EN - Food & Beverage Manager (F/M/X)

Company Description

Join us at Accor, where life pulses with passion!

As a pioneering company in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.

By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfill yourself, to discover other professions, and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable, and impactful experiences for your customers, for your colleagues, and for the planet.

Hospitality is a work of heart, Join us and become a Heartist .

Job Description

Food & Beverage Manager
Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Food & Beverage Manager, you will strategically lead the team to take guest satisfaction to the next level.
What is in it for you:

• Direct the functioning of the entire operation of the F&B outlets concerning employees, guest issues, brand standard audits, facilities, sales, and costs, to ensure maximum departmental profit is achieved.
• Control and analyze, on an ongoing basis, to optimize the following:
  • Quality levels of product and service
  • Guest satisfaction (RPS)
  • Operating costs
  • Sanitation and cleanliness (HACCP/ FSMS)
• Coordinate and supervise the preparation, presentation, and service of food products to ensure the highest quality at all times.
• Ensure all food served is monitored and governed by food safety measures and meets the highest food hygiene standards.
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., room service, restaurants, banquet, catering, kitchen, stewards, etc.).
• Develop, implement, and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Implement effective control of food, beverage, and labor costs among all sub-departments.
• Assist in establishing and achieving profit objectives and the desired standards of quality food, service, cleanliness, merchandising, and promotion.
• Review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and catering; recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
• Maintain effective communication, giving direction, training & development of staff, support, timely feedback, and recognition of performance.
• Develop and maintain positive relationships with employees (EES), guests, local community members, and vendors.
• Manage and coordinate pricing and preparation of menus, beverage, and wine lists by taking into consideration such factors as:
• Establish a yearly restaurant promotion plan with the Marketing Manager, General Manager & Executive Chef.
• Cascade down the quarterly restaurant food & beverage promotion plan to the entire team.
  • Market needs
  • Competition & Market trends
  • Availability of Food and Beverage products
• Coordinate with the Cost Controller to determine the minimum and maximum Food and Beverage par stocks.
• Conduct weekly operation meetings relating to, but not limited to, the following:
  • Overall financial results and profitability
  • Projected business for restaurant & bar
  • Operations results and problems
  • Changes in procedures (P&P/ SOP)
  • New management policies
  • Quality improvement
  • Sales improvement
  • Productivity improvement

• Attend all other meetings as required by the administrative calendar.
• Implement a daily, weekly, and monthly checklist for the entire restaurants and ensure proper follow-up to attain maximum quality and efficiency.

Qualifications

Your experience and skills include:

Minimum of 8 years food and beverage management experience, preferably in a luxury setting, lifestyle resort, and experience in the African continent.

Extensive experience in restaurant bar, banquet, in-room dining, and kitchen management required.

Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity.

Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

Creative, inventive, social media fan, and outgoing personality.

A strong understanding of operational controls, budgeting, event sales, and advertising marketing.

Ability to lead by example, believe in a strong team culture, and set the scene for high performance.

Ability to train and develop team members.

Fluent in French MANDATORY.

Additional Information

Employee benefit card offering discounted rates at Accor hotels worldwide.
•Develop your talent through Accor’s learning programs.
•Opportunity to grow within your property and across the world!
•Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.