Job Description
VACANCY ANNOUNCEMENT
Date: September 21, 2026
Blue Nile Resort Hotel PLC
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Blue Nile Resort Hotel PLC is a hospitality company operating Blue Nile Resort Hotel in the Amhara Region. Our 4-star Blue Nile Resort Hotel more than 131 guest rooms, over three bars and restaurants, as well as meeting and event facilities and spacious green areas located along the shores of Lake Tana.
Our facilities are designed to meet international hospitality standards and are suitable for weddings, birthdays, conferences, meetings, and various social and corporate events.
Accordingly, the Company would like to invite qualified and competent candidates to apply for the following permanent position:
Position: Food & Beverage Manager
Number of Positions: 01
Duty Station: Blue Nile Resort Hotel, Bahir Dar
Gender: Any
Salary: As per the Company's salary scale
Main Purpose and Key Responsibilities
Under the overall direction of the General Manager, the Food & Beverage Manager is responsible for planning, organizing, coordinating, directing, and supervising all Food & Beverage operations at the hotel.
The position is responsible for ensuring the effective operation of the kitchen, restaurants, bars, banquet facilities, and catering services while maintaining high standards of guest service, food quality, hygiene, safety, cost control, and operational efficiency.
The Food & Beverage Manager shall:
Plan and schedule the activities of all Food & Beverage departments and outlets and ensure their effective implementation.
Prepare and manage the Food & Beverage operational budget, ensuring that adequate manpower, equipment, supplies, and raw materials are available in the required quantities and types.
Monitor the availability, quality, quantity, and timely supply of food and beverage raw materials.
Develop and regularly review menus in line with market trends, guest preferences, operational requirements, and profitability.
Ensure that food is prepared according to approved standard recipes and sold according to approved menus and prices.
Develop and implement effective methods, procedures, and strategies to strengthen and improve Food & Beverage service quality and operational performance.
2. Detailed Duties and Responsibilities
2.1Plans, schedules, organizes, directs, coordinates, and supervises the activities of all Food & Beverage departments and outlets at the hotel.
2.2 Develops and maintains standardized food recipes for the hotel and ensures that Food & Beverage cost percentages are maintained within approved targets. Reviews and updates recipes when required based on guest preferences, market conditions, and operational requirements.
2.3 Prepares and ensures the proper presentation of Food & Beverage menus and product descriptions for all items offered by the hotel. Ensures that menus are appropriately displayed in restaurants, bars, and other areas accessible to guests.
2.4 Develops appropriate menus for different types of banquets, functions, conferences, weddings, and special events and ensures that food and beverage services are delivered according to the approved menus and agreed standards.
2.5 Ensures that all Food & Beverage sales are conducted according to approved prices. Monitors direct costs and compares daily sales performance with the daily sales targets of each outlet.
2.6 Ensures that all guests using Food & Beverage services receive professional and appropriate hospitality. Receives guest feedback, suggestions, and complaints and ensures that corrective actions are taken promptly and effectively.
2.7 Monitors and ensures effective and integrated Food & Beverage controls across the kitchen, restaurants, bars, banquet facilities, and other Food & Beverage outlets.
2.8 Ensures that all food and beverage raw materials and supplies are available in the required quantities and types. Verifies that their quality and quantities comply with approved specifications and portion-control standards.
2.9 Ensures that food and beverage raw materials and supplies are properly stored at the required temperatures and under appropriate storage conditions. Monitors proper stock movement and ensures that hygiene and sanitation standards are maintained.
2.10 Ensures that the bars, restaurants, and kitchen areas are maintained in a clean and hygienic condition. Ensures that service equipment, tables, chairs, linen, table settings, flowers, and other presentation elements are properly arranged to create an attractive environment for guests.
2.11 Ensures that Food & Beverage services are delivered consistently in accordance with the hotel's classification, approved operating standards, and international hospitality standards.
2.12 Ensures that ovens, refrigerators, coffee machines, kitchen equipment, and other operational equipment are properly cleaned, maintained, and serviced regularly. Identifies equipment replacement and purchasing requirements and follows up on their implementation.
2.13 Ensures the provision of complete banquet, catering, event, and hospitality services, both within the hotel and through outside catering, whenever required.
2.14 Ensures that all Food & Beverage control forms, records, checklists, and operational documents are properly completed, maintained, and submitted on time.
2.15 Ensures that appropriate and hygienically prepared meals are provided for hotel employees through the Staff Canteen, in coordination with the relevant departments.
2.16 Develops and implements appropriate procedures for the safe handling, storage, approved reuse, or disposal of surplus food from sales and functions, in accordance with food safety requirements and company policy.
2.17 Ensures that all Food & Beverage employees have the required uniforms and maintain proper personal grooming and hygiene. Regularly monitors compliance with uniform, grooming, hygiene, and professional appearance standards.
2.18 Studies and identifies opportunities to improve and strengthen Food & Beverage operations and service standards. Makes recommendations to the General Manager and implements approved initiatives.
2.19 In coordination with the Human Resources Administration and Management Manager, prepares annual leave schedules for employees under the department and ensures that leave is taken according to approved schedules and operational requirements.
Identifies training and development needs and facilitates appropriate professional training opportunities. Where employees intentionally violate hotel policies, procedures, or rules, takes or recommends appropriate disciplinary action in accordance with company policy and applicable law.
2.20 Conducts employee performance evaluations every six months in accordance with the hotel's performance management system and provides appropriate feedback and development recommendations.
2.21 Promotes the proper, safe, hygienic, and economical use of equipment, supplies, raw materials, and other hotel resources by all Food & Beverage employees.
2.22 Prepares and submits the annual Food & Beverage operational budget, including manpower, equipment, supplies, raw materials, and other operational requirements.
2.23 Prepares and submits regular reports to the General Manager on the performance of Food & Beverage operations, operational challenges, corrective actions, achievements, and future plans on a weekly, monthly, quarterly, and annual basis.
2.24 Performs any other duties and responsibilities assigned by the General Manager that are reasonably related to the position and the effective operation of the hotel.
Job Requirements
Minimum Educational Qualification and Work Experience
A Bachelor's Degree in Hotel and Tourism Management, Hospitality Management, Food & Beverage Management, Business Management, or a related field from a recognized university.
A minimum of 3 years of relevant work experience in a supervisory or managerial capacity in the Food & Beverage operations of a reputable hotel.
Proven experience in managing restaurants, bars, banquets, events, and other Food & Beverage operations will be an advantage.
Required Skills and Competencies
The successful candidate should have: Proficiency in Microsoft Office and other relevant computer applications.
Good report writing and communication skills.
Strong problem-solving and decision-making skills.
Good negotiation and coordination skills.
Strong leadership and team management skills.
Self-confidence, professionalism, and the ability to work under pressure.
Strong analytical and organizational skills.
Good knowledge of accounting and financial management.
Good knowledge and practical experience in Food & Beverage Cost Control and Inventory Management.
Good understanding of Food Safety and HACCP principles.
Good command of the English language, both written and spoken.
Strong customer-service orientation and commitment to maintaining international hospitality standards.
How To Apply
Application
Interested and qualified candidates who meet the above requirements are invited to register and apply through Ethio Jobs starting from September 11, 2026.
Only candidates who meet the stated minimum requirements will be considered for further assessment and selection.
Human Resources Department
Blue Nile Resort Hotel PLC
Bahir Dar, Ethiopia
