Food & Beverage Manager

About the Company

Accor is a global hospitality leader committed to welcoming individuals as they are and fostering their personal and professional growth. Working here means engaging in meaningful work and exploring endless opportunities within the organization.

Role Overview

The Food & Beverage Manager is responsible for overseeing daily operations across all dining outlets, guaranteeing high service quality and customer satisfaction. This role involves supervising various F&B services including restaurants, bars, banquets, room service, and catering, ensuring smooth operations and adherence to quality standards.

Key Responsibilities

• Manage everyday functions of all food and beverage venues.
• Ensure exceptional guest experiences and effectively address any complaints.
• Establish and maintain service protocols, operational procedures, and quality control measures.
• Handle various F&B operations such as restaurant, bar, banquets, and catering.
• Develop and control departmental budgets, forecasts, and financial outcomes.
• Track and manage costs related to food, beverage, labor, and general operations to meet profit goals.
• Work closely with the Executive Chef to curate menus, promotional events, and seasonal items.
• Maintain compliance with food safety, hygiene, health, and local laws.
• Recruit, mentor, and evaluate management and staff teams.
• Monitor inventory, procurement, and vendor relations to optimize stock management.
• Examine sales data, guest feedback, and key performance indicators to drive improvements.
• Collaborate with Sales, Marketing, Front Office, Housekeeping, and Events departments to deliver exceptional guest experiences.
• Lead quality assurance programs and prepare for brand audits and inspections.

Qualifications

• At least 3 to 6 years of progressive experience in food and beverage, including a minimum of 3 years in a leadership capacity.
• Preferably experienced within luxury, upscale, or international hotel brands.
• Comprehensive understanding of restaurant, banquet, and catering operations.
• Knowledge of food safety standards such as HACCP and sanitation guidelines.
• Proficient with POS systems, inventory management tools, and Microsoft Office suite.
• Strong leadership, communication, financial acumen, and organizational capabilities.

Additional Information

• Relevant related experience is an asset.
• Proficiency in English is required; other languages are advantageous.