Food & Beverage Manager

SO/ Sotogrande is a tribute to fashion & design, gastronomy, wellness and golf on the Andalusian coast. Surrounded by green hills and valleys overlooking the Mediterranean, SO/ Sotogrande Spa & Golf Resort is located in a unique enclave. The resort has recovered the welcoming spirit and essence of the old Cortijo de Santa María de la Higuera, turning it into an idyllic place where families and friends celebrate life, enjoy serenity and a healthy and contemporary lifestyle together.

It is the preferred destination on the Costa del Sol for golf lovers, enjoying a privileged location surrounded by the 7 best golf courses in Europe. It has 152 rooms and 36 suites and exceptional facilities among which you can enjoy: 3 outdoor swimming pools, private gardens, Kid's Club, 3,500 m2 of spa and fitness and luminous event rooms with views. Its gastronomic offer consists of 5 Restaurants & Bars, where you can enjoy the traditional flavors of Andalusia, proposals with a renewed vision and signature cocktails.

Developing and Maintaining Budgets

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.

• Develop and manage departmental budgets, forecasts, and cost control strategies.
• Monitor financial performance across outlets, ensuring profitability and alignment with hotel targets.
• Analyze KPIs such as GOP, RevPASH, labor cost %, and guest satisfaction scores to drive continuous improvement.

Leading Food and Beverage Team

• Manages the Food and Beverage department.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Oversees all culinary, restaurant, beverage and room service operations.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee's concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Drives alignment of all employees, team leaders and managers to the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Verifies all banquet functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Human Resources & Compliance

• Apply labor regulations in accordance with the VI Acuerdo Laboral Estatal de Hostelería (ALEH) and the Convenio Colectivo de Hostelería de Cádiz.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Communication & Reporting

• Maintain clear communication channels with the General Manager and Executive Committee.
• Prepare monthly reports on financials, team performance, and guest satisfaction.
• Lead departmental meetings and contribute to hotel-wide strategic planning.

• Bachelor's or diploma degree in Hospitality Management and/or Food and Beverage Management, preferably.
• At least 2 years of experience in a similar role as F&B Manager or Assistant F&B Manager in a luxury environment, and at least 4 years of experience in F&B
• Fluency in Spanish (fluency in Italian or Portuguese could be an alternative) and English at a high C1 level.
• Knowledge of other foreign languages will be valued.
• Must be flexible in working hours, including evenings, weekends and public holidays
• Excellent leadership skills with the ability to maintain the highest standards.
• Solid knowledge and experience in working with budgets, profit and loss, forecasting and inventory control
• Solid knowledge of F&B, including wines and spirits

• Attractive incentive plan.
• Important discounts on Hotel services.
• Discounts in Accor group hotels and collaborating companies.