Food & Beverage Manager

Bridge Talent Management View all jobs

Nairobi
Permanent
Full-time

20 days ago

Job PurposeThe Food & Beverage (F&B) Manager is responsible for overseeing all food and beverage operations, ensuring exceptional service delivery, operational efficiency, and profitability. The role includes leading pre-opening and opening activities, setting up systems, teams, and standards to successfully launch and sustain high-performing F&B operations.
Key Responsibilities
1. Pre-Opening & Opening ManagementLead all F&B pre-opening activities including concept execution, SOP development, and operational setup.Participate in outlet design, kitchen layout planning, and equipment selection.Develop menus in collaboration with the culinary team, including pricing and costing.Recruit, train, and onboard the full F&B team ahead of opening.Set up POS systems, inventory processes, supplier relationships, and reporting structures.Plan and execute soft opening and official launch activities.Ensure readiness across all departments for a smooth and successful opening.
2. Operations ManagementOversee daily F&B operations across restaurant, bar, room service, and events.Ensure smooth coordination between kitchen and front-of-house teams.Maintain high standards of service, hygiene, and guest experience.
3. Guest Experience & Service ExcellenceEnsure consistent delivery of exceptional customer service.Handle guest feedback, complaints, and special requests professionally.Monitor service standards and continuously improve guest satisfaction.
4. Revenue Growth & ProfitabilityDevelop and implement strategies to increase F&B revenue.Analyze sales reports, trends, and performance metrics.Drive upselling, promotions, and menu optimization initiatives.
5. Cost Control & Financial ManagementManage budgets, food and beverage costs, and profit margins.Monitor inventory, purchasing, and stock control to minimize wastage.Ensure accurate billing, cash handling, and financial reporting.
6. Team Leadership & DevelopmentRecruit, train, and supervise F&B staff (servers, bartenders, supervisors).Set performance standards and conduct regular evaluations.Foster a positive, high-performance, and service-driven culture.
7. Menu Planning & Quality ControlCollaborate with the Head Chef/Sous Chef on menu development and pricing.Ensure consistency in food and beverage quality and presentation.Introduce new concepts, specials, and seasonal offerings.
8. Compliance & StandardsEnsure compliance with health, safety, and hygiene regulations.Maintain licensing requirements and operational policies.Uphold brand standards and SOPs across all outlets.
9. Systems & ReportingUtilize POS and inventory systems to track sales, stock, and performance.Generate regular reports on revenue, costs, and operational efficiency.Use data insights to improve decision-making and performance.Requirements

Bachelor’s degree or Diploma in Hospitality Management or related field.

5–8 years of experience in food & beverage operations, with at least 2–3 years in a managerial role.

Proven experience in pre-opening and opening of restaurants, hotels, or F&B outlets is required.

Experience in fine dining, luxury hospitality, or high-volume establishments is preferred.

Strong understanding of restaurant and bar operations

Key Skills & CompetenciesStrong leadership and team management skillsExcellent customer service and interpersonal skillsStrong project management and pre-opening execution capabilityFinancial acumen and cost management expertiseOperational efficiency and problem-solving skillsStrong communication and organizational abilitiesKey Performance Indicators (KPIs)Successful and timely completion of pre-opening milestonesF&B revenue growth and profitabilityFood and beverage cost percentagesGuest satisfaction and service ratingsStaff productivity and retention

Bridge Talent Management

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