RESTAURANT SUPERVISOR / F& B MANAGER
AI summary
A bar and restaurant in Mirema, Roysambu seeks a Restaurant Supervisor / F&B Manager to oversee daily operations, manage staff, stock, procurement, menu creation, and events. Requires Diploma in Hospitality, 3 years experience (2 BOH, 1 FOH), and financial literacy. Salary 30-40k. Full-time, immediate start.
- Location: Mirema, Roysambu, Nairobi
- Full-time role with working hours 8 to 5
- Requires both back-of-house and front-of-house experience
- Responsibilities include menu creation, costing, and event management
- Must be able to work evenings, weekends, and public holidays
AI job guide
Use this guide to check salary signals, requirements, documents, application steps and safety before you apply.
AI salary guide
Source salary availableThe source lists 30-40k. Confirm the final pay, benefits, contract terms and allowances directly with the employer before accepting an offer.
Can you qualify for this role?
- Required3+ years of relevant experienceThe job post includes a minimum experience signal.
- RequiredEducation or certification mentioned in the postThe captured text mentions education, a diploma, certificate, or licence.
- PreferredPractical evidence in sales, hospitality, Restaurant SupervisorThe tags and summary point to skills connected with this role.
- RequiredAvailability to work in NairobiThe vacancy is associated with this location.
- UnclearComfort with the Full Time contract termsConfirm hours, duration, probation and benefits at the original source.
Documents to prepare
- Likely requiredUpdated CV
- Role specificCover letter or short employer message
- OptionalProfessional references
- Role specificAcademic or professional certificates
- VerifyID or passport only after verifying the employer
Application tips for this job
- Place your strongest RESTAURANT SUPERVISOR / F& B MANAGER evidence in the first half of your CV.
- In your cover letter or employer message, connect your experience to Kenya employer and the role in Nairobi.
- Add concrete examples related to sales, hospitality, Restaurant Supervisor, ideally with measurable outcomes or clear responsibilities.
- Follow the instructions from BrighterMonday Kenya; avoid sending documents to unofficial contacts or copied links.
- Confirm the deadline, interview location and employer contact before sharing personal documents.
Source and safety check
- BrighterMonday Kenya
- Original source link available
- Application method is clear
- Deadline not specified
- MediumThe employer is not clearly identified in the captured text.
Never pay for interviews, shortlisting, medical checks, uniforms, or job placement. Confirm every application at the original source before sharing personal documents. Report suspicious listing.
Interview preparation
- What experience makes you a strong fit for this RESTAURANT SUPERVISOR / F& B MANAGER role in sales, hospitality?
- How have you handled responsibilities similar to those in this job post?
- Are you available to work in Nairobi under the listed contract or schedule?
- Prepare examples with clear responsibilities, tools used and measurable outcomes.
- Review the source and research Kenya employer before the interview.
Ask what the first priorities will be in the role and how success will be measured.
Similar jobs to consider
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Original source description
Find a Job + + + + Search RESTAURANT SUPERVISOR / F& B MANAGER iHR Consulting Ltd Food Services & Catering 3 weeks ago Easy apply New Nairobi Full Time Recruitment Confidential Share link Share on WhatsApp Share on LinkedIn Share on Facebook Share on Twitter Share via SMS Job summary Procurement: Manage relationships with suppliers and negotiate pricing to maintain healthy profit margins. Min Qualification: Diploma
Experience
Location: Kenya Job descriptions &
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Level: Mid level
Length: 3 years Language Requirement: English Working Hours: Full Time - 8 to 5 Applicant
2+ in BACK OF HOUSE (BOH) and 1+ years in FRONT OF HOUSE (FOH) operations within a bar, restaurant, or events venue. Computer Literacy: Knowledge of Excel/Word and proficiency in using a computer. Excellent communication, problem-solving, and people skills. Must be reliable, honest, and able to work evenings, weekends, and public holidays. ADDED ADVANTAGES (not mandatory but welcome):
managing a restaurant floor and leading staff (rosters, discipline, motivation).
setting up and managing online food sales. SALARY - 30-40k Application
Requirements
Location: Mirema, Roysambu EMPLOYMENT TYPE : Full-time ABOUT THE VENUE: We are a year-old bar and restaurant seeking a highly organized, driven and dynamic hands-on leader to oversee daily operations, manage events, and drive business through smart marketing. THE ROLE: CORE
- VACANCY RESTAURANT SUPERVISOR / F& B MANAGER
- (non-negotiable): Diploma in Hotel management/Hospitality or equivalent vocational training. Financial Literacy: Understanding of P& L statements and Costing. Minimum 3 years of proven
Responsibilities
BAR & RESTAURANT SUPERVISION Stock and Inventory Management Procurement: Manage relationships with suppliers and negotiate pricing to maintain healthy profit margins. Compliance: Implement strict food safety and handling protocols. Audit & Reporting: Conduct weekly/monthly physical stock counts and reconcile against sales data. Quality Control: Inspect all incoming deliveries for conformity to our quality standards. Staff management Manage the entire restaurant floor and bar counter during service. Lead, train, and supervise all front-of-house staff (waiters, barmen, hosts). Ensure excellent customer service, cleanliness, and speed. Handle opening/closing procedures, cash ups, and stock control. MENU CREATION & COSTING Conceptualization : Create menus that align with the brand identity and market trends. Standardization: Author and maintain a formal Recipe Manual, including precise measurements, preparation steps, and plating specifications to ensure consistency. Menu Engineering: Use sales data to identify stars; and ;dogs; adjusting the menu to maximize profitability. Profitability Analysis : Conduct quarterly menu engineering audits to categorize items by popularity ensuring profitability for every dish/event. Bespoke Menus: Collaborate with clients to create customized menus tailored to their requirements. EVENT & CATERING MANAGEMENT Logistics: Plan, coordinate, and execute all events held on the premises or external catering events. Execution: Act as the onsite lead during events to ensure timing and plating to meet client expectations. KEY