Senior Food & Beverage Manager

About the role

The Senior Food & Beverage Manager will lead the F&B department of Kampi Ya Boma Hotel, ensuring exceptional guest experiences across restaurants, bars, banqueting, conferences and outside‑catering services. Reporting to the General Manager, you will drive service standards, revenue growth and operational excellence in an upscale hotel environment.

Key responsibilities

• Oversee day‑to‑day operations of all food and beverage outlets.
• Set and enforce high standards for service, presentation, hygiene and guest experience.
• Review existing processes and implement improvements to boost efficiency and quality.
• Lead, train, coach and develop the F&B team, establishing clear SOPs, checklists and performance expectations.
• Collaborate with the Executive Chef to ensure consistent food quality, menu execution and kitchen‑to‑service coordination.
• Develop and execute sales strategies, promotions, events and upselling initiatives to increase revenue.
• Manage banqueting and conference F&B operations, delivering professional service for corporate and private functions.
• Grow the hotel’s outside‑catering business while maintaining profitability.
• Control food and beverage costs through portion control, waste reduction, inventory management and purchasing oversight.
• Monitor budgets, revenue performance and key F&B KPIs, reporting results to senior management.
• Ensure compliance with food safety, hygiene, health and safety regulations.
• Handle guest feedback and complaints, using insights for continuous improvement.
• Recruit, motivate and retain high‑performing F&B staff.

Required profile

• Extensive experience in senior F&B management within upscale hotels or resorts.
• Proven track record of driving revenue growth and controlling costs.
• Strong leadership and people‑development skills.
• Excellent communication and stakeholder management abilities.
• Ability to work collaboratively with kitchen, sales and other hotel departments.

Required skills

• In‑depth knowledge of food safety, hygiene and health‑and‑safety standards.
• Budgeting, cost control and KPI analysis expertise.
• Experience with menu planning, inventory control and portion control.