Resort Food & Beverages Manager

Key Responsibilities:

1.      Operational Management:

·        Develop and implement strategies to achieve the resort's food and beverage goals, including                     revenue targets, guest satisfaction, and cost controls.

·        Monitor and manage all food and beverage outlets, including restaurants, bars, lounges, banquets,           room service, and catering.

·        Ensure compliance with health and safety regulations, as well as food and beverage quality                       standards.

·        Oversee inventory management, including ordering, stock control, and minimizing waste. 

2.      Menu Planning and Development:

·        Collaborate with kitchen teams to create innovative menus that meet guest preferences and                     market trends.

·        Monitor menu performance, guest feedback, and sales data to make informed decisions on menu           adjustments and updates.

·        Work closely with suppliers and vendors to source high-quality ingredients and negotiate                           favorable  contracts.

3.      Guest Relations:

·        Interact with guests, ensuring their needs are met and addressing any concerns or complaints                 promptly.

·        Maintain a strong presence in food and beverage outlets, establishing relationships with regular               guests and gathering feedback.

·        Continuously seek opportunities to enhance guest experiences and exceed their expectations.

4.      Financial Management:

·        Prepare and manage budgets for the food and beverage department, monitoring expenses and                 revenue streams.

·        Implement cost control measures without compromising quality and service.