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Position Details: Food & Beverage Manager

Location: Kigali, Rwanda
Openings: 1

Description:

The F& B Manager will be responsible for developing and maintaining a high service and food quality standard by upholding the policies and procedures of the Hotel. To ensure that the Restaurant maintains an un-paralleled dining experience for optimum guest satisfaction and for the maximization of sales revenue

RESPONSIBILITIES

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standard

Preserve excellent levels of internal and external customer service

Inspect all processes along  the coffee value chain and other products

Design exceptional menus, purchase goods and continuously make necessary improvements and recommendations to management

Identify customers’ needs and respond proactively to all of their concerns

Design service standards to promote a memorable guest experience

Maintaining a hygienic ambience and making recommendations to management

Lead F&B team by attracting, recruiting, training and appraising talented personnel

Establish / update F & B  policies and procedures

Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork

Comply with all health and safety regulations

Assist in creating innovative programs to market special menu items, increase sales and customer patronage

Maintaining still room and generally the counter

Enforce adherence to regulations concerning health and safety

KNOWLEDGE, SKILLS AND EXPERIENCE REQUIRED

 Culinary school diploma in Catering and Hotel management, Food service management or related field

Proven food and beverage management experience of 3-5 years in an up market restaurant/hotel

Working knowledge of various computer software programs (MS Office, POS-Micros)

Ability to spot and resolve problems efficiently

Mastery in delegating multiple tasks

Communication and leadership skills

Up to date with food and beverages trends and best practices

Ability to manage personnel and meet financial targets

 Guest oriented and service minded

Culinary school diploma in Food service management or related field

Age: 30-45 years 

 

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