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