Food & Beverage Manager

Food & Beverage Manager - Cliff View Hotel, Mchinji, Malawi

Cliff View Hotel is seeking a highly skilled and experienced Food & Beverage Manager to lead and oversee all food and beverage operations. This is a full-time management position reporting directly to the Hotel Manager.

Job Purpose

The Food & Beverage Manager is responsible for the strategic planning, leadership, and day-to-day management of all food and beverage operations at Cliff View Hotel, including the restaurant, bar, conference and banqueting facilities, room service, and outdoor catering. The role ensures exceptional guest experiences while maximising profitability, maintaining international hospitality standards, and achieving departmental financial and operational targets.

Key Responsibilities

Operational Management

Direct and oversee all Food & Beverage outlets. Ensure smooth daily operations of the restaurant, conference catering, banqueting, outdoor events, and room service. Maintain five-star service standards. Conduct daily operational briefings. Ensure all outlets open and close according to SOPs. Monitor service quality and guest satisfaction. Ensure effective communication between kitchen and service teams.

Financial Management

Prepare annual departmental budgets. Achieve monthly revenue targets. Control food cost to company targets. Control beverage cost and wastage. Manage labour costs through efficient scheduling. Analyse daily sales reports. Increase departmental profitability. Implement upselling and suggestive selling programmes. Prepare monthly management reports.

Key Financial KPIs

Food Cost %, Beverage Cost %, Payroll %, Gross Profit, Average Spend per Guest, Revenue per Available Seat Hour (RevPASH).

Restaurant Operations

Maintain excellent food presentation. Ensure professional table service. Monitor waiting times. Maintain restaurant cleanliness. Ensure reservation systems function efficiently. Conduct daily quality inspections.

Bar Operations

Maintain beverage quality standards. Ensure correct stock rotation. Monitor cocktail consistency. Control beverage inventory. Prevent stock losses. Promote premium beverage sales.

Conference & Banqueting Operations

Plan and coordinate all conference functions. Ensure flawless event execution. Work closely with the Sales & Marketing team. Conduct client pre-event meetings. Ensure Banquet Event Orders (BEOs) are executed accurately. Supervise banquet setups and service delivery. Conduct post-event evaluations.

Menu Development

Collaborate with the Head Chef to develop seasonal menus, banquet menus, wedding packages, conference packages, and buffet concepts. Review menu pricing quarterly. Introduce innovative dining concepts. Ensure menus remain profitable and aligned with guest preferences.

Inventory & Procurement

Control stock ordering. Approve purchase requisitions. Conduct weekly inventory checks. Investigate stock variances. Ensure FIFO principles are followed. Minimise food waste. Maintain supplier relationships.

Guest Experience

Ensure exceptional guest satisfaction. Resolve guest complaints promptly. Monitor online guest reviews. Develop guest loyalty initiatives. Maintain service excellence across all outlets.

Human Resource Management

Recruit and train staff. Conduct performance appraisals. Coach supervisors. Develop succession plans. Prepare duty rosters. Ensure staff discipline. Promote teamwork and employee engagement.

Hygiene, Health & Safety

Ensure compliance with HACCP principles. Maintain food safety standards. Ensure compliance with health regulations. Conduct hygiene inspections. Ensure kitchen and restaurant cleanliness. Investigate accidents and incidents.

Sales & Marketing

Support hotel marketing campaigns. Develop promotional activities. Organise themed nights. Increase conference catering business. Build relationships with corporate clients. Identify new revenue opportunities.

Administration

Prepare monthly reports. Maintain departmental records. Review SOP compliance. Attend management meetings. Analyse business trends. Prepare departmental forecasts.

Key Performance Indicators (KPIs)

Financial: F&B Revenue Achievement, Food Cost %, Beverage Cost %, Gross Profit Margin, Labour Cost %, Banqueting Revenue, Restaurant Revenue Growth.

Operational: Guest Satisfaction Score ≥90%, Service Time Standards, Hygiene Audit ≥95%, Stock Variance, Mystery Guest Score ≥90%.

People: Staff Turnover, Training Hours per Employee, Employee Engagement Score, Performance Review Completion.

Profile Recherché

Essential: Bachelor's Degree or Diploma in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field. Minimum 5 years' experience in a Food & Beverage management role. Proven experience managing restaurants, bars, conferences, and banqueting operations.

**

** Leadership and people management, Financial acumen, Revenue optimisation, Budget preparation, Food cost control, Beverage management, Customer service excellence, Event management, Negotiation skills, Problem solving, Time management, Communication and presentation skills, Conflict resolution, Coaching and mentoring, Computer literacy (POS, PMS, Microsoft Office).

Personal Attributes: Professional appearance and integrity, Guest-focused mindset, Results-oriented, High attention to detail, Ability to work under pressure, Innovative and commercially minded, Flexible to work weekends, holidays, and evenings, Strong decision-making ability.

Working Conditions

Full-time management position. Requires evening, weekend, and public holiday work. Frequent standing and walking throughout hotel outlets. May supervise large conferences, weddings, and outdoor events.

Method of Application

Interested applicants should submit an application letter, a detailed Curriculum Vitae, copies of certificates and

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