FOOD AND BEVERAGE MANAGER (MOMBASA - SOUTH COAST) TO START IN SEPTEMBER

On behalf of our client, we are looking for a qualified Food and Beverage Manager for an upcoming high end resort in
Mombasa.

The Food and Beverage Manager will be responsible for leading and managing all F&B operations, ensuring a consistently exceptional customer experience. This role will oversee the planning, procurement, preparation, and service of food and beverages while ensuring compliance with health and safety standards, cost control measures, and operational efficiency across all dining outlets.

Joining: to start in September

Benefits: As per the company policy

Qualifications & Requirements:

1. Bachelor’s Degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.

2. Certification in Food Safety and Hygiene.

3. Minimum of 10 years of experience in the hospitality industry, with at least 5 years in a similar managerial role.

4. Proven experience managing high-end clientele and premium service environments.

5. Strong verbal and written communication skills.

6. Multilingual abilities are a plus.

7. Excellent skills in cost control, budgeting, and financial reporting.

8. Experience in menu planning and culinary development.

9. Strong leadership, mentoring, and team management capabilities.

10. Effective crisis and conflict management skills.

11. Up-to-date knowledge of international culinary and beverage trends.

12. Sound understanding of event catering and banquet operations.

13. Exceptional customer service orientation and attention to detail.

Key Responsibilities:

1. Plan, forecast, and manage food and beverage orders and stock levels.

2. Ensure high standards of hygiene, safety, and sanitation across all food service areas.

3. Develop and implement menus, considering trends, seasonality, cost, and dietary requirements.

4. Maintain exceptional service standards for high-end clientele and VIP guests.

5. Handle guest feedback and complaints promptly and professionally.

6. Source, negotiate, and maintain strong relationships with suppliers and vendors.

7. Oversee all catering and banquet services for events and conferences.