Food and Beverage Manager

As the Food and Beverage Manager, you will be instrumental in creating an exciting and memorable dining experience for our guests. You will lead and develop a knowledgeable front-of-house team, ensuring that every member is adept in service etiquette and product knowledge. Your leadership will be essential in meeting and exceeding guest expectations through exceptional service.

Responsibilities

• Service Performance Evaluation: Daily assessment of restaurant service performance and coordination of timely food and bar production to ensure high standards are maintained.
• Team Management: Oversee multiple venues and manage a robust team of over 50 associates, fostering a culture of service excellence.
• Product Evaluation: Participate in the evaluation of food and beverage products, as well as employee performance, ensuring offerings align with our market positioning.
• Menu Strategy: Develop selection and pricing strategies for all menu items, including food, liquors, and wines, and supervise their procurement.
• Financial Planning: Assist the Assistant Director of Food and Beverage (Asst. DOFB) and Director of Food and Beverage (DOFB) in formulating annual financial objectives through the budgeting process.
• Sales Targets: Collaborate in achieving financial targets by executing and enhancing the annual marketing plan, capitalizing on new opportunities, maintaining high operational standards, and effectively utilizing marketing funds.
• Cost Control: Help manage budgetary goals across all areas, maintaining consistent focus on controlling costs of sales and payroll.
• Personnel Development: Communicate effectively with management, employees, and accounting staff, identifying development opportunities and providing necessary training as positions become available.
• Performance Evaluations: Ensure that all personnel receive regular, timely, and constructive evaluations of their performance through quarterly reviews.
• Training Programs: Implement ongoing training programs for both new hires and existing staff to ensure consistency in service delivery.
• Cleanliness Standards: Take responsibility for the daily cleanliness of the restaurant by coordinating kitchen cleanliness and service area maintenance with the Asst. DOFB and Chef.
• Supervisory Duties: Oversee all non-supervisory service employees, carrying out responsibilities according to organizational policies and applicable laws.
• Human Resource Management: Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching team members; addressing complaints; and resolving operational issues.
• POS System Management: Maintain restaurant POS system, ensuring frequent updates of items and pricing.

What You Bring

• Positive Attitude: A strong emphasis on delivering exceptional guest service.
• Experience: Minimum of 3 years in food and beverage management within the hospitality industry (Assistant F&B Manager or F&B Manager level) and a minimum of 5 years’ experience in 5-star hotels and resorts.
• Caribbean Experience: Previous experience in the Caribbean is highly desirable.
• Language Proficiency: Excellent command of English; knowledge of additional languages is a plus.
• Education: Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.
• Communication Skills: Superior interpersonal communication, problem-solving, and organizational abilities.
• Guest Experience Focus: A passion for crafting and personalizing memorable guest experiences.
• Certifications: Food Handler Certification (if applicable).
• Flexibility: Ability to work a flexible schedule, including evenings, weekends, and holidays.