Job Opportunity at Le Mersenne Beach Hotel Zanzibar - Franchised Food and Beverage Manager

Job Opportunity at Le Mersenne Beach Hotel Zanzibar - Franchised Food and Beverage Manager

Franchised Food and Beverage Manager

Job Description

Job Number 22129231
Job Category Food and Beverage & Culinary
Location Le Mersenne Zanzibar Autograph Collection, Michamvi, Pingwe, Zanzibar, Tanzania, United Republic of VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? Y
Position Type Management
Additional Information: This hotel is owned and operated by an independent franchisee, Jumeira Holdings Limited. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.


The primary objective of the food & beverage manager will be to supervise/manage/oversee the efficient and profitable running of all food & beverage outlets of the hotel. The food and beverage manager should be well-oriented in customer care and human resources. He/she updates menus to maximize profits and minimize loss; he/she will monitor the customer satisfaction index. The food and Beverage manager ensures that all the food & beverage outlets in hygiene and safety specifications lead and direct the work of others—reports to the general manager.


It’s a hands-on role and demands a lot of creativity and innovative ideas from the food and beverage manager. The end goal is the timely and quality food and service rendered to the guests. The food beverage manager and the executive chef will be responsible for planning the menus, maintaining the food cost levels, and attaining service standards. The food and beverage manager will also be responsible for constant training and evaluation of the F & B service staff, regular checks on the budgeted figures vs. variance, planning, and execution of all the conference and other banquet variance, planning and execution of all the conference and other banquets arrangements in liaison with the executive chef introduction of new F & B concepts to achieve commendable operational profits and minimize expenses without compromising on the standards. The food and beverage manager should put in long working hours and be capable of working under pressure.


The food and beverage manager are required to: –

  • To ensure that standards of food and beverage meet/exceed expectations.
  • Plan, develop and implement new and effective menus in all the food and beverage outlets.
  •  Ensure consistency and high quality across the various food and beverage outlets.
  • Plan menus for each Food & Beverage outlet based on such factors as the unit market focus, customer preference, and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portions for each recipe.
  • Meet each guest personally and collect feedback regularly.
  • Personally oversee the banquet arrangements and setups so that the same adheres to the Hotel’s quality and standard.
  • Involve personally in all the banquet inquiries to ensure all the guest’s needs are attended to promptly.
  • Establish rates and guidelines for quotes for the sales team.
  • Establish guidelines for service standards for all F & B outlets.
  • Develop and implement operating policies and procedures for each department under the food and beverage service department.
  • Make periodic and regular inspections to evaluate the quality of food preparation, service, food appearance, cleanliness of the outlets, and employee appearance. Take corrective action as necessary, such as redistribution of staffing, modification of menus, or disciplinary intervention.
  • Coordinate and conduct all training activities for F & B service staff at all levels.
  • To ensure that the department training is conducted regularly and the staff are well disciplined and have thorough job knowledge.
  • To ensure that the outlet managers’ job descriptions are drawn out and the respective personnel adheres to the same.
  • To ensure that all the employees in the F&B service department are well managed with clear objectives, trained, and deployed productively.
  • Responsible for hiring the staff in consultation with the HR Department.
  • The food and beverage manager also conducts performance appraisals, disciplinary actions, grievances, promotions, and inter and intradepartmental transfers. The food and beverage manager ensures that the F&B service team adheres to the hotel rules and regulations.
  • Ensures high sanitation and cleanliness standards are always maintained throughout the kitchen service areas.
  • To ensure that all the equipment fixtures, machinery, and operational equipment are well maintained and are in working condition.
  • Personally meet the guest and ensure that all the guests are comfortable and satisfied with the food quality, presentation, courteous staff, and service standards.
  • To analyze the guest comments cards daily and take immediate remedial steps in case of any guest complaints.
  • To ensure that all the staff are well-groomed and maintain high hygiene standards.
  • Ensuring that the SOP of individual sub-departments are drawn out, and each has followed the same.
  •  Assign straightforward task and duties scheduling of the F&B staff and oversee and supervise the duty scheduling of the F&B staff every week.
  • Conduct morning briefing with departmental managers/executives, ensuring smooth flow of communication within the departments [ inter and intra]
  • To coordinate ordering food, beverage, and other supplies used in the F&B service department and to ensure that the products are of high quality and correct price.
  • To ensure that the stores have enough stock compared to the hotel occupancies. Ensure the store’s department maintains the required PAR stocks for individual items. To also ensure that the materials procured by the Hotel for respective departments are of approved quality and price.
  • All the store requisitions are carefully examined by the food and beverage manager before the same is forwarded to the general manager and the financial controller.
  • To ensure the F&B cost is maintained and controlled and the food costing is done daily.
  • Ensure the most cost-effective purchasing/menu engineering to meet cost/revenue priorities.
  • To investigate and implement new F&B concepts with the full involvement of the executive chef and the general manager.
  • Ensure effective planning of maintenance works in all the areas of supervision to guarantee the standard of product quality.
  • Ensure that proper stock-taking is done in all the F & B outlets daily. Reports will be sent to the FC and the GM monthly regarding the stock after appropriate verification by the F & B manager.
  • Perform other related duties incidental to the work described herein.

Franchised Food and Beverage Manager Vacancy at Le Mersenne Beach Hotel Zanzibar

Sales & Public Relations Work Activities:

  • Manage marketing research and publicity functions to promote awareness of the overall services and identify customer preferences and market trends.
  • To organize all food and beverage promotions and advertise closely with the executive chef.
  • To constantly follow up with the sales team on banquet bookings, functions, and rates performance.
  • To ensure that new F & B events are introduced.
  • To ensure that the public relations activities are carried out and create themes to enhance the F & B outlets’ visibility.

This company is an equal opportunity employer.

Marriott’s Autograph Collection features a select group of upscale and luxury independent partner hotels, each with its own distinct personality, experience, style and features. Located in major cities and desirable destinations around the world, Autograph guests favor hotel stays that reflect their own unique and personal styles. Be a part of our team and deliver an innovative guest experiences that resists predictability.

Recommended: Read our Job Tips Here to enhance your Application