Role Purpose To drive the daily operations of the hotel's diverse restaurant outlets, conferences, and meetings, ensuring each venue delivers financial targets, adheres to CityBlue brand standards, and creates memorable dining experiences. The role requires active floor management across multiple outlets, balancing differing service rhythms, and stepping into the Hotel Duty Manager role as required.

Key Responsibilities

1. Operational Management & Concept Integrity  Oversee distinct operational flows across restaurant formats—coordinating seamless buffet rotations in the all-day dining area while maintaining a relaxed, high-energy service cadence at the poolside venue.

 Manage end-to-end execution of all conference and meeting bookings, including room setups (theatre, classroom, U-shape), coffee break timings, lunch service, and AV coordination. Act as the primary liaison between clients and kitchen/service teams.  Ensure each outlet's ambiance matches its purpose—from lighting and music in the main restaurant during dinner service to visual standards (cleanliness, menu presentation, glassware) at the outdoor casual bar.  Maintain a visible "lead by example" presence during all peak meal periods (Breakfast, Lunch, Dinner). Actively engage with guests to capture real-time feedback and resolve service issues before guests depart.

2. Financial Performance & Reporting  Analyze dish popularity and profitability per outlet. Collaborate with the Executive Chef to tailor promotions that drive upsells and boost beverage attachment rates.  Manage Cost of Goods Sold (COGS) through beverage pouring audits and buffet waste tracking. Lead monthly breakage and stock counts for chinaware, glassware, and cutlery.  Produce daily, weekly, and monthly F&B reports. Read and interpret P&L statements, track KPIs (food cost %, beverage cost %, labor cost %, average check, covers per labor hour), and present actionable insights to the F&B Manager.  Schedule staff based on hotel occupancy trends, conference calendars, and peak service hours—ensuring teams are prepared for breakfast surges and sunset peak periods.

3. Team Leadership & Training  Conduct daily pre-shift briefings differentiating venue priorities—VIP dietary needs and coffee speed for the all-day restaurant, pool occupancy forecasts and cocktail upselling for the casual outlet, plus conference run-of-show updates.  Identify training gaps in real-time. Coach waitstaff on formal silver service and wine presentation while training bartenders on speed, flair, and suggestive selling.  Adapt leadership style across age groups, cultures, and skill levels—from career veterans to entry-level trainees. Foster inclusion, respect, and a cohesive "One Team" culture across all outlets.  Ensure seamless communication between kitchen and front-of-house teams. Celebrate daily successes and maintain high team morale.

4. Quality Control, Compliance & Duty Management  Conduct opening and closing checklists for all outlets. Ensure conference rooms are pristine and ready 15 minutes prior to client arrival.  Rigorously enforce HACCP and hygiene protocols, with special attention to outdoor outlets where heat and humidity present food safety challenges.  Ensure grooming standards reflect the "polished look" required indoors and the 'tropical-chic'; vibe outdoors.  Act as Hotel Duty Manager as required—handling guest complaints, emergency response, overnight issue resolution, and communicating critical updates to the General Manager during out-of-hours shifts.

Candidate Profile

Experience  4–5 years of restaurant management in a 4 or 5-star hotel environment  At least 2 years in a supervisory role managing multiple formats (formal dining, casual/bar, and conferences)

Education  Degree or Higher Diploma in Hotel Management, Hospitality, or a related field

Technical Skills  Advanced proficiency in POS systems  Strong command of F&B financials (COGS, menu engineering, variance analysis)  Ability to read P&L statements, track KPIs, and produce structured reports  Certified knowledge in wine, spirits, and mixology is an advantage

Language Requirements  Mandatory: Fluent English and Swahili  Highly desirable: Fluency in at least one additional language—French, German, Italian, or Arabic

Personal Attributes & Leadership Qualities  High emotional intelligence with the ability to switch seamlessly between formal VIP interactions, lively guest conversations, and firm coaching moments.  Resilient, firm, and motivating leadership style.  Calm under pressure during service peaks, last-minute conference changes, or guest complaints.  Genuine commitment to developing team members and mentoring future supervisors.  Proactive problem-solver who anticipates client and guest needs before they are expressed.  Technologically adept—able to pull data from inventory systems and interpret basic Excel reports.  Takes ownership of guest recovery, using appropriate discretion to resolve issues without always escalating to senior management.

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