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 Forte 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