Background information about the job or company

Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties

Responsibilities or duties

Manage inventory levels and stock control to optimize resources and minimize waste

Develop and implement strategies to increase revenue and profitability of the outlet

Prepare and analyze financial reports, implementing corrective actions as necessary

Oversee and optimize staffing levels to meet operational demands and special events

Ensure high standards of food quality, presentation, and customer service

Conduct regular team briefings and training sessions to enhance product knowledge and service skills

Maintain and update guest history records to facilitate personalized service for repeat customers

Ensure compliance with food safety and hygiene standards

Manage the outlet's budget, controlling costs without compromising quality

Collaborate with other departments to support overall business objectives

Resolve customer complaints promptly and professionally

Implement and monitor promotional activities to drive sales and customer engagement

Qualifications or requirements

Bachelor's degree in Hospitality Management, Business Administration, or related field

Proven track record in team leadership and staff development

Strong financial acumen with experience in budgeting and financial reporting

Excellent customer service skills with a focus on creating memorable guest experiences

Proficiency in inventory management and point-of-sale systems

In-depth knowledge of food and beverage trends, quality standards, and health regulations

Ability to work flexible hours, including evenings, weekends, and holidays

Excellent communication and interpersonal skills

Fluency in English and Swahili

Strong problem-solving skills and ability to make quick, informed decisions

Proficiency in Microsoft Office suite and restaurant management software

Experience needed

Minimum of 2 years of experience as an Outlet Manager or 5+ years of progressive experience in food and beverage management

• Manage inventory levels and stock control to optimize resources and minimize waste
• Develop and implement strategies to increase revenue and profitability of the outlet
• Prepare and analyze financial reports, implementing corrective actions as necessary
• Oversee and optimize staffing levels to meet operational demands and special events
• Ensure high standards of food quality, presentation, and customer service
• Conduct regular team briefings and training sessions to enhance product knowledge and service skills
• Maintain and update guest history records to facilitate personalized service for repeat customers
• Ensure compliance with food safety and hygiene standards
• Manage the outlet's budget, controlling costs without compromising quality
• Collaborate with other departments to support overall business objectives
• Resolve customer complaints promptly and professionally
• Implement and monitor promotional activities to drive sales and customer engagement

• Team leadership
• Staff development
• Financial acumen
• Budgeting
• Financial reporting
• Customer service
• Inventory management
• Point-of-sale systems
• Food and beverage trends
• Quality standards
• Health regulations
• Communication skills
• Interpersonal skills
• Problem-solving skills
• Decision making
• Microsoft Office suite
• Restaurant management software

• Bachelor's degree in Hospitality Management, Business Administration, or related field
• Minimum of 2 years of experience as an Outlet Manager or 5+ years of progressive experience in food and beverage management
• Proven track record in team leadership and staff development
• Strong financial acumen with experience in budgeting and financial reporting
• Excellent customer service skills with a focus on creating memorable guest experiences
• Proficiency in inventory management and point-of-sale systems
• In-depth knowledge of food and beverage trends, quality standards, and health regulations
• Ability to work flexible hours, including evenings, weekends, and holidays
• Excellent communication and interpersonal skills
• Fluency in English and Swahili
• Strong problem-solving skills and ability to make quick, informed decisions
• Proficiency in Microsoft Office suite and restaurant management software