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Food & Beverage Manager

Rodrigues
76,000 - 100,000
Temporary / Contract
Added 03/12/2025
Closing 02/01/2026
Mrs Sonia Gordon-Gentil / Mr. Juno Lagaillarde

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The Food & Beverage Manager is responsible for the efficient operations of the Food and Beverages Department of the hotel. He collaborates with the Executive Chef to ensure that guests receive the highest level of food and beverages service.

DUTIES AND RESPONSIBILITIES:

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. The holder of this position may, at any time, be called to perform any other cognate duties at the request of management.

To ensure that guests feel welcomed and comfortable in all Restaurants, Bars, and in all places where F&B Services are provided to guests.
To anticipate and attend to guests needs in all F&B outlets and ensure maximum guest satisfaction at all times.
To ensure that guests are properly informed and guided as to the choices available to them in terms of F&B services.
To meet guests regularly, listen to and discuss their preferences so as to ensure the best possible fit between guests’ requirements and services provided.
To deal promptly with customer complaints and launch service recovery procedures whenever necessary.
Improve the Food & Beverage Customer Satisfaction rating.
To promote incremental sales revenue in the F&B department.
To prepare yearly F&B operating and CAPEX budgets.
To monitor F&B budgets and costs as per company policy.
To control inventories of Food and Beverage commodities, small equipment and other consumables.
To ensure adequate yield and profitability of F&B operations.
To continuously introduce new concepts and ideas to develop the F&B services.
To invest time and effort in his own development in order to be proactive and update in the latest developments in the field of F&B services and standards.
To develop and implement an effective benchmarking system for the continuous improvement of the F&B operations.
To initiate, supervise and monitor the implementation of appropriate training to enhance the level of knowledge, skills and attitude of F&B staff.
To ensure that the F&B Human Resources are well motivated and that all staff problems are promptly dealt with.
To set annual and periodic objectives for all F&B outlets and operate an effective and timely Performance Management System
To ensure that F&B staff are recognized and adequately rewarded for their performances.
To direct and supervise all F&B operations at close range by being physically involved in all aspects of the operations.
To perform F&B Administrative tasks to the required proficiency level.
To regularly review F&B service processes and standards with a view to constantly improve upon them.
To work closely with the Executive Chef in the design of menus, buffets and other F&B service offers.
To plan for the necessary manning level in all outlets in order to provide the highest service level within the agreed manning guide.
To plan for the necessary equipment in order to ensure a hassle free operation.
To collaborate with the Maintenance Manager to set-up and operate a Preventive Maintenance programme for all F&B outlets and equipment.
To conduct daily and monthly communication meetings to ensure an effective flow of information occurs within the department.
To regularly report to the Hotel Manager.
Ensures that team members behave as per the principle of our core values.
Ensures that hotel discipline standards are adhered to at all time by Food and Beverage Team members.
Ensures that the Food and Beverage Department is complying with the safety and security rules of the resort and the country. Ensures that all Food and Beverage team members are fully aware of fire safety procedures and evacuation routes.
Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.
Adhere to Occupational Safety and Health Act, local health and safety codes, and company safety and security policy
Promote energy efficiency and environment friendly actions
Participate in training as and when required by Management
Report on management regarding sales results and productivity

Experience

A minimum of 5 years’ experience in the hospitality industry on a similar position
A previous international exposure will be an advantage
Computer Literate
Experience in resolving customer issues/complaints as well as overall excellent customer service required
Solid time management, organization and prioritization skills
Proven ability to effectively build and foster a team environment.
Ability to make decisions in a fast-paced environment.
Ability to work with all personality types even in adverse situations.
Ability to prioritize, anticipates situations, and take quick action.
Ability to manage multiple projects and recommend/implement effective solutions.
Ability to work independently and proactively.

Qualifications