Responsibilities:
* Oversee the daily operations of all F&B outlets, including kitchen, restaurants, bars, event catering, and supermarket.
* Develop and implement innovative strategies to enhance revenue, guest satisfaction, and service standards across F&B outlets.
* Guarantee the modernization of F&B facilities, equipment, and internal operations to enhance both efficiency and customer satisfaction.
* Ensure optimal staffing levels and efficient scheduling to balance labor costs with service delivery.
* Develop and manage the F&B budget, ensuring profitability through cost controls and efficient labor management.
* Analyze performance metrics and adapt processes to ensure financial targets are achieved.
* Collaborate with culinary teams to create innovative and seasonal menus that align with guest preferences and market trends.
* Partner with marketing to promote seasonal offers, special events, and themed dining experiences.
* Analyze financial performance, including revenue, expenses, and profit margins, and implement improvements.
* Oversee inventory management, ensuring cost-effective purchasing and minimal wastage of food and beverage supplies.
* Monitor and respond to guest feedback, implementing changes to continuously elevate the dining experience.
* Develop improvement and actively participate in carrying out corrective measures.
* Create and review all manuals belonging to the F&B Department.
* Lead, mentor, and inspire a diverse team of managers, chefs, and front-line staff, fostering collaboration and accountability.
* Manage recruitment, training, and development programs to enhance team skills and engagement.
* Ensure compliance with all health and safety regulations, licensing laws, and internal policies.
* Stay updated on industry trends, introducing new concepts and experiences to attract diverse clientele.
* Coordinate training programs to uphold service standards and enhance team skills.
* Ensure compliance with health, safety, and hygiene regulations.
* Maintain proper documentation for licenses, certifications, and inspections related to F&B operations.
Required Skills and Qualifications:
* Minimum of 5 years of proven experience as an F&B Director, Manager, or similar leadership role in a high-end hospitality environment.
* Strong expertise in F&B operations, including sales strategy, quality assurance, and process optimization.
* Demonstrated ability to lead and develop large, multicultural teams.
* Proficient in computer software programs, including MS Office, restaurant management systems, and POS platforms.
* Exceptional organizational, communication, and problem-solving skills.
* Fluency in Spanish and English; additional languages, such as German, are a plus.
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