Food & Beverage Manager At Peoplelink Consultants Ltd

Food & Beverage Manager At Trianum Hotels

Key Qualifications Degree/Diploma in Food & Beverage Operations 3-5 years' supervisory/management experience in F&B in a large hotel/resort Strong customer care and attention to detail Proficient in Micros Fidelio & MS Office Key Responsibilities Supervise all catering outlets within budget Oversee food production and F&B staff Control costs and protect profit margins Ensure hygiene, health and liquor-licensing compliance Act as Duty Manager as required

Reef Hotel Mombasa Food & Beverage Manager

Food & Beverage Manager At Reef Hotel Mombasa

Great hospitality starts with great people. Reef Hotel Mombasa is looking for talented, passionate professionals to join our team and grow with us. If you're ready to bring your expertise, creativity and leadership to a vibrant coastal hotel, we'd love to hear from you.

Gelian Hotel Machakos Assistant Food & Beverage Manager

Qualifications & Skills Qualifications & Skills Diploma or Degree in Hospitality Management or related field. Minimum 3 years’ experience in food & beverage management within a 4* or 5* hotel environment. Strong knowledge of restaurant, bar and banqueting operations. Excellent leadership, communication and problemsolving skills.

Food & Beverage Manager At Nomad Beach Resort

The Food & Beverage Manager oversees the full front-of-house F&B operation across Nomad Beach Resort and Nomad Private Villas. This is a hands-on role managing the beachfront restaurant, bars, private dining, events, and villa service. The role is highly visible during service, leading the team from the floor and ensuring consistently high standards across all outlets. Key Responsibilities F&B Operations & Guest Experience Oversee daily front-of-house operations across all outlets and villas. Ensure all areas are properly staffed, prepared, and supervised. Maintain high standards of service, cleanliness, and presentation. Be present and active during key service periods. Oversee restaurant service, private dining, events, and special experiences. Ensure guest needs, dietary requirements, and special occasions are well managed. Work closely with the Executive Chef for smooth service delivery. Team Leadership Lead, train, and develop the F&B team. Prepare staff rosters based on business needs. Run service briefings and maintain strong product knowledge across the team. Ensure high standards of grooming, conduct, and guest interaction. Maintain appropriate staffing across all service periods. Wine, Beverage & Controls Maintain wine and beverage service standards and cellar organisation. Manage stock control, stocktakes, wastage, and breakages. Ensure accurate POS use, billing, and cash handling. Drive beverage sales through product knowledge and upselling. Work with Chef, Stores, and Finance on purchasing and cost control. Key Attributes Proven F&B management experience in a quality restaurant, resort, or hotel. Experience managing high-volume and multi-outlet operations. Hands-on, visible, and confident in a busy environment. Strong leadership and people-management skills. Excellent guest service and communication skills. Good wine and beverage knowledge. Strong understanding of F&B controls and stock management. Commercially aware, organised, and calm under pressure. Experience in fine dining, private dining, or events is an advantage. Hospitality qualification is an advantage but not essential. Strong written and spoken English. Salary: $1500-$2000+ accommodation Benefits shared on application. Start date: as soon as possible

F&b Manager At Superior Hotels Kenya

We are seeking an experienced and highly skilled Food & Beverage Manager to oversee the daily operations of our restaurant, bar, banqueting, and conferencing service areas. The ideal candidate must have prior experience working in a hotel, resort, or similar hospitality establishment and possess strong leadership, service, and operational management skills. The role requires hands-on expertise in menu coordination, service standards, cost control, stock management, guest satisfaction, staff supervision, and ensuring smooth food and beverage operations across all service points.