Director à Brésil

The Food & Beverage Operations Manager plays a pivotal role in ensuring the seamless operation and exceptional guest experience within the F&B department of the hotel. This position assists the Director of Food & Beverage in overseeing all aspects of food and beverage operations, including restaurants, bars, banquet, and catering services. The Food & Beverage Operations Manager collaborates closely with various departments to maintain high standards of service, quality, and profitability.

Duties & Functions :

1. Leadership and Management :

• Assist the Director of Food & Beverage in leading and managing the F&B team, providing guidance, training, and support to achieve departmental goals.
• Foster a positive and motivating work environment, promoting teamwork, and ensuring employees adherence to hotel policies and procedures.

2. Operational Oversight :

• Assist in the development and implementation of strategic plans and initiatives to optimize F&B operations and profitability.
• Monitor daily operations, ensuring compliance with health, safety, and sanitation standards.
• Oversee inventory management, ordering, and stock control to minimize waste and maximize efficiency.

3. Guest Satisfaction :

• Maintain a high level of guest satisfaction by ensuring prompt and attentive service, addressing guest concerns, and implementing effective resolution strategies.
• Collaborate with the culinary team to ensure consistency and quality in food offerings, meeting or exceeding guest expectations.
• Assist in budget preparation and monitoring, analysing financial performance, and implementing cost-control measures to achieve financial targets.
• Identify revenue enhancement opportunities and contribute to the development of pricing strategies and promotional activities.

5. Events and Catering :

• Coordinate with the sales and events teams to plan and execute successful banquets, meetings, weddings, and other events, ensuring seamless execution and guest satisfaction.
• Provide support in menu planning, pricing, and logistics for catering services, ensuring alignment with client expectations and budgetary constraints.

6. Training and Development :

• Support ongoing training and development initiatives for F&B employees, fostering a culture of continuous improvement and excellence in service delivery.
• Conduct regular performance evaluations and provide constructive feedback to enhance team productivity and professionalism.

7. Relationship Management :

• Cultivate positive relationships with employees, suppliers, and service providers, negotiating contracts and agreements to ensure favourable terms and cost savings.
• Collaborate with other departments, such as housekeeping and maintenance, to address cross-functional operational needs and enhance overall guest experience.

Qualifications

• Bachelor’s degree in Hospitality Management, Food Service Management, or related field.
• Previous experience in food and beverage management within a hotel or upscale restaurant environment.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and problem-solving abilities.
• Proficiency in Microsoft Office and hospitality management software.
• Knowledge of food and beverage trends, culinary techniques, and industry regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays, as needed