Company Description
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS.
Job Description
Develop and implement strategic plans to achieve departmental goals.
Oversee the planning and execution of all food and beverage operations.
Create and manage budgets, forecasts, and financial reports
To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) who are totally accountable for their profitability.
To coordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
To monitor all costs and recommend measures to control them.
To ensure that the Department Operational Budget is strictly adhered to.
To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.
To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
To represent the Food and Beverage Department on the hotel's Executive Committee.
To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
To monitor service and food and beverage standards in all outlets and banquets.
To work with the Restaurant Managers, Banquet Manager and respective Chef de Cuisines to take corrective action where necessary.
To handle all guest complaints, requests and enquiries on food, beverage and service.
To establish a rapport with guests maintaining good customer relationship.
To ensure that all Departmental Operations Manuals are prepared and updated.
To coordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
Qualifications
A luxury service focus, distinguished presence and elevated emotional intelligence is essential
Five years in a food and beverage senior leadership role in a large operational team with multiple outlets
Bachelor's degree in Hospitality Management, Business Administration, or a related field
Strong networking skills with proven ability to build and maintain stakeholder relationships
Ability to communicate clearly
Experience in building a strong team culture
A record of high performance and achievement.
Additional Information
ood communication and customer contact skills
Service oriented with an eye for details
Ability to work effectively and contribute in a team
Self-motivated and energetic
Well-presented and professionally groomed at all times
