Food and beverage manager


  • To produce and drive an annual business plan for the F&B department
    incorporating a yearly marketing plan and an associated budget.
  • To compile an annual financial budget for the F&B department with the
    input of the General Manager.
  • To create loyalty, trust and respect amongst the entire F&B team by
    transparent, consistent, inspirational and motivational management
  •  Create a departmental working environment focused on staff
    development and job fulfillment to achieve employee loyalty.
  • Fully familiarized with all Lodge and company policies, as well as Lodge
    programs offered such as Loyalty programs, audit and service
    measurement programs and merit awards.
  • Participate in company and Lodge induction-and refresher programs.
  • Demonstrate exceptional level of professionalism, maturity and
    emotional intelligence at all times
  • Ensure the YTD departmental profit per the budget is achieved.
  • Works closely with Executive Chef to ensure food cost budgets are met
  • Revenue Control- Fully responsible for the F&B department’s financial
    performance and long-term sustainability.
  • Responsible for all property Policies regarding the audit requirements of

-Internal audit

-Procurement audits

-Hygiene audits

-8-8-8 audit

-Risk Audit (sections relating to F&B Department)

-Mystery Guest results and Guest Questionnaire feedback

-Staff performance Quarterly result.

-Daily service audits to ensure service quality and identify training

  • To act on the results of the above audits to achieve set targets.
  • Accountable for Food and Beverage cost and operating within budget margins
  • Ensures that all laws, regulations, licenses, and property policies pertaining to the operation of the F&B function are adhered to.
  • Ensures that standards are maintained in F&B outlets at all times in relation to service delivery and hygiene requirements.
  • Produce reports on the aspects of the F&B Department in terms of property policy and directives issued by the General Manager.
  • Proactively communicate market trends and possible changes in guest preferences and expectations on F&B offering to the General Manager at
    mandated meetings.
  • Adhere to the standardized portions used and is responsible for the controlling of food, beverage, and labor costs within set norms within the department.
  • Ensures that guest satisfaction is established and maintained by the employees of the Food & Beverage Department.
  • Maintains appropriate staffing levels across the entire F&B department.
  • Identifies and implements employee training schemes to ensure that standard company operating standards and procedures and employment equity targets are met.
  • Ensures staff training schedule is in place and maintained
  • Sources and contacts potential and existing clients and develops and maintains their relationship with the Lodge.
  • Develops menus and menu prices, beverage lists, and beverage prices with the aim of achieving maximum sales and meeting or exceeding budgeted departmental profit.
  • Completes employee appraisals at regular intervals.
  • Responsible for performance management of departmental staff.
  • Ensures that all reports associated with the department are produced on time and are accurate.
  • Supplies relevant information to other departments timeously to assist them in planning and running their departments.
  • Forms part of the Duty Management team and as such will be available to answer guest queries, complaints, ensure operating standards of the Lodge are achieved and be responsible for the Lodge security during the Duty Manager period.
  • Keeps records and maintains filing systems within the Food & Beverage Department.
  • Ensures that regular stock takes are scheduled including consumables and operating equipment as well as maintaining Lodge equipment and fixed assets throughout all F&B outlets and ensures that they are carried out in accordance with property policy and procedures and that they are accurate and acted upon.
  • Serves on:
  • Staff performance committee
  • Health and safety committee
  • Learner ships and development committee
  • Any other committee roles as determined from time to time
  • Performs additional duties as required or as requested by the General Manager.

Minimum Qualifications


  • Diploma in Hotel Management
  • Tertiary Qualification in Food and Beverage Management


  • 5 Years Broad-based hospitality experience
  • 3 Years F&B management experience


  • Food and Beverage Management
  • Micros Fidelio (General knowledge)
  • IBMS – Stock Management

Opening Info



Reference No:



March 7, 2022


General Manager

Salary Range


Outstanding Solutions Ltd is a hospitality consultancy company, incorporated in the United Republic of Tanzania, providing complete staffing solutions, training and competency development for the Tanzania’s tourism and hospitality industry.


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