Food & Beverage Manager

Job description

Key tasks

The F&B Manager is responsible for the restaurant operation, room service, minibar team as well as ensuring that guest receives fast, friendly and efficient service during their stay within the property. This position will also market and promote the restaurant. The F&B Manager is also responsible for maximizing customer and employee satisfaction as well as cost controls which include maximizing profits.

Job Duties:

Develops short term and long-term financial and operational plans for the food and beverage operation which support the overall objectives of the food and beverage operation and the hotel
Works with the sales and Marketing team and independently to promote and market the restaurant both internally and externally
Prepares the annual budget with hotel manager and manages all aspects of budget including food and beverage labor
Monitors the performance of the restaurant, room service, mini and bar through verification and analysis of customer satisfaction systems and financial and financial reports. Ability to initiate corrective actions when necessary
Supervises employees, does evaluation, hiring, firing and development
Develops new programs which result in an increased level of customer satisfaction and operational excellence
Coordinates new and special menus with Chef and Hotel Manager
Responsible for all supplies by formulating and approving purchase orders for all F&B outlets
Mangers food and beverage department in compliance with hotel policies and laws of the state, city and county
Establishes and maintains preventive maintenance programs, follows and implements safety and security programs to protect physical assets of restaurant and the employees
Maintains a relationship with partners to ensure seamless food and beverage operation undetectable to customers and employees within the guidelines of partners contract
Education, Experience and Skill Requirements

Proven successful track record of developing and managing food & beverage operations.
Ability to maintain a flexible work schedule, including evenings, nights, weekends, and holidays.
Participative, hands-on approach.
Experience in a high-end/luxury hotel environment is a plus.
At least 3- 5 years of Food & Beverage management experience, preferably in a luxury environment. Managing a 4-5 star restaurant and or in an F&B operations at either a hotel or restaurant group
Bachelor’s Degree in Hospitality Management or Restaurant Management, strongly preferred.
Must have and maintain a professional appearance for our Luxury Hotel
Ability to lead and coach
Ability to set clear goals and expectations
Excellent food and wine knowledge
Proactive approach when interacting with guest, co-worker or vendor
Ability to anticipate and solve complex problems
Bassett and SafeServe

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

Desired profile

Skills

Level of Education Associate
Areas of study Food and beverage
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)
Optional languages French (Working level)

Essential and optional requirements

·  Excel
·  Micros