Food & Beverage Manager

Directs the Food & Beverage Operation on resorts to ensure company, divisional and resort performance objectives set forth by the company are met and/or exceeded by performing the following essential duties and responsibilities personally or through department heads.

REPORTING STRUCTURE:

Reports To: OPERATIONAL DIRECTOR/MANAGER

Direct Reports: F&B Outlets Manager Executive Chef, Restaurant Manager,   Chief Steward, (Chief Housekeeper)

QUALIFICATIONS:

Hiring Requirements:

  1. Degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred.
  2. Ten or more year progressive management experience in an upscale hotel or cruise ship in the food and beverage area of which five years as Food and Beverage Manager.
  3. Strong communication, problem solving, decision making, and interpersonal skills.
  4. Strong management skills in a multicultural and dynamic environment.   
  5. Demonstrated leadership capabilities.
  6. Superior customer service, teambuilding and conflict resolution skills.  
  7. Knowledge of the principles and processes involved in business and organizational planning, coordination and execution.  This includes strategic planning, resource allocations, workforce planning and management, leadership techniques and production methods.
  8. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  9. Knowledge of policies and practices involved in the human resources function.  Ability to manage the international department heads in a positive and productive manner by motivating, developing and effectively managing crew members.
  10. Ability to utilize and administer the company’s disciplinary action process through coaching and counseling to improve performance.
  11. Proficiency with Microsoft Office, Lotus Note, IISII, Fidelio and/or Linux computer software.
  12. Ability to work well under pressure and in a constantly challenging environment.

Language Requirements:

  1. Ability to speak English clearly, distinctly and cordially with guests and staff.
  2. Ability to read and write English in order to understand and interpret written procedures.  This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  3. Ability to speak additional languages such as Spanish, French, Italian or Dutch is preferred.

ESSENTIAL DUTIES & RESPONSIBILITIES:

To support the Company’s mission to meet and exceed the set targets and to perform duties in accordance with the established Service, Safety, ISM/ISO standards, USPH & HACCP guidelines, and Environmental regulations.

  1. In accordance with the company’s rules and regulations, he/she conducts in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow Resort employees and/or in the presence of guest contact and when in staff areas.
  2. Plans, organizes, supports, controls, and evaluates the operation of the Food & Beverage Department.  Accomplishes the targets set forth by the company through the management of the department heads and supervisors.
  3. Ensures the highest level of guest satisfaction by overseeing the delivery of quality guest services and amenities within company’s standards.  
  4. Establishes and maintains effective internal communications including regular departmental meetings to ensure optimum scheduling, teamwork and productivity.  
  5. Continually encourages communication and cooperation between all sub-hotel departments and technical departments. Keeps the Operational Director/Manager informed of all activities and pending issues that require cooperation or immediate attention such as equipment maintenance, etc…  
  6. Implement the business operating budget plan set by the company in order to ensure on-going optimum total guest satisfaction, cost control and revenue potential.  Reviews operating budgets and revenue reports. Analyzes established goals and objectives compared to actual results and implements recommendations to achieve projected goals.
  7. Monitors POS management programs and purchasing practices including inventories and receivables.  Allocates funds, authorizes expenditures, and assists in adhering to departmental budgets. Provides approval for non-standard requisitions for supplies and equipment.
  8. Responsible to maintain and update the Food & Beverage Operation Manuals.
  9. Reviews and plans menus according to seasonal chart together with the Executive Chef.
  10. In conjunction with the Chief Housekeeper, monitors “In Suite” service procedures and set up (mini bars, fruit baskets, amenities, linen, etc)
  11. Ensures that the amount of goods necessary to run the operation is always kept up to par level by complying with the company’s ordering schedules and procedures.
  12. Enforce best practices for proper inventory and stock control by checking that all venues are provided with the necessary equipment and material.
  13. Responsible for the food, beverage, equipment & consumables monthly inventories and monitor working practices to minimize breakages.
  14. Ensures that the Store Keeper and Receiving Officer performance is executed according to company’s guidelines.
  15. In conjunction with the Food & Beverage Departmental Heads, the Facility Director, and Maintenance Staff, ensures the highest level of compliance with all USPH/HACCP standards including proper garbage handling & disposal procedures
  16. Conducts regular inspections to ensure guest and Staff facilities are kept in optimal condition by full implementation of preventive maintenance programs and judicious planning and management.
  17. Ensures the security and safety of guests and staff through established emergency procedures.  
  18. Establishes and maintains a prominent level of visibility and personal involvement throughout the vessel by walking around.  
  19. Monitors smooth implementation of guest and staff feedback and recognition programs.
  20. Participates with Operations Director/Manager in monitoring and present future trends, practices and systems in order to identify areas for improvements.   
  21. Ensures that the staff receives effective performance appraisals in a timely manner prior to sign off.
  22. Responsible for proper vacation planning by taking into consideration guest counts in order to always work on a flexible manning level.
  23. Supports and oversees a smooth implementation of all training programs.
  24. Attends meetings, training activities, courses, and all other work-related activities as required.
  25. Performs related duties as required.  This position description in no way states or implies that these are the only duties to be performed by the Resort employee occupying this position.  Resort employees will be required to perform any other job-related duties assigned by their supervisor or management.

FINANCIAL RESPONSIBILITIES:

  1. Responsible overall for all Food & Beverage Department’s financial matters.  
  2. Tracks and continuously monitors all resort operating costs and ensures operation is within agreed cost parameters.
  3. Tracks and continuously monitors ways of improving on property revenue targets and other potential profit opportunities.

MOTIVATIONAL RESPONSIBILITIES:

  1. Strives for a contented professional and stable operation with pride in resort and company being led by motivated and high-performing managers and supervisors.
  2. Responsible for developing a team spirit amongst key reporting department heads.  Interacts with each to ensure continuous communications between direct reports.
  3. Identifies and develops on-property talent.
  4. As the head of the largest division on resort, acts as a role model at all times.
  5. Self-motivation:  takes the initiative to stay abreast of currents trends in leadership, hospitality and general business by reading books, periodicals, and pursuing other job related educational activities.

PHYSICAL REQUIREMENTS:

While performing the duties of this job, the resort employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Interested in the position? Please send your application to

Johan Halvarsson jhalvarsson@mahogroup.com