F&B MANAGER

About the Role:

The F&B Manager at Grand Beach Surfside will play a pivotal role in overseeing the food and beverage operations, ensuring that all guests receive exceptional service and high-quality dining experiences. This position requires a strategic leader who can develop and implement innovative menus, manage budgets, and maintain high standards of food safety and hygiene. The F&B Manager will also be responsible for training and mentoring staff, fostering a positive work environment, and driving team performance. By collaborating with other departments, the F&B Manager will enhance the overall guest experience and contribute to the hotel's reputation. Ultimately, this role is crucial in achieving financial targets while delivering memorable culinary experiences to our guests.

Minimum Qualifications:

• Bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 3 years of experience in food and beverage management within a hotel or restaurant setting.
• Strong knowledge of food safety regulations and best practices.

Preferred Qualifications:

• Experience with menu development and cost analysis.
• Proficiency in using restaurant management software.
• Certification in food safety and sanitation.

Responsibilities:

• Oversee daily operations of all food and beverage outlets, ensuring compliance with service standards.
• Develop and implement creative menus that reflect current trends and guest preferences.
• Manage inventory, ordering, and cost control to optimize profitability.
• Train, supervise, and evaluate staff performance, providing ongoing feedback and support.
• Collaborate with marketing to promote food and beverage offerings and special events.

Skills:

The required skills for this role include strong leadership and communication abilities, which are essential for managing a diverse team and ensuring effective collaboration across departments. Financial acumen is crucial, as the F&B Manager will analyze budgets and implement cost-saving measures while maintaining quality. Creativity in menu design will be utilized to attract guests and enhance their dining experience. Additionally, problem-solving skills will be employed daily to address operational challenges and improve service delivery. Preferred skills, such as proficiency in restaurant management software, will streamline operations and enhance efficiency in managing inventory and staff schedules.