THE POSITION

• The F&B Manager is responsible for the overall operation of the F&B departement to ensure maintenance of quality standards, financial performance and profitability, staff performance and guests satisfaction. 

Responsibilities

• Establish the Departmental Annual Operating Budget

• Ensure that the Departmental Operations Budget is strictly adhered to and that all costs are strictly controlled

• Attend meetings and briefings with other Department Heads

• Ensure that all departmental reports and correspondence are completed punctually and accurately

• Develop Food & Beverage policies as needed

• Ensure all employees report for work punctually wearing the correct uniform at all times

• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development

• Ensure that all employees have a complete understanding of and adhere to the resort’s Employee Handbook

• Interview and subsequent selection of potential employees in liaison with the Human Resources Departement

• Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement

• Conduct Departmental Orientation Programs for new employees to ensure they understand the policies and operations of the resort

• Ensure that all staff provide a courteous and professional service at all times

• Counsel staff members for any breaches of conduct and observe policies when issuing formal disciplinary notice

• Constantly review and appraise the procedures with the department to ensure quality of service and product at all times

• Monitor the staff skills within the department and plan training programs to rectify any service deficiencies

• Conduct regular briefings with the department staff ensuring good communications at all times

• Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible

• Ensure monthly stock take is taken for all operating equipment in all stores and outlets

• Maintain close liaison with restaurant reservations to ensure a good balance of in-house guests and outside guests

• Liaise with Sales department in regard to any special requests for catering to private or group functions

• Liaise with all departments to ensure all special events, groups, and other on and off-site banqueting requirements are met with high standards of organization and service

• Review composition of Wine and Beverage list periodically and include new items accordingly

• Maximize opportunities to increase revenue through up-selling by staff

• Develop the F&B Service staff and ensure that the team is multi-skilled to support guests in all areas within the resort as required

Qualifications

• Proven working experience as Food and Beverage Manager, preferably in a luxury setting

• Strong organizational and people management skills

• Excellent communication skills

• Proficiency in French and English, multilingualism will be considered an asset

• Operational knowledge of Opera and Micros property management and point of sale systems

• Ability to work flexible hours

• Hotel Management degree.

• Lieu de travail Safi, Maroc
• Date d'expiration 08 Mai
• Niveau de poste Débutant / Junior| Confirmé / Expérimenté
• Secteur d'activité Services
• Nombre de postes 01