Food and Beverage Manager

Stay Easy Plus Addis Ababa Hotel is a five-star local branded hotel located at Addisu Gebeya Gulele Sub-City Keble 19/15 around Total Gas station. It has 103 spacious and furnished rooms with 6 big Venus (meeting rooms), well-organized pastry shops, three Bars, and one Classic Restaurant with an open kitchen ready to accommodate all international Guests. 

Job summary 

The Food & Beverage Manager is responsible for all F&B outlets including banqueting, making sure service and cleanliness is up to standards. The F&B Manager is working together with the outlet managers and supervisors to ensure all staff is trained and knowledgeable, service is high and budgets are met. In this role there is responsibility for liaising with suppliers, guests and consultants.

Main Duty and responsibility

• Oversee all aspects of the daily operation of the hotel’s F&B outlets, banquets, room service, and any other Food & Beverage operations.
• To determine the right balance in quality/quantity in staff.
• Determine training, courses needs for associates.
• Evaluate/stimulate direct staff and doing performance reviews with them according to Brand standards, setting goals together.
• Taking care of accurate administration in the department as well as delivering information and reports according to Brand standards to management.
• Being able to explain results and advise on improvements for the department.
• Coming with ideas and activities for promotion (working together with suppliers in doing so).
• Evaluating work processes and procedures, analysing where gaps are and come with improvements.
• Advising in terms of interior and accessories for the department.
• After approval implementing improvements and supervising the process and adjustments.
• Making sure that progress and execution quality of tasks is met.
• Looking at all operational issues within the teams and discussing challenges, deciding on solutions, taking correct measures etc.
• Supervising and executing internal procedures and taking rules and legislations in mind when doing so.
• Making sure health and safety requirements are met.
• Being responsible for annual actions plans, budgets, marketing etc.
• Presenting those plans and reports to get these approved.
• Work closely with the sales team to increase total hotel revenue.
• Work very closely with purchasing department to save cost and manage space required for storage.
• Monitor quality of service in F&B.
• Respond to guest complaints in a timely manner.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Be visible on the floor and assist staff as needed during each meal period.
• Comply with weekly and monthly forecasting procedures.
• Ensure the training of Restaurant managers, Supervisors and employees on SOP’s, report preparation and technical job tasks.
• Be involved in and/or conduct departmental and hotel training.
• Follow standards for hiring approvals.
• Ensure overall guest satisfaction.
• Train and develop the team and provide support when required
• Ensure that effective communication flow is maintained at all times
• Actively participate in the community involvement projects and initiatives together with the hotel’s management team
• Maintaining a business environment based on the Code of Conduct and Company Vision
• This role requires performing regularly as a Manager on Duty according to schedule.

Reports to: General Manager 

Qualification

• A high standard of spoken and written English.
• Flexible working hours’ subject to the demands of the business.
• Able to work under pressure.
• Excellent menu planning and budget preparation.
• More than 3 years’ experience required 
• Hotel management level III-IV, Degree or diploma certification