QSSU-Cementers-FBM-Food and Beverage Manager job at Q-Sourcing

Vacancy title:
QSSU-Cementers-FBM-Food and Beverage Manager

Jobs at:
Q-Sourcing

Deadline of this Job:
Wednesday, May 6 2026

Duty Station:
Kampala | Kampala

Summary
Date Posted: Tuesday, April 28 2026, Base Salary: Not Disclosed

JOB DETAILS:

The Food and Beverage Manager is responsible for providing strategic guidance and overall direction of Food & Beverage operations paying particular attention to product and service standards in all Food & Beverage outlets of the hotel. This will be done by ensuring guests have exceptional dining experiences, by collaborating with various departments and working closely with the executive chef to maintain the unit’s reputation of culinary excellence and top-notch service standards.

Key Roles and Responsibilities

1. MARKET LEADERSHIP

      A) Aligning F&B strategy to unit strategy

• Ensuring each F&B section has a strategy.
• Benchmarking F&B products and services with other LHW/LQA hotels (to train staff on the LHW & LQA).
• Conducting survey to understand guest preference and expectation in F&B products and services.
• Ensuring F&B meets certification in international quality assurance bodies (LQA, SGS, HACCP etc.)
  
  B) Development F&B vision and mission statements
• Aligning F&B vision and mission statements to the business todayC) Statutory requirement and company policies and procedures

• Ensure compliance with data protection policies and procedures as defined for the department.
• Ensure adherence to unit crisis management plan in regard to F&B operations and that staff understand their roles in the plan.
• Adhering to and complying to all statutory requirements and company policy relating to F&B
• Adhering to policies on document and records management in F&B department
• Understand and ensure adherence to crisis management plan for each section in Food and Beverage.

2. LEADERSHIP IN PRODUCT AND SERVICE
   A) Understand product concept and service delivery promises

• Documenting each section’s product concept and service delivery promises
• Collaborate with the banquet team to plan and execute special events, weddings, and banquets, providing seamless service and catering arrangements.
• Collaborate with the Executive Chef and culinary team to develop innovative and appealing menus that align with the hotel’s concept and cater to the preferences of guests.
  B) Define product specifications

• Developing product specification manuals for F&B department
• Carrying out supplier audits to ensure quality of F&B product and service.
• Ensuring service level agreements with suppliers for F&B products, equipment and services are adhered to.
  C) Physical product improvement initiative

• Identifying areas that need improvement in terms of the physical product in F&B
  D) Food and beverage product and service improvement

• Regular reviewing of food and beverage product and service offers.
• Creative food and beverage product and service offers.
  E) Use of technology

• Ensuring available technology is utilized to enhance efficiencies in F&B
  F) Feedback

• Enhance capturing of guest feedback.
  G) Define product and service Standard Operating Procedures (SOPs)

• Updating F&B SOPs
• Maintain rigorous quality control measures to ensure that food and beverages meet the highest standards of taste, presentation, creativity, showmanship, and service.

3. MANAGING, GROWING AND RETAINING MARKET SHARE
   A) Develop a sales and marketing strategy for the F&B department

• Conducting market research to establish new trends in F&B product and service offers.
• Initiating F&B product and service concept that attract high end market segment.
• Reviewing sales, marketing, and merchandising tools for F&B
• Work with the Sales and Marketing team to maximize revenue opportunities through effective pricing, promotions, and upselling techniques.
• Develop initiatives to maximize sales and improve revenue.
• Developing calendar of events.
• Capturing guest profiles
• Ensuring understanding and effective use of prestige reward system.

4. COST MANAGEMENT AND REVENUE IMPROVEMENT
   A) Business area cost management initiatives

• Developing cost management strategies and initiatives for F&B
  B) Supplier audit

• Build and maintain relationships with suppliers and vendors to ensure the timely delivery of quality products and negotiate favorable terms and service agreements.
• Regular reviewing of suppliers to ensure value for money.
  C) Adherence to control procedures and systems

• Outline Food and Beverage control procedures and ensure adherence to F&B control in compliance with company policies and procedures.
• Set out the authorities and limitations for each position in the department.
• Adhere to the relevant authorities and limitations set out for a Food and Beverage Manager.
• Monthly reviewing of F&B financial performance.

5. PEOPLE MANAGEMENT AND PRODUCTIVITY IMPROVEMENT
   A) Productivity improvement programs

• Ensure all staff have clearly defined job descriptions.
• Ensure every individual has an annual performance plan.
• Ensure each staff performance plan is reviewed annually.
• Document how the business core values are lived in F&B department.
• Developing reward systems that recognize excellence in living the core values in F&B
• Understand relevant HR policies and procedures and implement them accordingly.
• Identifying relevant F&B capacity building initiatives and programs
• Lead, train, and motivate the F&B team, including restaurant managers, waiters, bartenders, barristers, and banqueting staff, to provide impeccable service and exceed guest expectations.
• Effective staff relations management
• Developing cost effective employee reward management initiatives
  B) Adherence to workplace health and safety standards

• Demonstrating consistent adherence to workplace health and safety standards
• Ensuring staff participate in fire training and drills.
• Identifying section-based workplace health and safety activities and interventions

1. C) Employee wellness

• Organizing wellness sensitization sessions for F&B staff
• Identifying areas that need wellness intervention for F&B staff.

6. SUSTAINABILITY
   Social and environmental programs initiative

• Implement sustainable practices in food and beverage operations, such as waste reduction and responsible sourcing.
• Supporting and participating in unit community outreach and environmental programs and initiative
• Ensure sustainability initiatives are within budget

MINIMUM QUALIFICATIONS

1. Culinary school diploma or degree in Food service management, hotel management or BA
2. A minimum of 5 years’ experience in an F&B Management role in a 5-star establishment
3. Working knowledge of various computer software programs such as MS Office and Micros
4. Excellent leadership, communication, and interpersonal skills to work effectively with staff and interact with guests and management.
5. Up to date with food and beverage trends and best practices
6. Solid understanding of budgeting, cost control, and revenue management in the food and beverage department to meet financial targets.
7. A strong focus on guest satisfaction and a commitment to delivering exceptional service.

COMPETENCES AND CORE VALUES

1. A) COMPETENCIES
2. Selecting, coaching, and appraising staff
3. Influencing and resolving differences
4. Planning and managing staff to achieve quality results
5. Encouraging innovation and open, team-based environment
6. Inspiring trust
7. Creating an environment for learning and knowledge sharing
8. Focusing on the big picture and overall framework for development
   B) CORE VALUES
9. Integrity = (Uphold confidentiality and Respect, Be Non-Discriminatory, Be Ethical, Be Transparent – We are trusted organization build to last)
10. Teamwork = (Encourage Open Communication and Active Participation, Treat everyone as if they were a customer, Seek and Offer Help, Encourage Knowledge-Sharing, Celebrate Success – Work must be fun)
11. Empowerment = (Be Decisive, Take Initiative, Be Result Oriented, Resolve to Delight and Build Trust, Recognize and Reward Initiative – We are passionate about our people)
12. Professionalism = (Deliver the Highest Standards of Product and Service, Be Knowledgeable and Helpful – We Keep our Word)
13. Innovation & Creativity = (Emphasize on Quality, Embrace New Ideas and Seek Creative Solutions, Learn New Skills, Embrace Technology – We work towards Continuous Improvement)
14. Accountability =(Care of Resources, Commitment to Excellence and Address Mistakes Promptly, Ownership, Compliance – We inspire excellence through personal responsibility)
15. Compassion = (Listen carefully to understand, Be sensitive and tolerant to others, Acknowledge the Feelings of Others – We are Committed to Caring)
16. Growth = (Know Every Aspect of your Job, Focus on Accuracy, Aim Higher and be Consistent, Embrace continuous learning and Personal Development -We cultivate a growth mindset by embracing change and continuous learning)

Work Hours: 8

Experience in Months: 60

Level of Education: associate degree

Job application procedure

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