An Oasis within Arusha set out on 18 acres of beautiful landscape coffee and tea plantations tranquility with spectular views of Mount Meru. Gran Melia Arusha has a natural river running through the property, with several natural springs.  The Hotel has 171 rooms, 8 FnB Outlets and banqueting facilities.

The FnB Manager is responsible for the implementation of the strategy, standards, attributes, products and the optimization of operational efficiency in the area of Lounge, Bars and MICE in the hotel.

Tasks of the position;

• Implement the F&B strategy through standards based on product, qualities and culinary direction.
• Provides feedback to the F&B Partner regarding needs/opportunities at the hotel.
• Identify opportunities and propose them to your F&B Partner and General Manager
• Execute based on indications from your F&B Partner and General Manager
• Participate in the preparation of their department’s budget according to the set guidelines.
• Follow up on the defined budget, ensure compliance with it, and report any deviations that may occur within the department to the Business Partner and General Manager
• Participate in the definition of the necessary corrective measures to minimise negative impacts and monitor them together with the Business Partner and General
• Participate in the preparation of projections by providing information on their department.
• Actively participate in the recruitment of their team and its dissemination on social media.
• Inform HR Partners and General Manager of critical vacancies at your hotel.
• Be knowledgeable of the development plans and tools in Human Resources and promote their use (Melia Home, climate, E-Meliá, development plans, Moving-Up, Graduates Programs, Code of Ethics…).

Job Requirements;

• University degree and/or higher in Tourism; Gastronomy/Culinary training and training to keep up to date with trends in the area is an asset.
• Knowledge of food handling, hygiene and food safety
•  Knowledge in the use of kitchen economic management and analysis tools
•  Keeping up to date with cooking trends and gastronomic innovation
• Proficient in Office package and tools related to the position. · Knowledge of hotel operations in its different types of services
• Orientation towards results and economic goals set by the company
• Proactivity for excellence and high capacity in planning and organisation.
• Leadership and high communication skills, as well as previous experience in team management
• Implementation of pilots, projects and strategies established at company level
• Implementation of new gastronomic concepts