Food and beverage Service Manager

Sofitel SO Mauritius

Imagine a fragrant Eden on the shores of the Indian Ocean.  Glittering sandy beaches refreshed by a tropical breeze, in the shade of palms and filao trees.  A luxuriant garden of flowering hibiscus, paradise of exotic colourful birds.  In the most protected region of Mauritius, on a 14-hectare domain bordering a one-kilometre white sand beach, this human scale resort offers exoticism, relaxation, wellbeing, comfort and a 5 star deluxe service.

92 Rooms, Suites & Villas

SO/ Mauritius Food and Beverage Service  Manager will strategically lead the F&B team to take guest satisfaction to the next level through :

1. Mentor and train the Food & Beverage Operations team

2. Ensure Food & Beverage relevant brand standards are maintained

3. Strategize on new products and service offerings

4. Create unforgettable experiences for our guest"

This role provides shift coverage to various areas including: 

Restaurants, Beach and Pool, In-Room Dining, Bars and events Set the vision and provide leadership and direction to drive guest and team member engagement, achieve operational and financial excellence

Uphold brand standards ensuring quality, consistency and production of the Food and Beverage operations of the hotel.

Maintenance of established service standards of the Food and Beverage Division to include Restaurant, In-Room Dining, Beverage and Lounges, and Banquets. 

Assist in planning and actuating special events that are public relations worthy Training of trainers of service standards

Key Deliverables and Responsibilities

Consistent maintenance of/and refinement of service standards. Correlation of outlet P&L and financial information monthly.

Maintenance of adequate service ware of outlets through communication with Executive Chef and Stewarding.

Assist F&B Supervisors and Kitchen Staff in refinement of successful daily menu specials.

Assure Heartists have the tools and supplies to do their job.

Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all "front of house operations" and appropriate back-of-the-house operations

Assure each outlets management development through well planned cross training programs. Produce purchase requests of necessary equipment and materials for each department. Maintenance of accurate private wine bin inventories.

Consistent maintenance of environments of all outlets and related areas.

Maintenance of all outlet key control procedures.

Assure forecasts of daily linen consumption, and communicate needs to Executive Housekeeper. Monitor serviceability of front of house uniforms and forecasts uniform consumption and purchase schedule.

Supervises EOM inventories of unit managers and unit chefs, and coordinates with Food and Beverage controller. Assures proper functioning of CTC systems and information gathering from system.

Assures daily menu abstracts are completed and summarized.

Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures.

Assures customer credit information is disseminated daily.

Assures outlet pars of all china, glass, and silver are at identified levels daily. Attends daily and weekly food and beverage meetings. Participates in Key Result Area planning, organizing, and controlling.

EXPERIENCE

Strong understanding / experience of Hotel Operations in a multi-cultural environment.

High level of drive for results; adaptable and flexible with the ability to build relationships.

Strong planning and organizing skills with great attention to details.

Excellent guest relations, problem solving and time management skills

Excellent written and verbal communication in English.

Degree in Hotel and Restaurant Management required

Holding a valid work permit in Mauritius