About this role
Welcome to the LEO'S Food & Beverage team! As an F&B Manager, you are responsible for the smooth organization of all F&B outlets: Bar & Restaurant, Breakfast, and Banqueting. You work closely with the Heads of Departments, not only in the kitchen but also in other hotel departments. Operational Responsibilities You set the tone by knowing the daily needs of your operations. You do a daily check-in with your team and review daily reports to stay up to date with what is happening in the hotel and what is coming. Visibility is key; you are the point of communication for other departments. You and your team continuously look for ways to improve F&B operations and create a pleasant working environment. You ensure compliance with all food & beverage policies, standards, and procedures through training, supervision, follow-up, and hands-on management. ROYAL FEELING We live by the 'ROYAL FEELING' for our guests and colleagues: R Ready with a smile O Open the conversation Y You make the difference A Anticipate needs L Leave a lasting impression Our Strategies I. Talent Development – Empower the team ‘We give our team space to grow and be their authentic self by sharing our passion to inspire and guide their development throughout their Royal journey’ Recruit, train, motivate, and ensure ongoing development of team members through evaluations. Organize team meetings and host inspirational sessions. Supervise staffing levels to ensure guest service, operational needs, and financial objectives are met. Arrange internal and external training so the team can work independently. Work closely with colleagues from other departments for smooth operations. II. Guest Experience – The Royal Feeling ‘Creating a consistent Royal guest experience through a team who lives the Royal feeling!’ Provide excellent guest experience by implementing the ROYAL mindset. Proactively interact with guests for feedback and input. Empower employees to excel in guest service. Emphasize guest satisfaction in all meetings and focus on continuous improvement. Provide feedback to improve performance. Analyze online reviews and guest satisfaction and create improvement plans. III. Commercial – Focus on Quality ‘We stand out to our guests and competition through our focus on quality’ Together with your team, create strategies per outlet for consistency and efficiency. o Drive increases for average spends in the bar & restaurant. o Increase percentage of guests for breakfast. IV. Financial – Efficient & Healthy ‘We protect our margins by running an efficient and healthy operation’ Control beverage and food costs together with the kitchen team. Responsible for the monthly departmental P&L, payroll productivity, cost control, and achieving operational goals. Manage budgets and review forecasted revenues. V. Sustainability – Care & Attention ‘Our guests appreciate how we care for the environment by making sustainability part of our daily operations. That’s what makes us a Sustainable Royal!’ Implement and control waste reduction initiatives and recycling practices in all outlets. Regularly review F&B offerings and work with seasonal and locally sourced products.