Food & Beverage Operations Manager

FOOD & BEVERAGE OPERATIONS MANAGER

Main purpose:

The F&B Operations Manager is responsible for the operations of the F&B division, which includes Restaurants, Bars, In Room Dining and Banqueting. They need to maintain and consolidate the well-known exceptional service of the F&B Division for our Guests in compliance with Rocco Forte quality standards and procedures.

Reports to: Hotel Manager

Main duties & responsibilities:

• Manages the operation F&B Division, according the to the Company policies, standard and procedures, maintaining its high reputation;

• Leads by example utilizing a “hands-on” approach to management and assists developing highly motivated, pro-active F&B Team Members with the highest ethical standards in order to deliver a cost effective and quality oriented service;

• Works on the operating budget for each of the department's revenue outlets; monitors and takes corrective action as necessary to help assuring that budgeted sales and cost goals are attained;

• Keeps cost within budget for all necessary F&B equipment and recommends facility renovation needs;

• Drafts the monthly forecast for approval of the Hotel Manager;

• Ensures that adequate cash procedures are followed and that documentation is reported in an accurate and timely manner, as well Guest check analysis, ticket controls, and daily sales reports and analysis;

• Manages the Departments’ long range staffing needs;

• Responsible for recruiting, training and evaluating F&B Team Members;

• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented, in partnership with the HR team;

• Monitors employee records to minimize overtime and keep labor costs within the budget

• Ensures that all standard operating procedures for revenue & cost control are in place and followed;

• Ensures that all applicable Rocco Forte Hotels policies and procedures are followed;

• Ensures that all applicable LQA and Rocco Forte Hotels standards are followed and maintained;

• Ensures that all the procedures regarding Health & Safety and HACCP are followed;

• Greets Guests and oversees actual service on a regular basis;

• Addresses complaints and strives for Guests’ satisfaction.

We offer:

• Permanent contract according to C.C.N.L. Settore Turismo.

• Learning & development activities and career opportunities.

• Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte".

• Staff celebrations.

Competencies required:

• Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service.

• Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved. Modifies behaviour to accommodate for certain individuals, situations and different tasks.

• Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel.

• Business awareness: Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success.

• Service excellence: Delivers service standards, which consistently exceed guest expectations.

• Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs.

Other requirements:

• Professional experience, preferably at an international level, in the same role for at least four years;

• Italian and English knowledge at Advanced level. Third language preferred;

• Excellent knowledge of all aspects of F&B Operations, including Restaurant and Bar Management, Banqueting, In Room Dining, Culinary and Stewarding;

• Experience in quality driven projects;

• Experience in change Management;

• Strong background on Food and Beverage cost control;

Familiarity with F&B Management systems such as Symphony, Sevenrooms, Knowcross

Please apply forwarding your CV with full details and enclose the approval to process the personal data according to local privacy laws and standards (d.lgs. 196/03).