Background information about the job or company (e.g., role context, company overview)

Peoplelink Consultants Ltd is a consultancy services company incorporated under the laws of Kenya.

Responsibilities or duties

Oversee daily operations of the Food and Beverage Department to ensure efficient, high-quality service.

Supervise food and beverage production and service in line with company quality standards.

Ensure exceptional customer service and promptly resolve guest feedback or complaints.

Maintain strict standards of food safety, hygiene, and kitchen sanitation.

Manage department budgets, inventory, and cost- control measures to maximize profitability and reduce waste.

Recruit, train, schedule, and evaluate the performance of the service staff.

Collaborate with the Executive Chef on menu planning, promotions, and special events.

Prepare periodic operational reports and recommend performance improvements to management.

Qualifications or requirements (e.g., education, skills)

Degree or Diploma in Hospitality Management, Food and Beverage Management, or a related field.

Strong knowledge of food hygiene regulations, hazard controls, and kitchen safety.

Practical understanding of inventory tracking, budgeting, and cost control.

Excellent leadership, team coordination, and staff scheduling abilities.

Outstanding communication, conflict-resolution, and customer service skills.

Experience needed

1 to 2 years of experience in food and beverage management or a senior supervisory role.

Any other provided details (e.g., benefits, work environment, team info, or additional notes)

Flexibility to work shifts, evenings, weekends, and public holidays.

• Oversee daily operations of the Food and Beverage Department to ensure efficient, high-quality service.
• Supervise food and beverage production and service in line with company quality standards.
• Ensure exceptional customer service and promptly resolve guest feedback or complaints.
• Maintain strict standards of food safety, hygiene, and kitchen sanitation.
• Manage department budgets, inventory, and cost- control measures to maximize profitability and reduce waste.
• Recruit, train, schedule, and evaluate the performance of the service staff.
• Collaborate with the Executive Chef on menu planning, promotions, and special events.
• Prepare periodic operational reports and recommend performance improvements to management.

• Leadership
• Team coordination
• Staff scheduling
• Communication
• Conflict-resolution
• Customer service

• Degree or Diploma in Hospitality Management, Food and Beverage Management, or a related field.
• Strong knowledge of food hygiene regulations, hazard controls, and kitchen safety.
• Practical understanding of inventory tracking, budgeting, and cost control.