The food and beverage manager is in charge of all aspects of day-to-day operations of the restaurant and catering operations including service quality and profitability

• Supervisory duties include instructing; assigning, reviewing and planning work of others; maintaining standards; coordinating activities; allocating personnel; selecting new employees; acting on employee problems; recommending and approving employee promotions, transfers and discipline, and recommending discharge.

• Inspects restaurant & bar, cafeteria area, food quality and presentation, associate and guest interaction, and organization and cleanliness of front lines, kitchen and storage areas, etc.

• Controls inventory on all food preparation and service material

• Recommends the purchase of additional / replacement equipment; obtains price quotes for and purchases supplies and other food / non-food products.

• Ensures kitchen prepares, presents and serves food on a timely basis.

• Ensure areas are monitored and any variance from specifications corrected.

• Coordinates with the Food Purchasing area and the chef to develop, set and review menu costs, retail pricing and recipe cards including creating new food menu items and ways to present food attractively.

• Coordinate with other departments to plan and control production

• Continuously develops and controls implementation of Standard Operating Procedures

• Participates in the Duty Officer program as scheduled.

• Encourages a safe, pleasant work environment for employees

• Continuous training of all staff in food preparation, food safety, cleanliness, proper cleaning procedures, bar skills and every other aspect of food service.

• Responsible for management of the computer system POS and reports

• Responsible for organizing activities or promotions to increase departmental sales

• Ensures and monitors guest satisfaction within the department

• University Diploma in Management
• At least 5 years experience in a hotel or a similar position
• The ideal candidates should have experience in similar position min. 2 years, 3 or 4 stars hotel and in a management role
• Self motivated, outgoing persons and energetic.
• Hands on approach
• Guest service oriented.
• Able to work long hours.
• Flexible
• Mature, strong leadership, team player, results oriented.
• Computer literate (Ms Office application).
• Good command of English, French and Creole
• Have strong proven leadership abilities and a vision for quality and excellence in food & beverage operations

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