Food & Beverage Manager

"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"

Job Description

KEY ROLES AND RESPONSIBILITIES

Finance and Business Management:

1. Achieve Budgeted Targets: Responsible for achieving budgeted goals in food sales, beverage sales, labour costs, and overall profitability, ensuring financial targets are met.
2. Function Billing Oversight: Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition.
3. Payroll Supervision: Supervise weekly payroll input, ensuring accuracy and compliance with labour regulations.

Marketing and Sales:

1. Competitive Analysis: Analyze Food & Beverage Prices promptly, comparing them to competitors to ensure competitive pricing strategies are in place. Conduct competitive analysis semi-annually by gathering data from competitors to stay informed about market trends and adjust strategies accordingly.
2. Marketing Participation: Contribute to and actively participate in Food & Beverage marketing activities, collaborating with the marketing team to promote offerings effectively.
3. Sales Promotions & Mailings: Develop and execute sales promotions and marketing mailings to attract new customers and retain existing ones.
4. Sales Department Collaboration: Liaise regularly with the Sales Department to understand guest needs and preferences, facilitating effective communication and collaboration.

Guest Experience and Relations:

1. Guest Follow-up: Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience.
2. Guest Entertainment: Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience.
3. Guest Relations: Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.

Operations and Administration:

1. Collaboration with Other Departments: Coordinate with Front Office, Room Reservations, and Sales Teams to ensure seamless execution of group requirements, involving the Executive Chef in relevant discussions.
2. Emergency Availability: Be available to Hotel Staff for emergencies, providing support and guidance as needed to ensure guest satisfaction and safety.

Ad Hoc Duties: Fulfil other duties as directed by the General Manager or Hotel Manager, demonstrating flexibility and adaptability in responding to changing business needs.

1. Maintenance Support: Contribute to overall Hotel Maintenance and cleanliness efforts, ensuring facilities are well-maintained and presentable to guests.
2. Facility Reporting: Report equipment and facility deficiencies promptly, coordinating with relevant departments to address maintenance issues and ensure guest safety and comfort.

Training and Development:

1. Menu Planning Assistance: Assist in menu planning and pricing, collaborating with the culinary team to develop innovative and profitable menu offerings.
2. Department Manual Maintenance: Develop and maintain the department manual, documenting standard operating procedures and ensuring consistency in operations.
3. Team Building: Foster teamwork and positive relations among colleagues and management, promoting a collaborative and supportive work environment.
4. Training and Development: Conduct staff training and development initiatives, ensuring team members are equipped with the necessary skills and knowledge to excel in their roles.
5. Performance Management: Administer performance appraisals and Personal Learning and Development Plans, providing constructive feedback and support for employee growth and development.

Qualifications

1. Previous Food & Beverage experience in a senior leadership role required
2. Computer literate in Microsoft Windows applications required
3. University/College degree in a related discipline required
4. Minimum 5 years of experience in a Premium Hotel.

Additional Information

• Possess skills of leadership, developing, strategic thinking, problem solver. 
• Excellent communication.
• Results and service oriented with an eye for details.
• Ability to multi-task, work well in stressful & high-pressure situations.
• A team player & builder.
• A motivator & self-starter.
• Well-presented and always professionally groomed.