Food and Beverages Manager

Responsibilities

• Lead and manage all aspects of food and beverage operations including but not limited to kitchen, restaurants, bars, banquet, outdoor catering, room service pool operation, and other recreation activities.
• Develop and implement strategic plans to maximize revenue, profitability, and guest satisfaction.
• Create innovative menus that align with market trends, dietary preferences, and company standards.
• Monitor and control food and beverage costs, inventory levels and control, and purchasing to ensure financial targets are met.
• Maintain high standards of food and beverage quality, presentation, and service.
• Train staff monthly, and motivate F&B staff, ensuring they deliver exceptional service and adhere to company policies.
• Conduct performance evaluations, provide feedback, and implement corrective actions as necessary.
• Ensure compliance with health, safety, and sanitation regulations, as well as liquor licensing laws.
• Interact with guests to ensure satisfaction, address complaints, and resolve issues in a timely manner.
• Work closely with other departments such as sales, marketing, and finance to achieve company goals and objectives.
• Prepare annual budgets, forecasts, and reports to track financial performance and make informed decisions.
• Coordinate and oversee special events, banquets, and conferences, ensuring flawless execution and guest satisfaction.
• Develop and execute sales and marketing initiatives to drive revenue growth and attract new customers.
• Collaborate with the marketing team to create promotional campaigns and special events.
• Ensure a maximum of 35% on food cost and 25% on beverage cost
• Ensure wastage control all the time.
• Lead departmental briefing and debriefing section daily.

Qualifications

• Bachelor's Degree in Hospitality Management, or related field. Advanced degree preferred.
• Proven 15 years' experience in F&B inclusive of 5 years of managerial roles, preferably in a luxury hotel, resort, or high-volume restaurant. In 100 or more room hotel with 1000 banquet capacity
• Strong leadership skills with the ability to inspire and motivate a diverse team.
• Excellent communication and interpersonal abilities.
• Solid understanding of food and beverage operations, industry trends, and best practices.
• Proficiency in budgeting, financial analysis, and cost control.
• Attention to detail and a passion for delivering exceptional guest experiences.
• Ability to work under pressure and handle multiple priorities in a fast-paced environment.
• Knowledge of relevant software applications such as point-of-sale systems and inventory management software.
• Proficiency in French language is an added advantage