F&B Outlet Manager

The Grand Tarabya Managed by Accor

As soon as you step inside The Grand Tarabya Managed by Accor, which holds a very special place in Istanbul's history, you will feel the charm of a 100-years-old past, the highest architectural and aesthetic standards, and the splendor inspired by the sparkle of the Bosphorus. From the 4.500 square meter spa area to the panoramic Bosphorus view of 29 residences and 248 rooms, from the magnificent 1.280 square meter ballroom to the restaurants and bars offering an unforgettable gastronomic adventure, The Grand Tarabya Managed by Accor, combines care, elegance, and comfort in every detail. With its doors opening to the Bosphorus, The Grand Tarabya Managed by Accor, will forever hold its place in your memory.

We are seeking a dynamic and experienced F&B Outlet Manager to join our team. As the F&B Outlet Manager, you will be responsible for overseeing the daily operations of our food and beverage outlets, ensuring exceptional customer service, and maximizing profitability while maintaining the highest standards of quality and efficiency.

• Manage and supervise all aspects of F&B outlet operations, including staff scheduling, training, and performance evaluation
• Develop and implement strategies to enhance customer satisfaction and increase revenue
• Oversee menu planning, pricing, and development in collaboration with the culinary team
• Monitor and control food and beverage costs, inventory, and waste management
• Ensure compliance with all health, safety, and hygiene regulations
• Analyze financial reports and implement measures to improve profitability
• Handle customer feedback and resolve any issues promptly and professionally
• Collaborate with other departments to support overall hotel operations and guest experience
• Stay updated on industry trends and implement innovative ideas to keep the outlet competitive
• Maintain strong relationships with suppliers and vendors to ensure quality and cost-effectiveness

• Bachelor's degree in Hospitality Management, Business Administration, or related field
• Minimum 3-5 years of experience in F&B management, preferably in a high-volume restaurant or hotel setting
• Proven track record of successful team leadership and management
• Strong knowledge of restaurant management software and Point of Sale (POS) systems
• Excellent financial acumen with experience in budgeting and cost control
• Proficiency in inventory management and menu planning
• Outstanding customer service skills with the ability to handle high-pressure situations
• Food Safety Certification (e.g., ServSafe) or willingness to obtain within 30 days of employment
• Familiarity with health and safety regulations in the hospitality industry
• Excellent communication and interpersonal skills
• Ability to work flexible hours,
• Fluency in English; knowledge of Turkish is a plus