Food & Beverage Manager at Mantis EPIC Hotel and Suites


Position : Food & Beverage Manager

Department: Food & Beverage


Assistant F&B Manager


F&B supervisors


REPORTS TO General Manager

LAST UPDATE 27/05/2024


Under the general guidance of the General Manager assess, evaluate and ensure that long-term and short-term goals of all Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise food & beverage revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the hotel’s guidelines and business plan, the division’s business plan, and the ….(Hotel) Group’s corporate guidelines and service concepts.



Develops, implements and evaluates the hotel’s marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability

Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the hotel’s food & beverage operations are competitive in the market place

Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed

Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration

Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary

Checks the food & beverage outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests

Is proficient in all food & beverage procedures to be a resource when needed

Challenges employees within department to achieve optimum food cost percentage and service per employee

Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation

Monitors food & beverage sales regarding discounts

Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results

Plans and co-ordinates in-house activities and package plans with Executive Chef, Director of Sales and Rooms Division Manager


Approves all wine purchasing, and other food & beverage items in accordance with corporate quality standards

Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration:

* local requirements

* market needs

* competition

* trends

* potential costs and labour costs

* availability of food & beverage products

* merchandising and promotions

* Achieves goals for “willingness to return”, “customer complaints per thousand” and “customer comment index”

* Analyses financial reports relating to food & beverage, and takes corrective action and follow-up

* Selects and develops strategies to improve guest service, food production techniques and efficiency

* Monitors hotel’s overall service and team work daily, and makes recommendations for improvement to Department Heads

* Utilises leadership skills and motivation to maximise employee productivity and satisfaction

* With Executive Chef, maintains an updated recipe file for all food and beverage items to include:

* sales history

* sales mix

* actual costs

* potential costs

* par stocks

* production time

* Prepares food and beverage business plan based on input from food and beverage Department Heads

* Assists in the development of the hotel’s annual business plan, by developing strategies to increase sales in food & beverage


Monitors and makes sure the food & beverage departments follow all applicable laws

Monitors purchasing practices to ensure maximum quality to lowest possible price

Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards


Screens, interviews and selects potential Department Heads and Supervisors for department

Assists Department Heads in the selection process

Develops and recommends appropriate training to meet guest needs

Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Highly professional service

Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service

Assists food and beverage Department Heads to assess training needs and develop their departmental training plans

Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the Human Resources Manager

Conducts and guides Department Heads, and works closely with the Human Resources Manager on the following Human Resources related tasks:

Performance appraisals



Discipline and grievance

Employee relations

Wage and salary administration

Compensation and benefits

Succession planning


Fosters and develops effective employee relations within department and throughout the hotel

Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity

Conducts monthly departmental meetings with all food and beverage staff present

Looks for ways to motivate and challenge employees

Social Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Social Responsible Business hotel and departmental activities


Ensures that all potential and real hazards are reported and reduced immediately

Fully understands the hotel’s fire, emergency, and bomb procedures

Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees

Ensures that employees work in a safe manner that does not harm or injure self or others

Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division

Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations

Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department


Attends meetings and training required by the General Manager

Assists colleagues to perform similar or related jobs when necessary

Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently

Accepts flexible work schedule necessary for uninterrupted service to hotel guests

Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual

Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function

Is well updated on, and possesses solid knowledge of the following:

Hotel fire, bomb and emergency procedures

Hotel health and safety policies and procedures

Hotel facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sights)

Hotel standards of operation and departmental procedures

Current licensing relating to own department and the hotel

Accepted methods of payment by the hotel

Short and long term hotel, as well as corporate marketing and promotional programs

Corporate clients and clients generating high business volume

Union agreements


Bachelor’s Degree (A0) required in a related field such as Hotel Management, Hotel and Restaurant Management and other related field with a minimum 4 years working experience in the field preferably in the same position.

A professional certificate in Food and Beverage would be an added value to the applicant


Please send the following documents to

Cover letter


Academic papers (the successful candidate will be required to submit notarized copies)

Service certificates proving the work experience

3 professional references

All attachments should be in Word or PDF form attached as one single document strictly

Only shortlisted candidates will be contacted for interviews

No phone calls, please.

Mantis EPIC Hotel is an equal employment opportunity employer


Applicants must meet the minimum requirements in terms of qualifications.

Successful candidates will be required to submit a criminal record

Successful candidates will be required to submit recommendations

Expected starting is as soon as possible

Interested candidates should submit their applications in English not later than 7th June, 2024 at 04.00 pm.

Done at Nyagatare, on the 27th May, 2024

Dr. Christopher A. MUYOBOKE (PhD)

Human Resource Manager – Mantis EPIC Hotel and Suites

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Articles

Back to top button