Director Food & Beverages

Nestled in a large, tropical garden overlooking the Indian Ocean, this luxurious hotel is a Mauritian paradise with a palm-fringed white sand beach and an outdoor swimming pool, located 2.5 mi from Flic en Flac. Featuring Asian-style architecture, all rooms and suites at Sofitel Mauritius L'Imperial Resort & Spa have flat-screen TVs, open-plan bathrooms and sea views. Some units have a private terrace, perfect for watching the sunset. L'Imperial Resort includes a number of gourmet restaurants serving French cuisine with an international twist. Guests can enjoy candlelit dinner in the gardens or even on the beach. Guests can relax in the Asian-style, So Spa or take a lesson in diving or windsurfing. Paradis Golf Club is 30 minutes’ drive from this elegant resort. Sofitel Mauritius L'Imperial Resort & Spa is less than a 1-hour drive from Sir Seewoosagur Ramgoolam International Airport. Free on-site car parking is available.

• Manage, lead and motivate the whole Kitchen, Stewarding and Food & Beverages ambassadors in order to offer a high standard of service to guests and ensure all ambassadors are trained to deliver best quality service at all times in line with Sofitel Group Brand Standards for each position.
• Develop and implement strategies to increase sales.
• Is responsible for Food Hygiene, Safety and Quality and HACCP.
• Train and Coach Team members to achieve high quality level of service at all times and contribute with Management in developing and maintaining a mentoring system and in creating career development initiatives.
• Is responsible for meeting the department's quantitative and qualitative targets.

• Diploma in Hotel/Tourism Management or any related/equivalent qualifications
• Minimum of 2 years Food & Beverage managerial experience, preferably in the luxury setting
• A good understanding of overall hotel business
• Good Knowledge of Cost Control System : Stock Control System : POS System
• Knowledgeable in terms of Food and Labor costs
• Knowledge of all aspects of Gastronomy

• Computer skills (word processing, spreadsheet, and presentation software)
• Excellent organizational skill
• Analytical skills
• Some Knowledge of Accounts and Accounting System
• Can work under pressure and adaptable at all times
• Ability to develop menu concept
• Responsible to abide to the ACCOR Policy in regard to the  Sustainable Development program (Planet 21)