Director Food & Beverages

Job description

Company Description

Nestled in a large, tropical garden overlooking the Indian Ocean, this luxurious hotel is a Mauritian paradise with a palm-fringed white sand beach and an outdoor swimming pool, located 2.5 mi from Flic en Flac. Featuring Asian-style architecture, all rooms and suites at Sofitel Mauritius L'Imperial Resort & Spa have flat-screen TVs, open-plan bathrooms and sea views. Some units have a private terrace, perfect for watching the sunset. L'Imperial Resort includes a number of gourmet restaurants serving French cuisine with an international twist. Guests can enjoy candlelit dinner in the gardens or even on the beach. Guests can relax in the Asian-style, So Spa or take a lesson in diving or windsurfing. Paradis Golf Club is 30 minutes’ drive from this elegant resort. Sofitel Mauritius L'Imperial Resort & Spa is less than a 1-hour drive from Sir Seewoosagur Ramgoolam International Airport. Free on-site car parking is available.

Job Description

·  Manage, lead and motivate the whole Kitchen, Stewarding and Food & Beverages ambassadors in order to offer a high standard of service to guests and ensure all ambassadors are trained to deliver best quality service at all times in line with Sofitel Group Brand Standards for each position.
·  Develop and implement strategies to increase sales.
·  Is responsible for Food Hygiene, Safety and Quality and HACCP.
·  Train and Coach Team members to achieve high quality level of service at all times and contribute with Management in developing and maintaining a mentoring system and in creating career development initiatives.
·  Is responsible for meeting the department's quantitative and qualitative targets.

Qualifications

·  Diploma in Hotel/Tourism Management or any related/equivalent qualifications
·  Minimum of 2 years Food & Beverage managerial experience, preferably in the luxury setting
·  A good understanding of overall hotel business
·  Good Knowledge of Cost Control System : Stock Control System : POS System
·  Knowledgeable in terms of Food and Labor costs
·  Knowledge of all aspects of Gastronomy

Additional Information

·  Computer skills (word processing, spreadsheet, and presentation software)
·  Excellent organizational skill
·  Analytical skills
·  Some Knowledge of Accounts and Accounting System
·  Can work under pressure and adaptable at all times
·  Ability to develop menu concept
·  Responsible to abide to the ACCOR Policy in regard to the  Sustainable Development program (Planet 21)