Food & Beverage Manager

Mercure Maldives Kooddoo

Welcome to Mercure Maldives Kooddoo. Here, we blend authentic Maldivian hospitality with the trusted excellence of the Mercure brand. Our island resort offers a vibrant, multicultural work environment, stunning natural beauty, and endless opportunities for growth.

Be part of a passionate team that creates unforgettable experiences for guests from around the globe. If you’re enthusiastic, service-oriented, and eager to make a difference, we want you on our team!

Why work for Accor?

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 Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit  https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

• Maintain and promote Mercure Brand Promise and operational excellence.   
• Direct all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values.  
• Set periodical business plan, budget, and forecast and performance reports.   
• Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.  
• Analyze daily reports to check irregularities.  
• Must know the standards set by company and the Hotel. 
• Conduct random checks to ensure that all standards are being consistently followed in the F&B Department.   
• Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.  
• Approve the employment and termination of food and beverage staff and employees and is responsible for on-the-job training programs on a regular basis.  
• Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.  
• Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Department. Attend HACCP meeting.   
• The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.  
• Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.  
• Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas.  
• The ability to aid each Department Head in giving the necessary training to their staff and to assist them in it.  
• The ability to develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of the Resorts policies.  
• The ability to develop and maintain effective communications between all operating departments.  
• The ability to perform other tasks or projects as assigned by Hotel management and staff.  
• Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.  
• Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness  
• Ensure that all F&B outlets update Guest Preference database on a regular basis.   
• Coordinate promotional plan with Public Relation as well as menu cycles with the Executive Sous Chef.   
• Develop the F&B management team to be ready to take the next role.  
• The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid.  
• The ability to respond properly in any hotel emergency or safety situation.  
• Conduct staff training and on-the-job training on F&B skills and new menu items 
• Guide employee orientation for new hires 
• Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures 
• Maintain proper controls over purchase orders and requisitions 
• Monitor monthly food inventory turnover and slow moving items 
• Ensure purchasing, receiving and all storage are efficiently handled 
• Review food cost analysis on a daily basis to in line with budget and forecast 
• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines 
• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule 

• Degree from a reputable hotel school preferred.
• Minimum 10 - 12 years in managing F&B operations in the hotel industry.
• Excellent reading, writing and oral proficiency in English language
• High degree of professionalism with sound human resources management and business acumen capabilities

What is in it for you:

• Employee benefit card offering discounted rates in Accor Hotels Worldwide
• Develop your talent through learning programs by Academy Accor
• Opportunity to grow within your property and across the world!
• Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities.

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS