Company DescriptionRaffles 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 DescriptionPosition: Food & Beverage ManagerDepartment: Food & BeverageReports to: Executive Chef i/c of F&B_______________________________________________________________PURPOSE OF POSITION & REPORTING LINEReporting 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 and 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 in the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.
- Handle guest complaints in the food and beverage area and obtain 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 Department.
- Maintain a 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.
- Safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid.
- 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 as initiative.
- Flexible & adaptable to working locations, team player and team builder.
- Strong interpersonal skills & must possess high ethical beliefs - 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, 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. #J-18808-Ljbffr