Job Summary

The Food & Beverage (F&B) Manager at Iconic Plaza Hotel is responsible for the strategic leadership, planning, and overall management of all food and beverage operations within the hotel. This includes restaurants, room service, banqueting, and events. The role ensures exceptional guest dining experiences in line with 5-star hospitality standards, while maximizing revenue, maintaining cost control, and ensuring compliance with health, safety, and quality regulations. The F&B Manager will lead a diverse team, drive innovation in culinary offerings, and uphold the hotel’s reputation for excellence.

Key Responsibilities

1. Strategic Leadership & Planning

• Develop and execute the F&B strategy aligned with the hotel’s vision and brand standards.
• Set departmental goals, budgets, and performance targets.
• Identify new revenue opportunities, trends, and concepts to enhance guest experience.
• Collaborate with executive leadership on long-term growth and positioning.

2. Operations Management

• Oversee daily operations of all F&B outlets including fine dining restaurants, casual dining, lounges, room service, and banqueting.
• Ensure smooth coordination between kitchen, service, and support teams.
• Maintain high standards of service delivery, presentation, and guest satisfaction.
• Monitor cleanliness, hygiene, and ambiance across all outlets.

3. Guest Experience & Service Excellence

• Ensure all guests receive exceptional, personalized service in line with 5-star standards.
• Handle VIP guests, special requests, and high-profile events with professionalism.
• Address guest complaints promptly and effectively.
• Continuously evaluate guest feedback and implement improvements.

4. Guest Experience & Service Excellence

• Ensure all guests receive exceptional, personalized service in line with 5-star standards.
• Handle VIP guests, special requests, and high-profile events with professionalism.
• Address guest complaints promptly and effectively.
• Continuously evaluate guest feedback and implement improvements.

5. Menu Planning & Innovation

• Collaborate with Executive Chef to design innovative, high-quality menus.
• Ensure menus reflect current culinary trends and local/international preferences.
• Oversee menu pricing strategies to ensure profitability and competitiveness.
• Regularly review and update menus to maintain freshness and variety.

6. Financial Management & Cost Control

• Develop and manage the F&B budget, including forecasting and financial planning.
• Monitor revenue, costs, and profitability across all outlets.
• Implement cost control measures to reduce waste and improve margins.
• Analyze financial reports and adjust strategies accordingly.

7. Inventory & Supply Chain Management

• Oversee procurement of food, beverages, and supplies.
• Maintain optimal inventory levels and minimize wastage.
• Establish and manage relationships with suppliers and vendors.
• Ensure quality control of all incoming goods.

8. Team Leadership & Human Resource Management

• Recruit, train, and supervise F&B staff, including supervisors, servers, bartenders, and stewards.
• Conduct performance evaluations and provide ongoing coaching.
• Develop training programs focused on service excellence, product knowledge, and upselling.
• Foster a positive, high-performance team culture.

9. Events & Banqueting Management

• Oversee planning and execution of events, conferences, weddings, and banquets.
• Coordinate with clients and internal departments to deliver seamless events.
• Ensure high-quality food, beverage, and service standards during events.
• Maximize revenue through upselling and tailored event packages.

10. Quality Assurance & Compliance

• Ensure compliance with Kenyan health, safety, and food hygiene regulations.
• Implement and maintain HACCP (Hazard Analysis Critical Control Point) standards.
• Conduct regular inspections and audits of F&B operations.
• Ensure adherence to hotel policies and brand standards.

11. Marketing & Revenue Growth

• Collaborate with the marketing team to promote F&B outlets and special events.
• Develop promotions, seasonal offers, and loyalty programs.
• Monitor market trends, competitor activities, and customer preferences.
• Drive revenue through innovative campaigns and partnerships.

12. Health, Safety & Hygiene

• Ensure strict adherence to food safety, sanitation, and hygiene standards.
• Train staff on safe food handling practices.
• Maintain a clean and safe working environment for employees and guests.
• Ensure proper handling and storage of food and beverages.

13. Interdepartmental Coordination

• Work closely with Front Office, Housekeeping, Sales & Marketing, and Finance teams.
• Support hotel-wide initiatives and events.
• Provide regular reports and updates to senior management.

Qualifications & Requirements

• Bachelor’s degree in Hospitality Management, Food & Beverage Management, or related field.
• Minimum of 7–10 years of progressive experience in F&B operations, with at least 3–5 years in a managerial role in a luxury hotel or fine dining establishment.
• Strong knowledge of food and beverage trends, service standards, and operations.
• Proven financial management and budgeting skills.
• Certification in food safety and hygiene (e.g., HACCP) is required.

Key Competencies

• Strong leadership and team management skills
• Excellent customer service and interpersonal skills
• Business and financial acumen
• Creativity and innovation in food and beverage concepts
• Problem-solving and decision-making ability
• High attention to detail and quality standards
• Ability to work under pressure in a fast-paced environment

Key Performance Indicators (KPIs)

• Revenue growth and profitability of F&B operations
• Guest satisfaction scores and feedback
• Cost control and waste reduction
• Staff performance and retention rates
• Compliance with health and safety standards

Working Conditions

• Full-time position based onsite.
• Requires flexibility to work evenings, weekends, and public holidays.
• Involves both administrative duties and active floor supervision.

• Develop and execute the F&B strategy aligned with the hotel’s vision and brand standards.
• Set departmental goals, budgets, and performance targets.
• Identify new revenue opportunities, trends, and concepts to enhance guest experience.
• Collaborate with executive leadership on long-term growth and positioning.
• Oversee daily operations of all F&B outlets including fine dining restaurants, casual dining, lounges, room service, and banqueting.
• Ensure smooth coordination between kitchen, service, and support teams.
• Maintain high standards of service delivery, presentation, and guest satisfaction.
• Monitor cleanliness, hygiene, and ambiance across all outlets.
• Ensure all guests receive exceptional, personalized service in line with 5-star standards.
• Handle VIP guests, special requests, and high-profile events with professionalism.
• Address guest complaints promptly and effectively.
• Continuously evaluate guest feedback and implement improvements.
• Collaborate with Executive Chef to design innovative, high-quality menus.
• Ensure menus reflect current culinary trends and local/international preferences.
• Oversee menu pricing strategies to ensure profitability and competitiveness.
• Regularly review and update menus to maintain freshness and variety.
• Develop and manage the F&B budget, including forecasting and financial planning.
• Monitor revenue, costs, and profitability across all outlets.
• Implement cost control measures to reduce waste and improve margins.
• Analyze financial reports and adjust strategies accordingly.
• Oversee procurement of food, beverages, and supplies.
• Maintain optimal inventory levels and minimize wastage.
• Establish and manage relationships with suppliers and vendors.
• Ensure quality control of all incoming goods.
• Recruit, train, and supervise F&B staff, including supervisors, servers, bartenders, and stewards.
• Conduct performance evaluations and provide ongoing coaching.
• Develop training programs focused on service excellence, product knowledge, and upselling.
• Foster a positive, high-performance team culture.
• Oversee planning and execution of events, conferences, weddings, and banquets.
• Coordinate with clients and internal departments to deliver seamless events.
• Ensure high-quality food, beverage, and service standards during events.
• Maximize revenue through upselling and tailored event packages.
• Ensure compliance with Kenyan health, safety, and food hygiene regulations.
• Implement and maintain HACCP (Hazard Analysis Critical Control Point) standards.
• Conduct regular inspections and audits of F&B operations.
• Ensure adherence to hotel policies and brand standards.
• Collaborate with the marketing team to promote F&B outlets and special events.
• Develop promotions, seasonal offers, and loyalty programs.
• Monitor market trends, competitor activities, and customer preferences.
• Drive revenue through innovative campaigns and partnerships.
• Ensure strict adherence to food safety, sanitation, and hygiene standards.
• Train staff on safe food handling practices.
• Maintain a clean and safe working environment for employees and guests.
• Ensure proper handling and storage of food and beverages.
• Work closely with Front Office, Housekeeping, Sales & Marketing, and Finance teams.
• Support hotel-wide initiatives and events.
• Provide regular reports and updates to senior management.

• Strong leadership and team management skills
• Excellent customer service and interpersonal skills
• Business and financial acumen
• Creativity and innovation in food and beverage concepts
• Problem-solving and decision-making ability
• High attention to detail and quality standards
• Ability to work under pressure in a fast-paced environment

• Bachelor’s degree in Hospitality Management, Food & Beverage Management, or related field.
• Minimum of 7–10 years of progressive experience in F&B operations, with at least 3–5 years in a managerial role in a luxury hotel or fine dining establishment.
• Strong knowledge of food and beverage trends, service standards, and operations.
• Proven financial management and budgeting skills.
• Certification in food safety and hygiene (e.g., HACCP) is required.