About this role
Oversee all F&B outlets including restaurants, bars, banquets, in-room dining, and pool/beach service operationsOwn the department P&L: forecast revenue, manage food and labor cost percentages, analyze variances, and present results to hotel leadershipPartner with the Executive Chef on menu development, food cost targets, kitchen labor management, and culinary quality standardsDevelop and monitor standard operating procedures for service quality, food safety compliance, and guest experience consistencyDrive outlet performance through pricing strategy, upselling programs, packaging, and local marketing supportManage vendor relationships for beverage, equipment, linen, and service supply purchasing within budget parametersCoordinate banquet and catering operations with Convention Services, ensuring F&B event delivery meets contracted specificationsReview and act on guest satisfaction scores, comment cards, and online reviews to identify and correct service pattern issuesMaintain compliance with health department standards, liquor licensing requirements, and OSHA food safety regulationsDevelop and implement strategies for the food and beverage department to achieve the organization’s financial and operational goalsMonitor and review the product quality and service standards in the food and beverage departmentManage and forecast budget requirements, inventory, and costsRecruit, train, manage, and evaluate staff performanceCoordinate with the chef to create and update menus and ensure consistency in taste and presentation of food and beveragesCoordinate with sales and marketing teams to promote the organization’s food and beverage servicesStay informed about trends and innovations in the food and beverage industry Bachelor's degree in hospitality management, culinary arts management, or business preferred+ 5 Years F&B management experience, demonstrated experience managing a multi-outlet F&B operationAbility to spot and resolve problems efficientlyMastery in delegating multiple tasksCommunication and leadership skillsUp to date with food and beverages trends and best practicesAbility to manage personnel and meet financial targetsGuest-oriented and service-mindedBanquet operations: BEO execution, event staffing, buffet production management, F&B minimum trackingFood safety: HACCP principles, temperature logging, allergen management, health department inspection preparationUp to date with food and beverages trends and best practicesAbility to manage personnel and meet financial targetsGuest-oriented and service-minded experience is an asset
Prior experience working with Opera or a related system
Fluency in English
additional languages are a plus
Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.