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  1. Full-Time
  2. Permanent
  3. RAFFLES
  4. Food & Beverage

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Raffles Seychelles, Baie Ste Anne, Seychelles

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REF36871N

F&B Manager

Region

Luxury & Lifestyle



Company Description

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.


Job Description

Position:            Food & Beverage Manager

Department:   Food & Beverage 

Reports to:       Executive Chef i/c of F&B

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PURPOSE OF POSITION & REPORTING LINE

 

Reporting direct to the Executive Chef i/c of F&B

The position’s primary responsibility is to provide leadership and management for the operations of the Food & Beverage Department, and be accountable for operations assets, its personnel's actions, guest experience, personal property, the use and end result. This position is also responsible for establishing & executing business plans which results in the long term continued growth, profitability of the division and guest loyalty.

 

 

KEY ROLES & RESPONSIBILITIES

  • Maintain and promote ACCOR Hotels & Resorts Brand Promise and operational excellence. 
  • Support all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values.
  • Demonstrates and communicates key drivers of guest satisfaction for the brand's target customer.
  • Analyzes contemporary service issues and identifies trends.
  • Reviews guest feedback with leadership team and ensures appropriate corrective action is taken.
  • Responds to and handles guest problems and complaints.
  • Stays visible and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.
  • Creates an atmosphere in all hotel areas that exceeds guest expectations
  • Coordinate between the outlets the training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.
  • Analyze daily reports to check irregularities as well recommend solutions.
  • Conduct random checks to ensure that all standards are being consistently followed in the F&B Department. 
  • Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
  • Participate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.
  • The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas.
  • Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.
  • Ensure the implementation of Hygiene policies and procedures are consistently followed throughout the F&B Deparment.
  • Maintains harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
  • Ensure that all F&B outlets update Guest Preference database on a regular basis. 
  • The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid.
  • The ability to respond properly in any hotel emergency or safety situation.

 

 

PERSONAL ATTRIBUTES

 

  • Luxury resort experience with good understanding of the modern traveler
  • Detailed international  F&B knowledge, including wine and spirits
  • Strong Financial acumen and profound knowledge in budgeting, forecasting, expenses and payroll control.
  • Excellent leadership & supervisory skills with a “hands-on” approach possessing a high degree of professionalism
  • Positive attitude and high energy level, ability to think and plan strategically as well initiative.
  • Flexible & adaptable to working locations, team player and team builder
  • Strong interpersonal skills & must possess high ethical believes – integrity. 
  • Pleasant, polite manner and a neat and clean appearance.
  • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities, meet deadlines with quality results and recommend appropriate solutions to restaurant problems.
  • Ability to coordinate and prioritize multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
  • Oral and written fluency in English
  • Fluency in a second language (e.g. German, French, Russian, Mandarin and etc) preferred

 

 

QUALIFICATIONS

  • Bachelor’s Degree from reputable hotel schools preferred

 

EXPERIENCE

  • 3 years’ experience as Restaurant manager in 5 star luxury hotels and resorts.

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.

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