F&B Manager

Accor Hotels; Vancouver; On-site; CAD 60,000 - 80,000; Full time

Job summary

Accor Hotels is seeking an F&B Manager for their Vancouver location. The role includes overseeing operations of TASTE restaurant, Le Bar, and Banquet services, with a commitment to excellence and financial acumen. Ideal candidates will have a strong background in hospitality management and multi-outlet operations, contributing to the hotel’s reputation and guest satisfaction.

Qualifications

• Minimum 5 years of F&B experience, with at least 3 years in a management role.
• Proven experience in managing multi-outlet operations.
• Excellent communication skills in English (verbal and written).

Responsibilities

• Oversee and optimise the operations of the Food & Beverage Division.
• Ensure adherence to operational standards and financial responsibility.
• Engage with guests to assess satisfaction levels.

Skills

Leadership

Organizational Skills

Interpersonal Skills

Communication

Analytical Skills

Education

Diploma or Degree in Hospitality/F&B Management

Tools

MS Office

Opera Cloud

POS systems

Job description

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

The F&B Manager is responsible for overseeing and optimising the operations of the Food & Beverage Division, encompassing TASTE restaurant, Le Bar, and Banquet services. This critical role demands a commitment to excellence in service delivery, financial acumen, and strategic leadership.

• Implement and maintain stringent operational standards for the Food & Beverage Division in accordance with the Department Operations Manual, ensuring consistent delivery of superior service.
• Demonstrate fiscal responsibility by operating the department to achieve positive financial outcomes and contribute to the overall profitability of the establishment.
• Exercise comprehensive oversight of Restaurant and Banquet administration, guaranteeing seamless operations and guest satisfaction.
• Conduct thorough evaluations of operational procedures and present well-researched recommendations for enhancements to the F&B Operations Manager.
• Rigorously assess the performance and presentation of subordinates, delegating responsibilities commensurate with individual capabilities and departmental needs.
• Exhibit and maintain an extensive knowledge base of products, menus, and equipment, serving as a subject matter expert within the department.
• Facilitate effective communication and coordination between Kitchen and Bar staff to ensure cohesive daily Restaurant and Banquet operations.
• Employ analytical skills to forecast business volume, taking into account hotel occupancy, seasonal factors, meteorological conditions, and both internal and external events that may impact operations.
• Enforce strict adherence to brand standards, particularly the prohibition of single-use plastic containers and cutlery, demonstrating commitment to environmental responsibility.
• Implement and oversee quality control measures for all Restaurant and Banquet items, ensuring timely service without compromising standards.
• Foster and maintain professional relationships across all Hotel departments, facilitating interdepartmental cooperation and operational efficiency.
• Proactively engage with guests to assess satisfaction levels and address complaints with utmost professionalism, thereby cultivating positive guest relations and enhancing the hotel's reputation.
• Conduct regular, thorough inspections of all equipment, ensuring proper maintenance and optimal functionality to support uninterrupted service delivery.

Qualifications

• Diploma or Degree in Hospitality/F&B Management or equivalent
• Minimum 5 years of F&B experience, with at least 3 years in a management role
• Proven experience in managing multi-outlet operations
• Strong leadership, interpersonal, and organizational skills
• Excellent communication skills in English (verbal and written)
• Knowledge of budgeting, cost control, and financial reporting
• Ability to lead by example and work under pressure in a fast-paced environment
• Proficiency in MS Office and hotel/F&B management systems (e.g., Opera Cloud, POS) Visa Requirements: Must be legally eligible to work in Singapore. The hotel is unable to assist candidates in obtaining work authorizationdocuments.