Food & Beverage Manager
About the job
SCOPE
To contribute to and to support the vision of becoming the undisputed leader in the
hospitality industry, making our food & beverage offer a key differentiating factor for the brand. To drive the top line of the Food & Beverage Department while ensuring sustainable and profitable operations.
OVERALL OBJECTIVES
The job of Food & Beverage Manager is executed satisfactorily when:
● All rules & regulations are strictly established and adhered within the hotel including
hotel’s policy on fire and safety as well as hygiene regulations, including HACCP.
● The sales are driven to the department’s full potential and budgets are adhered to.
● All costs are in line with sales without compromising quality, i.e. minimum 85% LQA
score.
● The department is driven in an entrepreneurial manner, looking for opportunities to
generate more business at all times.
● Innovation and new ideas are fostered, implemented and shared with other hotels via
corporate office.
● Internal talents are grown to ensure a smooth transition in case of promotions and
transfers.
● At least one member of the team has a restaurateur background and experience outside of
the 5* hotel industry.
The Food & Beverage Manager is responsible of the following Talent Development tasks for
their department:
● Support and implement new Talent Development initiatives.
● Identify internal and external talents* that match brand's DNA values.
● Support career development by training, cross exposure, task force assignments and
transfers.
● Grow talent in order to present candidates in quarterly Talent Transfer Calls.
● Take the time to meet all new food & beverage employees.
● Conduct yearly performance appraisals and TTTT’s minimum for middle management,
providing feedback on their job performance.
● Ensure that a success plan is in place to guarantee a seamless, efficient handover for all
management positions.
*A Hotel Talent is an employee who has the ability to do the current job in their hotel and can
be promoted to the next level. Mobility is what makes this person a Talent.
MAIN RESPONSIBILITIES
● Set an example by reporting to duty punctually wearing business attire according to the
hotels dress code & grooming standards, maintaining a high standard of
personal appearance and hygiene at all times.
● Provide professional and courteous service at all times and ensure that all employees
follow the example.
● Be knowledgeable of all services and products offered by the hotel.
● Have a thorough knowledge and understanding of all food and beverage products and
services.
● Prepare/consolidate the yearly budget for the department in cooperation with the Finance
Department.
● Prepare the monthly income statement for each outlet and the department as a whole,
hold the monthly performance meeting with the Outlet Management.
● Attend and actively contribute to all relevant staff meetings and hotel trainings.
● Conduct daily operations briefings with the Executive Chef.
● Conduct daily or weekly Food & Beverage meetings.
● Take the necessary disciplinary actions, when needed, in accordance with local
legislations.
● Ensure all departmental operations manuals are prepared and updated annually.
● Source the best available products, constantly aim to improve quality, communicate
about the products both internally and externally.
● Establish good partnerships with suppliers and involve them in activities that will
strengthen working relationships, e.g. invite them to the hotel.
● Monitor and constantly improve quality and guest satisfaction with the given tools
(Leading Quality Assurance, Customer Satisfaction Survey).
● Handle guest complaints in a prompt and courteous manner.
● Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting,
room service, bar).
● Prepare a yearly marketing plan for the department in cooperation with the Sales &
Marketing Department including a competitor analysis and a revision of global trends.
● Conduct the competitor analysis through on-site inspections to assess the local food &
beverage offering including both hotel outlets and stand-alone restaurants.
● Analyse the global trends by reviewing print and web based media and attend
local/regional trade shows and gastranomic events.
● Maintain an active relationship with the hotel’s PR Manager in regards to hotel’s Food &
Beverage outlets and events.
● Ensure that all Outlet Managers are fully aware of market needs and trends and that their
product and service meet the demands.
● Coordinate with the Chef to ensure that employees are educated and aware of seasonal
and new products on the market.
● Develop departmental trainers, assign training responsibilities and meet with the trainers
on a monthly basis.
● Ensure that each Outlet Manager plans and implements effective outlet specific training
programmes.
● Assume Executive duties as assigned by the General Manager in accordance with the
hotel’s duty manager roster.
● Respond to any changes within the Food & Beverage department as dictated by the hotel
management.
● Act as the main point of contact to the Corporate Food & Beverage Team.
● Implement corporate policies, procedures, guidelines, traditions and initiatives.
● Ensure that all outlet concepts are followed and that alterations or reviews of concepts are
brought to the attention of the Corporate Food & Beverage Team.
● Attend all corporate conference calls and the relevant regional and global Food &
Beverage events.
● Provide support for the Corporate Food & Beverage Team as requested in accordance with
the hotel-corporate agreement.
Additional responsibilities and tasks can be added at any time according to the needs of the
business and of the hotel.
To contribute to and to support the vision of becoming the undisputed leader in the
hospitality industry, making our food & beverage offer a key differentiating factor for the brand. To drive the top line of the Food & Beverage Department while ensuring sustainable and profitable operations.
OVERALL OBJECTIVES
The job of Food & Beverage Manager is executed satisfactorily when:
● All rules & regulations are strictly established and adhered within the hotel including
hotel’s policy on fire and safety as well as hygiene regulations, including HACCP.
● The sales are driven to the department’s full potential and budgets are adhered to.
● All costs are in line with sales without compromising quality, i.e. minimum 85% LQA
score.
● The department is driven in an entrepreneurial manner, looking for opportunities to
generate more business at all times.
● Innovation and new ideas are fostered, implemented and shared with other hotels via
corporate office.
● Internal talents are grown to ensure a smooth transition in case of promotions and
transfers.
● At least one member of the team has a restaurateur background and experience outside of
the 5* hotel industry.
The Food & Beverage Manager is responsible of the following Talent Development tasks for
their department:
● Support and implement new Talent Development initiatives.
● Identify internal and external talents* that match brand's DNA values.
● Support career development by training, cross exposure, task force assignments and
transfers.
● Grow talent in order to present candidates in quarterly Talent Transfer Calls.
● Take the time to meet all new food & beverage employees.
● Conduct yearly performance appraisals and TTTT’s minimum for middle management,
providing feedback on their job performance.
● Ensure that a success plan is in place to guarantee a seamless, efficient handover for all
management positions.
*A Hotel Talent is an employee who has the ability to do the current job in their hotel and can
be promoted to the next level. Mobility is what makes this person a Talent.
MAIN RESPONSIBILITIES
● Set an example by reporting to duty punctually wearing business attire according to the
hotels dress code & grooming standards, maintaining a high standard of
personal appearance and hygiene at all times.
● Provide professional and courteous service at all times and ensure that all employees
follow the example.
● Be knowledgeable of all services and products offered by the hotel.
● Have a thorough knowledge and understanding of all food and beverage products and
services.
● Prepare/consolidate the yearly budget for the department in cooperation with the Finance
Department.
● Prepare the monthly income statement for each outlet and the department as a whole,
hold the monthly performance meeting with the Outlet Management.
● Attend and actively contribute to all relevant staff meetings and hotel trainings.
● Conduct daily operations briefings with the Executive Chef.
● Conduct daily or weekly Food & Beverage meetings.
● Take the necessary disciplinary actions, when needed, in accordance with local
legislations.
● Ensure all departmental operations manuals are prepared and updated annually.
● Source the best available products, constantly aim to improve quality, communicate
about the products both internally and externally.
● Establish good partnerships with suppliers and involve them in activities that will
strengthen working relationships, e.g. invite them to the hotel.
● Monitor and constantly improve quality and guest satisfaction with the given tools
(Leading Quality Assurance, Customer Satisfaction Survey).
● Handle guest complaints in a prompt and courteous manner.
● Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting,
room service, bar).
● Prepare a yearly marketing plan for the department in cooperation with the Sales &
Marketing Department including a competitor analysis and a revision of global trends.
● Conduct the competitor analysis through on-site inspections to assess the local food &
beverage offering including both hotel outlets and stand-alone restaurants.
● Analyse the global trends by reviewing print and web based media and attend
local/regional trade shows and gastranomic events.
● Maintain an active relationship with the hotel’s PR Manager in regards to hotel’s Food &
Beverage outlets and events.
● Ensure that all Outlet Managers are fully aware of market needs and trends and that their
product and service meet the demands.
● Coordinate with the Chef to ensure that employees are educated and aware of seasonal
and new products on the market.
● Develop departmental trainers, assign training responsibilities and meet with the trainers
on a monthly basis.
● Ensure that each Outlet Manager plans and implements effective outlet specific training
programmes.
● Assume Executive duties as assigned by the General Manager in accordance with the
hotel’s duty manager roster.
● Respond to any changes within the Food & Beverage department as dictated by the hotel
management.
● Act as the main point of contact to the Corporate Food & Beverage Team.
● Implement corporate policies, procedures, guidelines, traditions and initiatives.
● Ensure that all outlet concepts are followed and that alterations or reviews of concepts are
brought to the attention of the Corporate Food & Beverage Team.
● Attend all corporate conference calls and the relevant regional and global Food &
Beverage events.
● Provide support for the Corporate Food & Beverage Team as requested in accordance with
the hotel-corporate agreement.
Additional responsibilities and tasks can be added at any time according to the needs of the
business and of the hotel.
- Department: F&B Management
About you
NATIONALITY: Eligible for a working permit in country of hire
EDUCATION: BA/BSc in Hospitality Management or related field or
MBA
EXPERIENCE: To fill the position, the following is required:
● Minimum three (3) years in F& management role,
preferably with a 5* hotel chain and ideally
experience in a successful stand alone food &
beverage operation.
LANGUAGE: Ability to work and communicate in a multinational environment:
● Local language – excellent oral and written skills.
● English – excellent oral and written skills.
● Additional language – beneficial.
COMPETENCIES:
● Ability to work independently, thrive under
pressure in challenging circumstances and come
up with proactive, rational solutions.
● Excellent written and verbal communication skills.
● Ability to establish and retain effective working
relationships with hotel staff and clients/vendors.
● Ability to identify and delegate tasks effectively.
● Excellent organisational and time management skills.
● Applies a professional, confidential and ethical
approach at all times.
● Works in a safe, prudent and organised manner.
TECHNICAL
COMPETENCIES: Computer literacy adapted to the field of Food & Beverage:
● Ability to operate computer and office equipment.
● Proficiency in Excel and Word.
INDIVIDUAL
CHARACTERISTICS: To fill this position the candidate must identify with the
Kempinski core values, in addition they should be
especially:
● Passionate for Food & Beverage
● People Oriented
● Passionate for European luxury
● Entrepreneurial
● Straightforward
● Business acumen
● Sense of responsibility
● Leader
● Team player
● Analytical thinker
● Flexible and reliable
● Tolerant and open minded
● Works well under pressure
OTHER SKILLS: Depending on region and property.
EDUCATION: BA/BSc in Hospitality Management or related field or
MBA
EXPERIENCE: To fill the position, the following is required:
● Minimum three (3) years in F& management role,
preferably with a 5* hotel chain and ideally
experience in a successful stand alone food &
beverage operation.
LANGUAGE: Ability to work and communicate in a multinational environment:
● Local language – excellent oral and written skills.
● English – excellent oral and written skills.
● Additional language – beneficial.
COMPETENCIES:
● Ability to work independently, thrive under
pressure in challenging circumstances and come
up with proactive, rational solutions.
● Excellent written and verbal communication skills.
● Ability to establish and retain effective working
relationships with hotel staff and clients/vendors.
● Ability to identify and delegate tasks effectively.
● Excellent organisational and time management skills.
● Applies a professional, confidential and ethical
approach at all times.
● Works in a safe, prudent and organised manner.
TECHNICAL
COMPETENCIES: Computer literacy adapted to the field of Food & Beverage:
● Ability to operate computer and office equipment.
● Proficiency in Excel and Word.
INDIVIDUAL
CHARACTERISTICS: To fill this position the candidate must identify with the
Kempinski core values, in addition they should be
especially:
● Passionate for Food & Beverage
● People Oriented
● Passionate for European luxury
● Entrepreneurial
● Straightforward
● Business acumen
● Sense of responsibility
● Leader
● Team player
● Analytical thinker
● Flexible and reliable
● Tolerant and open minded
● Works well under pressure
OTHER SKILLS: Depending on region and property.
- Languages required: Italian and English.
The company
hosco Talent Search is a division of Hospitality Connection (hosco).
hosco Talent Search provides hospitality employers with a distinctive and highly efficient placement service for young talents in the industry. With a team composed of recruitment experts, hosco assists companies in the recruitment efforts of both interns, graduates and alumni.
