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TOURISM PROMOTION SERVICES EASTERN AFRICA PLC (TPSEA)

JOB DESCRIPTION

Job Title: Food and Beverage Director
Reports To: General Manager
Direct Reports: F&B Manager
Liaises With: Group Executive Chef, Unit Chef, Procurement, Finance, and HR departments

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Scope

The Food and Beverage Director will provide strategic leadership and oversight for all food and beverage operations across the hotel. The position involves creating and executing the unit’s Food and Beverage vision and strategy. This will be done by ensuring the F&B offerings are unique and set trends in the market by establishing distinctive atmosphere or experiences that differentiate the hotel from others through the development of new concepts, menu planning, event experiences, and premium offerings.

The Director will work closely with F&B managers, executive chefs, sommeliers, and mixologists to ensure that each F&B operating area delivers exceptional dining experiences while increasing revenue per square foot of F&B operations and enhancing guest satisfaction.

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Key Responsibilities

1. Market Leadership

A) Aligning F&B strategy to unit strategy

• Develop and implement a unit food and beverage strategy that aligns with the company’s long-term goals and market positioning, with a focus on local and international guest expectations.
• Set clear, measurable objectives and Key Performance Indicators (KPIs) for F&B in the unit, ensuring a balance between operational excellence, revenue generation, and brand identity.
• Keep the unit at the forefront of food and beverage trends, adapting to evolving guest preferences and building concepts.
• Drive innovation in dining concepts and seasonal menus to ensure unique experiences for guests (pop-up restaurants, fusion cuisine, etc.).
• Focus on local African cuisine and contemporary international influences.
• Promote sustainability initiatives including waste reduction, energy efficiency, and responsible sourcing.
• Conduct surveys to understand guest preferences and expectations in F&B products and services.
• Identify key accreditations and food and beverage bodies the unit needs to be affiliated with.

B) Development of F&B vision and mission statements

• Oversee the development and implementation of the F&B vision, mission, and operational standards in the unit.
• Ensure the highest standards are met, tailored to the diverse needs of guests.

C) Statutory requirements and company policies and procedures

• Ensure the F&B strategy reflects the company’s sustainability and community engagement objectives.
• Ensure adherence and compliance with data protection policies and procedures.
• Adhere to all statutory requirements and company policies relating to F&B.
• Advise on gaps for compliance purposes.
• Review crisis management plans of the organization related to F&B to stay updated.

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2. Leadership in Product and Service

A) Reviewing product concept and service delivery promises

• Review each section’s product concept and service delivery promises to ensure alignment with organizational and F&B strategic aspirations.
• Develop new concepts where applicable to achieve premium experiences.
• Monitor adherence to product concepts and service delivery promises across all F&B operations.

B) Adherence to product specifications

• Review and update product specification manuals for F&B departments.
• Lead supplier audits to ensure quality of F&B products and services.
• Develop and monitor adherence to service level agreements with suppliers.

C) Physical product improvement initiative

• Inspect and identify areas that need improvement in physical products in F&B outlets and operations equipment.

D) Food and beverage products and service improvement

• Continuously improve food and beverage products and service standards.

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To apply: Submit your application to:
📧 jobvacancy.tanzania@serenahotels.com