**FOOD & BEVERAGE MANAGER** **Main purpose**:
The F&B; Manager is responsible for the overall F&B; division, which includes Restaurants, Bars, In Room Dining and Banqueting. They need to maintain and consolidate the well-known exceptional service of the F&B; Division for our Guests in compliance with Rocco Robusto quality standards and procedures. **Reports to**: Resort Manager **Main duties & responsibilities**: - Effectively oversees and coordinates the simultaneous operation of up to 10 distinct F&B; outlets (Restaurants, Bars, In Room Dining and Banqueting), ensuring consistent excellence, efficiency and seamless service delivery across all venues.
- Manages of the entire F&B; Division, according the to the Company policies, standard and procedures, maintaining its high reputation;
- Leads by example with a “hands-on” approach, inspiring and developing a highly motivated, pro-active and multicultural team with the highest ethical and professional standards.
- Develops an operating budget for each of the department's revenue outlets; he/she monitors and takes corrective action as necessary to help assuring that budgeted sales and cost goals are attained;
- Develops operating budgets and monthly forecasts for all revenue outlets; monitors and implements corrective actions to achieve sales targets and manage cost.
- Identifies investment opportunities for F&B; equipment, facilities enhancement and renovation projects aligned with the Resort’s positioning.
- Ensures adherence to F&B; cost control systems, purchasing policies and inventory management.
- Implements and monitors procedures for cash handling, guest checks, ticket controls, daily sales reporting and analysis.
- Engages with Guests and VIPs, ensuring a personalized service that exceeds expectations.
- Addresses guest feedback and ensures that service recovery is proactive, efficient and memorable.
- Oversees long-term staffing needs, manages recruitment, training and performance evaluation of F&B; team members.
- Ensures effective induction, training and professional development activities in partnership with the HR team.
- Ensures that all applicable Rocco Forte Hotels policies and procedures are followed;
- Ensures that all the procedures regarding Health & Safety and HACCP are followed;
- Researches new products and evaluates their costs in cooperation with Purchasing Manager;
- Greets Guests and oversees actual service on a regular basis;
- Addresses complaints and strives for Guests’ satisfaction.
- Partners with Marketing to promote the Resort’s F&B; experiences, including signature events, mixology concepts, wine programs and culinary journeys.
- Builds an employer brand that attracts and retains top talent in the international luxury hospitality market. **We offer**: - Temporary contract according to C.C.N.L. Settore Turismo.
- Learning & development activities and career opportunities.
- Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte".
- Staff celebrations. **Competencies required**: - ** Managing Team Performance**:Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service.
- **Personal Effectiveness**:Adapts interpersonal style and skills so that high quality results are achieved. Modifies behaviour to accommodate for certain individuals, situations and different tasks.
- **Personal and team development**:Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel.
- **Business awareness**:Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success.
- **Service excellence**:Delivers service standards, which consistently exceed guest expectations.
- **Technically skilled**:Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs. **Other requirements**: - Professional experience in the same role, preferably at international luxury resorts or five-star hotels, for at least four years.
- Advanced Italian and English;
- Deep knowledge of all aspects of F&B; operations, including Fine Dining, Bar & Mixology, Banqueting, In Room Dining, Culinary and Stewarding.
- Strong expertise in cost control, budgeting and revenue management.
- Familiarity with Software systems such as Symphony, Future Log, Opera