The Food & Beverage Manager is responsible for overseeing all operations within the Food & Beverage department. This includes ensuring exceptional guest experiences maintaining service standards managing budgets and driving profitability while upholding the brands reputation for excellence. The role involves leading coaching and motivating a diverse team to deliver outstanding culinary and beverage experiences across multiple outlets including restaurants bars banqueting and in-room dining.
Key Responsibilities:
1. Operational Management
- Oversee daily operations of all food and beverage outlets including restaurants bars banqueting and room service.
- Ensure compliance with health safety and hygiene standards across all F&B areas.
- Conduct regular inspections of all outlets to ensure quality consistency and adherence to brand standards.
- Manage relationships with suppliers and vendors to ensure quality and cost efficiency.
2. Guest Experience
- Monitor guest feedback and implement strategies to enhance the dining and beverage experience.
- Develop and maintain innovative F&B offerings that align with market trends and guest preferences.
- Collaborate with the culinary team to create and update menus considering seasonality and profitability.
3. Financial Management
- Prepare and manage budgets for the F&B department including revenue forecasts and cost controls.
- Monitor food and beverage cost percentages and implement measures to optimize profitability.
- Analyze financial performance and present regular reports to senior management.
4. Team Leadership and Development
- Recruit train and mentor the F&B team fostering a culture of excellence and collaboration.
- Conduct regular performance evaluations and provide constructive feedback to team members.
- Develop and implement training programs to enhance service standards and product knowledge.
5. Marketing and Promotions
- Collaborate with the Sales and Marketing teams to develop promotional strategies and events.
- Monitor market trends and competitor offerings to position the hotels F&B outlets competitively.
- Ensure that the hotels F&B outlets maintain a strong presence on digital and social platforms.
6. Event and Banqueting Management
- Work closely with clients and the events team to ensure a seamless and memorable experience.
- Manage staffing and operational logistics for all events.
Qualifications :
Education and Experience
- Bachelors degree in hospitality management Culinary Arts or a related field.
- Minimum 57 years of experience in food and beverage management in a hotel environment with at least 3 years in a leadership role.
Skills and Competencies
- Strong leadership organizational and interpersonal skills.
- Exceptional guest service and communication abilities.
- In-depth knowledge of F&B operations including menu planning wine pairings and event management.
- Financial acumen with experience in budgeting forecasting and cost control.
- Familiarity with health and safety regulations and best practices in F&B operations.
Technical Skills
- Proficiency in property management systems (e.g. Opera MICROS or similar).
- Proficiency in Microsoft Office Suite (Word Excel PowerPoint).
- Understanding of digital marketing tools for F&B promotion.
Additional Information :
Key Performance Indicators (KPIs):
- Guest satisfaction scores for F&B outlets.
- Revenue growth and cost control achievements.
- Team retention and training completion rates.
- Successful execution of events and promotions.
Working Conditions:
- Flexibility to work evenings weekends and holidays as required.
- Ability to work under pressure in a fast-paced luxury environment.
- Physical requirements include standing for extended periods and lifting light to moderate loads.
Remote Work :
No
Employment Type :
Full-time
Key Skills Culinary Experience,Restaurant Experience,Food Service,Hotel Experience,Taleo,Hospitality Experience,Bartending,Guest Relations Experience,Management Experience,POS,Supervising Experience,Micros POS
Experience: years
Vacancy: 1