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.
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