Senior F&B Manager - Guest Experience & Team Growth

Hotelprofessionals - Mercure Hotel Amsterdam City; Amsterdam; On-site; EUR 41,000 - 50,000; Full time

Benefits offered by this job

Salary above CL A scale 10

Travel allowance

Lunch provided

Refer-a-friend bonus

Hotel discounts

Fitness facilities

Free parking

Complimentary overnight stay

Career development

Job summary

Mercure Amsterdam City is seeking a hands-on Food & Beverage Manager to lead the hotel's F&B operation, overseeing restaurants, bar, terrace and meeting facilities. You will drive guest satisfaction, ensure seamless operations and strong business performance while developing a high-performing team.

You will lead a leadership team including three F&B Supervisors and Executive Chef, with two Sous Chefs, fostering a culture of excellence, collaboration, and continuous development.

Qualifications

• 3+ years in a leadership role within Food & Beverage.
• Bachelor-level working and thinking ability.
• Proven experience managing and developing teams in hospitality.

Responsibilities

• Lead, inspire and develop the F&B team to engender engagement and excellence.
• Directly manage leadership team and chefs to build a high-performing culture.
• Be a visible floor-leader, supporting operations and guest experience.
• Drive operational quality and service standards across all F&B outlets.
• Monitor and optimize financial performance, productivity and profitability.
• Collaborate with other department heads as part of Hotel Management Team.

Skills

Leadership

Coaching

Commercial awareness

Organizational skills

Dutch-English fluency

Guest satisfaction focus

Education

Bachelor-level working and thinking ability

Job description

Mercure Amsterdam City is seeking a hands-on Food & Beverage Manager to lead the hotel's F&B operation, overseeing restaurants, bar, terrace and meeting facilities. You will drive guest satisfaction, ensure seamless operations and strong business performance while developing a high-performing team.

You will lead a leadership team including three F&B Supervisors and Executive Chef, with two Sous Chefs, fostering a culture of excellence, collaboration, and continuous development.