FOOD AND BEVERAGE MANAGER

To ensure the organization, direction, and control of the Food and Beverages department, guaranteeing the quality of services and the optimum conditions of the facilities according to the assigned budget, in order to achieve customer satisfaction.

Responsibilities:

§ To organize and control the schedules for his department’s staff.

§ To supervise the proper operation of equipment, as well as the cleanliness and safety of the installations at consumer centers and the kitchen.

§ To verify that the operation of the department maintains the highest standards of quality according to active programs at the hotel, as well as to propose and implement service improvements.

§ To collaborate in the selection, hiring, and promotion of the staff working under him, as well as to participate in the training and human development of his team of collaborators.

§ To personally address the opportunities presented by customers dissatisfied with the service offered by Food and Beverages.

§ To tour the consumer centers insuring the complete satisfaction of customers.

§ To create, coordinate, and supervise the schedule of special events and group activities related to the Food and Beverages service.

§ To review the Food and Beverages costs, launching corrective measures in the event of significant deviations.

§ To present reports, information, and operations analysis as requested by the Direction/General Management and/or by the Food and Beverages Operations Vice-president.

§ To determine, in coordination with the Food and Beverages Assistant and the Chief of Bars, the Par Stock on food and beverages for each consumer center, as well as to determine the purchase and substitution of operating equipment for each consumer center.

§ To carry out bi-annual performance evaluations of his staff as requested by the Food and Beverages Operations Vice-president.

§ To prepare the Annual Budget for his department, establishing qualitative and quantitative objectives.

JOB PROFILE:

§ Academic education:

o Bachelor of Arts degree in Tourism or a related technical degree.

§ Experience:

o At least 4 years as Food and Beverages Manager working for grand tourism hotels.