We we are seeking a dynamic and experienced
Food and Beverage Manager
to lead our culinary team and oversee all aspects of our food and beverage operations.
Key Responsibilities:
Develop and implement strategic plans and initiatives to enhance the overall quality and profitability of the food and beverage department, including restaurant, bar, banquet, and room service operations.
Recruit, train, supervise, and motivate a team of talented chefs, bartenders, servers, and other F&B staff, ensuring adherence to high standards of service, hygiene, and safety.
Collaborate with the Executive Chef to design innovative menus and beverage offerings that reflect local tastes, seasonal ingredients, and dietary preferences, while also meeting budgetary and profitability targets.
Oversee the procurement and inventory management of food, beverages, supplies, and equipment, negotiating contracts with suppliers, monitoring costs, and minimizing waste to maximize efficiency and profitability.
Monitor and analyze sales trends, customer feedback, and industry developments to identify opportunities for revenue growth, cost savings, and operational improvements, and implement appropriate strategies and action plans.
Maintain compliance with food safety, sanitation, and health regulations, conducting regular inspections, audits, and staff training sessions to ensure adherence to best practices and mitigate risks.
Build and maintain strong relationships with guests, suppliers, vendors, and local community stakeholders, representing the hotel and promoting our brand values through exceptional service and hospitality.
Qualifications and Requirements:
Previous experience as a Food and Beverage Manager, Assistant F&B Manager, or similar role in a luxury hotel, resort, or upscale restaurant environment.
Proven leadership, communication, and interpersonal skills, with the ability to inspire and motivate a diverse team of F&B professionals to deliver excellence in service and guest satisfaction.
Strong business acumen, financial management skills, and proficiency in budgeting, forecasting, and cost control principles, with a track record of achieving revenue targets and maximizing profitability.
Extensive knowledge of food and beverage operations, culinary trends, menu planning, and beverage management, with a passion for creativity, innovation, and quality.
Familiarity with industry-standard software and technology tools for inventory management, point-of-sale systems, and performance analysis.
Certification or training in food safety and sanitation, such as ServSafe or equivalent, is preferred.
Flexibility to work evenings, weekends, and holidays as required by business needs.
