Overview of the Role 🔍
To support the General Manager in providing strategic and operational leadership across all Food & Beverage activities, driving revenue and profitability while ensuring exceptional guest experiences, operational excellence, and the highest standards of quality, safety, and service. The role is also responsible for developing a high-performing F&B team and fostering a culture of continuous improvement.
Key Responsibilities 📋
Strategic & Operational Leadership
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Support the General Manager in driving the overall F&B strategy and operational objectives.
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Oversee F&B operations, ensuring efficiency, consistency, and adherence to established standards.
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Provide regular updates to the General Manager on operational performance, key issues, and improvement initiatives.
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Ensure all F&B outlets operate effectively as independent profit centres.
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Ensure outlets remain in excellent operating condition and deliver a consistently high level of service.
Financial & Commercial Management
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Manage the annual F&B operating budget and ensure effective control of departmental expenses.
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Monitor F&B KPIs, revenue, costs, and profitability, implementing corrective actions where required.
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Optimise product costs and implement measures to minimise wastage and overproduction.
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Drive revenue growth through commercial strategies, promotions, and special events in collaboration with the Executive Chef and F&B teams.
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Identify opportunities to improve operational efficiency and overall F&B profitability.
People Leadership & Development
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Lead, coach, and develop F&B managers and team members, fostering a high-performance culture.
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Support recruitment, selection, promotion, performance management, and succession planning in collaboration with HR.
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Ensure regular performance reviews, development plans, and training programmes are implemented.
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Identify departmental trainers and ensure effective on-the-job training and continuous development.
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Manage staffing requirements and rosters to ensure appropriate manpower levels.
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Promote discipline, teamwork, employee engagement, and professional development.
Guest Experience & Service Excellence
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Drive a guest-centric culture, ensuring guest and repeater preferences are understood and consistently exceeded.
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Engage regularly with guests to obtain feedback and identify opportunities for improvement.
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Monitor guest complaints and ensure timely resolution and appropriate follow-up.
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Ensure all F&B team members project a warm, professional, and welcoming image.
Quality, Compliance & Sustainability
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Ensure compliance with the Quality Management System and established F&B service standards.
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Ensure strict adherence to Safety & Health regulations, policies, and procedures.
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Ensure all standards are effectively communicated, trained, and consistently monitored.
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Prepare and monitor the Kitchen Operations Plan in collaboration with the Executive Chef.
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Maintain high standards of hygiene, cleanliness, housekeeping, and presentation across all F&B areas.
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Drive the implementation of the resort’s Eco Standards and sustainability initiatives.
Ideal Candidate Profile 🎯
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HSC or equivalent, complemented by relevant professional training and experience.
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Minimum Bac+3 / Bachelor’s Degree in Hospitality Management, Food & Beverage Management, or a related field from a recognised institution.
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10+ years of relevant experience in Food & Beverage operations, preferably in a senior management role within a luxury hotel or resort.
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Strong computer literacy, including hotel management systems such as Opera, Micros, and WinHMS; fluency in English and French, both written and spoken, with a third language being an advantage.