Operations Manager

Job Title: Operations Manager – Food & Beverage (F&B) Location: Rock & Reef Grill and Bar, Asmara Beachfront Residences | Rivière Noire

Job Title: Operations Manager – Food & Beverage (F&B)

Location: Rock & Reef Grill and Bar, Asmara Beachfront Residences | Rivière Noire

Job Summary:

The Operations Manager – F&B is responsible for overseeing the daily operations, financial performance, guest satisfaction, and team management of all food and beverage outlets. This role ensures the delivery of high-quality service, compliance with regulatory standards, and achievement of revenue targets, while fostering a positive and professional work environment.

Key Responsibilities

1. Operational Management

• Oversee day-to-day operations of all F&B outlets, including restaurants, bars, lounges, room service, banquets, and outdoor dining.
• Ensure outlets maintain high service standards and comply with hygiene protocols.
• Supervise food preparation, portioning, presentation, and service in coordination with the Executive Chef.
• Conduct daily walkthroughs to inspect cleanliness, equipment functionality, and service readiness.
• Ensure proper mise-en-place and smooth service during peak periods.

2. Financial Control & Budgeting

• Prepare and manage the annual F&B budget in coordination with Finance.
• Monitor food and beverage costs to ensure cost control and waste reduction.
• Track daily sales, generate financial reports, and analyze performance metrics.
• Approve purchasing requisitions and monitor inventory against budgeted targets.
• Implement strategies to maximize revenue per cover and minimize operational overheads.

3. Guest Service & Satisfaction

• Deliver exceptional guest experiences across all F&B outlets.
• Handle VIP guests and special requests (e.g., allergies, dietary restrictions).
• Respond to guest complaints promptly and follow up to ensure resolution and satisfaction.
• Monitor guest reviews on platforms such as TripAdvisor, Google, and Booking.com.
• Conduct regular guest satisfaction surveys and analyze feedback to drive service improvements.

4. Team Leadership

• Lead and manage outlet managers, service staff, kitchen teams, and stewards.
• Recruit, train, and onboard new F&B employees in collaboration with HR.
• Prepare weekly staff rosters in compliance with Mauritian labor laws and service demands.
• Conduct performance appraisals and one-on-one reviews with team members.
• Organize regular training on upselling, menu knowledge, hygiene standards, and service etiquette.

5. Events & Banqueting

• Plan and supervise F&B operations for weddings, corporate events, and local functions.
• Coordinate with Sales & Events teams for menu planning, setup, and logistics.
• Customize service flow and team deployment according to event scale and type.
• Ensure timely execution and quality service during banquets and themed nights.

6. Supplier & Inventory Management

• Liaise with approved suppliers to ensure timely delivery of quality food and beverages.
• Conduct regular stock checks and ensure adherence to FIFO and expiry controls.
• Approve purchases and negotiate prices with vendors as needed.
• Maintain stock levels based on forecasted occupancy and events.
• Ensure all food and beverages are stored and handled per HACCP and safety guidelines.

7. Legal & Regulatory Compliance

• Ensure adherence to local laws including the Food Act, Excise Act, and Employment Rights Act.
• Maintain valid alcohol licensing and ensure legal sale of alcoholic beverages.
• Oversee food handler medical certification and renewal processes.
• Ensure compliance with hygiene audits, Ministry of Health inspections, and HACCP protocols.
• Maintain safety logs, temperature records, and documentation.

8. Marketing & Promotions

• Collaborate with Marketing to design F&B promotions, seasonal menus, and theme nights.
• Approve creative content for social media and PR campaigns related to F&B.
• Analyze campaign success and customer feedback to refine offers.
• Organize F&B participation in national events or food festivals.

9. Reporting & Administration

• Maintain daily reports for sales, issues, and operational performance.
• Submit weekly and monthly performance summaries to the General Manager.
• Document guest complaints, service failures, and recovery measures taken.
• Keep updated records of training, staff attendance, and performance issues.
• Maintain digital and hardcopy logs for all standard procedures.

10. Quality Assurance & Audits

• Conduct regular internal audits of service, food quality, hygiene, and safety.
• Address gaps or non-conformities highlighted during audits or inspections.
• Monitor adherence to SOPs and initiate continuous improvement programs.
• Benchmark standards against luxury hospitality best practices in Mauritius.

Qualifications & Skills:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field.
• Minimum 5–7 years’ experience in F&B operations, preferably in luxury hotels or resorts.
• Strong leadership, organizational, and interpersonal skills.
• Excellent financial acumen and budget management experience.
• Knowledge of HACCP, local food regulations, and health & safety standards.
• Proficiency in MS Office and F&B management software.
• Exceptional guest service and problem-solving abilities.