En - Food & Beverage Manager

Accorhotel; Oxford; On-site; GBP 38,000 - 48,000; Full time

Job summary

Accor is seeking an experienced Food & Beverage Manager to lead the restaurant, bar, room service and conferencing operations in a hotel setting. You will drive guest satisfaction, cost control, and staff development while maintaining brand standards.

You will coordinate with Sales, Kitchen, Housekeeping and Front Office to ensure conferences are flawlessly prepared, while inducting new staff and delivering regular briefings to sustain service excellence.

Qualifications

• Service focused personality and previous leadership experience.
• Proven ability to build and maintain relationships with stakeholders.
• Strong communication and networking skills.
• Ability to lead by example and foster high performance.

Responsibilities

• Lead restaurant, bar, room service and conferencing service.
• Manage outlets, ensure cleanliness and maintenance.
• Coordinate with departments to prepare conferences.
• Prepare monthly forecasts and reports.
• Direct F&B team and control costs.
• Ensure safety and compliance with policies.
• Recruit and induct staff; manage training.

Skills

Leadership

Team management

Customer service

Communication

Stakeholder management

Job description

Food & Beverage Manager
Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Food & Beverage Manager, you will strategically lead the team to take guest satisfaction to the next level.

What you will be doing:

• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, bar, room service and conferencing, outside catering area.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas;
• Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between depts: Sales, Food & Beverage, Kitchen , Housekeeping and Front Office to ensure that preparations for conferences have been made.
• Assist in the preparation of monthly restaurant, bar, and conference reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Food & Beverage Supervisors.
• Prepare weekly and monthly forecasts for restaurant, bar room service and conference areas.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Any other duties assigned by your manager.
• Be knowledgeable of and operate within appropriate outlet and hotel liquor licensing guidelines and House Management Policies.
• Induct new staff into the team, department and Hotel in the first week of their employment following guidelines. Ensure that all staff under your control carry out their duties in accordance with the Brand and Service Standards and Procedures Manuals.
• Openly communicate with staff ensuring regular briefings occur and all relevant information is passed on.
• Ensure that strategies and practices are in place to facilitate the efficient and effective staffing of department to achieve financial and service quality targets.
• Create a team that works together with trust and takes responsibility to meet the goals of the department / Hotel.
• Implement Accor training initiatives with particular emphasis on coordinated and structured on job training aligned with service standards and service procedures.
• Develop and implement with Shift Leaders, strategies to minimize staff turnover.
• Appraise staff performance utilizing the Accor performance review system; ensure frontline performance reviews are conducted for probationary and annual reviews; correct performance issues and counsel as required.
• Ensure staff presentation is consistent with Hotel staff handbook; uniforms correctly presented; name badges worn.
• Achieve effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the Hotel.
• Recruit staff that are technically skilled or have potential to be through training, and have a natural inclination towards customer focused service.
• Ensure all staff under direct supervision are managed in accordance to the Relevant Award.
• Ensure the employee Department Induction program is completed within 4 weeks.
• Attend and actively participate in all WH&S training required of you by the Hotel.
• Report any health or safety hazards, incidents and injuries to your Manager/Supervisor or Manager on Duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly, such as the Injury / Incident Form.
• Participate and contribute to the risk assessment process when requested by your Supervisor/Manager.
• Work cohesively in conjunction with the hotel’s rehabilitation program, as required.
• Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations.

Qualifications

Your experience and skills include:
Service focused personality is essential and previous leadership experience required
Proven ability to build and maintain good relationships with all stakeholders
Communicate thoughts, actions and opportunities clearly with strong networking skills
Ability to lead by example, believe in a strong team culture and set the scene for high performance.

Additional Information

The Food and Beverage Manager is responsible for the daily operation of the restaurant and bar, direct F&B team to ensure that customers are satisfied with their dining experience and manage the business to ensure it is profitable. F&B Manager is responsible for managing food and beverage costs, upholding menu standards and controlling inventory.

Carry out Duty Management shifts accordingly DM ROTA and business needs.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.