POSITION SUMMARY
The overall scope of this role is to ensure that all guests are served within acceptable time and proper presentation is maintained within Club Standards.
OBJECTIVES
- To Provide high quality food and Beverage to customers.
- To maximize sales and revenue through customer satisfaction and employee engagement and employing innovative food and beverage service and products.
- To impart value for money.
- To enhance diversity in culinary arts.
DUTIES AND RESPONSIBILITIES
1. Customer Service
- Ensure customer satisfaction.
- Resolve customer complaints, as well as internal conflict amongst staff.
- Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from kitchen to customer table.
- Identify customers’ needs and respond proactively to all of their concerns
- Build Customer Loyalty.
2. Financial
- As the F& B supervisor you are responsible for assessing and improving profitability.
- Providing relevant financial reports on a weekly, monthly and annual basis to the General Manager E.g. Sales report, Product Sales analysis.
- Prepare annual Departmental budget .
- Ensure department Budget is fully observed and variance explained.
3. Menu
- Contribute to the design and update of menu.
- Inform the management on popular and unpopular items on the service menu, wine and beverage list.
- Work closely with the Chef in menu planning.
- Ensure upkeep of food trends and customer preference for the purpose of menu costing.
- Ensure there are yearly rotational menus to attract members and guest.
- Ensure proper menu presentation and promotion.
3. Performance Management
- Monitor staff performance in your department and provide feedback to the management.
- Provide a learning atmosphere with a focus on continuous improvement.
- Encourage and build mutual trust, respect and cooperation among team members.
- Monitor and maintain the productivity level of staff in liaison with HR.
- Develop specific goals and plans to prioritize, organize and accomplish work.
- Respond quickly and proactively to employees concerns.
- maintaining records and staff duty schedule.
- Plan for departmental staff Training.
- Promote Food and Beverage sales so as to realize a monthly sale of at least Kshs 8,000,000 per month.
- To ensure staff schedules are established maintained and effective at all times.
4. Cost Control
- Monitor inventory and Cost control.
- Laisse with the cost controller to ensure that all month end stock take is done correctly and all variances accounted for and reported.
- Control stocks on operating equipment ensuring minimum stock levels.
- Participate in maintaining food cost at below 40% or as per the policy.
- Lead departmental team in monthly inventory and stock taking.
- Monitor all food and beverages designated for sale are sold without pilferage /wastage or spoilage.
QUALIFICATIONS
- Diploma from Kenya Utalii College or its equivalent in Food and Beverage Management.
- At least C minus Mean Grade in KCSE and a C minus in English language.
- Applicants with culinary arts skills/ foreign language and a degree in food and beverage management will have an added advantage.
EXPERIENCE
At least 3 years’ experience working in a similar role.
Application
Interested candidate who meet the above criteria should submit a detailed CV; copies of relevant certificates / testimonials, national Identity card/passport, and Application/ cover letter. Please forward your application for the above posts, to our email hr@unitedkenyaclub.com or physically deliver your application at the reception Drop Box addressed to the General Manager on or before 15th May, 2024