Hotel Management Jobs

Permanent/Full Time

More than 10 years

Masters Degree

Hospitality Jobs

Not Specified

Qualifications & Experience • 12+ years progressive F&B leadership in luxury hotels/resorts (5+ properties) • Proven track record in multi-concept F&B operations (minimum 10 outlets) • Culinary degree or equivalent certification (e.g., CMC, WSET Level 3+) • Expertise in menu engineering and food cost analysis (28-32% ideal) • Deep knowledge of global cuisines, beverage trends, and mixology • Experience implementing HACCP and food safety management systems • Financial literacy (P&L management for $15M+ annual F&B revenue) • Familiarity with kitchen automation systems and AI menu optimization • Exceptional team builder with experience training 200+ F&B staff • Strategic thinker with creative problem-solving abilities • Outstanding vendor and stakeholder management skills • MBA in Hospitality Management or related field • Multilingual capabilities • Experience with Michelin-starred or celebrity chef collaborations How to Apply: Interested candidates should submit: 1. Comprehensive CV highlighting F&B achievements (include revenue growth, awards, concept launches) 2. Portfolio of successful restaurant concepts developed Email applications to: jobs@emeryinvest.com Subject line: "Group Head F&B Application - [Your Name]"

2025-08-15

Direct Report to: Head of Hospitality Group

Role Overview

The Group Head of Food & Beverage is responsible for menu innovation, restaurant

operations, and overall F&B quality across all hotels. This role ensures that each property

delivers exceptional dining experiences, adheres to strict hygiene standards, and remains

financially viable.

Responsibilities:

• Develop and implement group-wide F&B service standards, ensuring consistency in

menus, presentation, and service quality.

• Standardize recipes and portion control for all hotel restaurants, bars, and catering

services.

• Ensure that all F&B outlets reflect the brand’s identity and provide an outstanding

guest experience.

• Oversee the selection and sourcing of high-quality ingredients, beverages, and

kitchen equipment.

• Establish relationships with suppliers, ensuring the best prices without

compromising on quality.

• Select and approve crockery, cutlery, glassware, and tableware to maintain

consistency across all hotels.

• Conduct regular audits to ensure all F&B operations comply with health and safety

regulations.

• Monitor food waste and implement cost-effective kitchen management practices.

• Develop and oversee food and beverage training programs for chefs, bartenders, and

service staff.

• Create seasonal promotions, themed dining experiences, and loyalty programs to

drive revenue.

• Set pricing strategies, ensuring a balance between affordability and profitability.

• Implement strategies to maximize profitability while maintaining food quality.• Introduce eco-friendly and sustainable sourcing policies, including organic and

farm-to-table options.

• Innovate with new menu concepts, fusion cuisines, and international culinary

trends.

• Implement smart kitchen technology to improve efficiency and reduce waste.

 

Airport

Greater Accra

Roman Ridge beside Azmera Restaurant