a Three year working
experience in the food and beverage department in a three or four-star hotel
Perfect knowledge of food and beverage products and their products and services
Perfect computer knowledge and skills and ability to operate various hotel software
Excellent oral and written communication skills
Result driven and team player
Good coordination skills
Passion for customer service and staff motivation
Time conscious and able to meet set deadlines
High level of integrity and honesty
Good conflict resolution and analytical skills
Scope of Duties
Coordinates all the departments within the food and beverage to ensure proper servicedelivery
Staff evaluation, promotion and training
Coordination of all kitchen and service staff to ensure proper service delivery
Ensuring quality control in the food and beverage service
Plans all functions and events within the hotel
Settling out guest complains
Ensures all costs within the department are kept low and ensures no waste in the kitchen and
Scheduling work amongst all staff working under him
Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity.
Investigate and resolve complaints regarding food quality and service.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food inorder to ensure that food is prepared and presented in an acceptable manner.
Schedule staff hours and assign duties.
Monitor compliance with health and fire regulations regarding food preparation and serving.
Establish standards for personnel performance and customer service.
Works to ensure proper co - ordination to ensure proper service delivery.
Maintain food and equipment inventories, and keep inventory records.
Order and purchase equipment and supplies.
Staffing and tasking of the restaurant and kitchen staff.
Arrange for restaurant and kitchen equipment maintenance and repairs.
Take dining reservations.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
To apply for this position, send a cover letter and CV to firstname.lastname@example.org
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