The F&B Manager is responsible for the operational implementation of the bar and restaurant services (including Gourmet/Beach Lounge service) within the frame of standards and hygiene & safety rules. Responsible for the quality of relationships between the team and clients and guarantee their training and skills development. Embodies Club Med Spirit in order to favor clients satisfaction and loyalty. Ensures personalization and surprises to create emotions for client. PRODUCT & SERVICES COMPLIANCE Coordinate F&B tasks for the perimeter in order to guarantee the compliance between client contract and service offered in resort; as well as the respect of standards for the departments. Define actions in case of non-compliance & have them validated by the manager. Control the quality and speed of service: bar, main restaurant, Gourmet/Beach Lounge, tea time, appetizer, any extra F&B service etc. Develop sense of detail in the departments of the perimeter in order to ensure a premium quality of service and a qualitative look & feel Optimize client path, make sure relationships are personalized and secure the management and follow up of claims Guarantee the optimum use of equipment. Guarantee the optimum use of linen: distribution, use and return. Ensure good communication between all F&B departments (regarding daily operations, expression of requirements, returns). Identify and justify of needs for equipment (PMH and upkeeps) Organize punctual controls, lead inventories (stocks, storage rooms) Personalize client service without additional cost nor standards modifications. Deliver an excellent quality of service and embody with the F&B team a friendly and upscale posture Make sure that unaccompanied minors do not consume alcohol ECONOMIC RESULTS Guarantee the good management of premises and equipment for the department Guarantee the operation of your service within a given framework (food cost, bar cost, performance, staff) Ensure the follow-up and analysis of the various existing reporting tools and related action plans to optimize incomes in compliance with norms and standards. Respect defined prices and reinforce products promotions to develop incomes for products outside the all inclusive offer Submit necessary investment and PMH requests for the following season Ensure the adequate integration between staff and needs for departments under his/her responsibility Ensure the proper management of current stocks, and inventories, proper maintenance and use of equipment. QUALITY, hygiene AND SAFETY Establish, apply and monitor the application of health and safety standards in the department. Alert the manager in case of difficulties and propose related corrective action plans Ensure the respect of applicable law (local regulations or any other) for the perimeter With the support of hygiene and safety referent, assess professional risks each season for the department and define an action plan to make sure of their control Ensure good waste management in the service (sorting, collection) Ensure good management of dangerous products in the service (storage, protection equipment) Limit electricity and water consumption TEAM MANAGEMENT Demonstrate leadership Adopt a coaching posture in your management Ensure the reception, implementation and integration of GO/GEs in your department Define personal objectives and support his/her team or its affiliates, and evaluate them Supervise and lead in a transversal logic Implement and comply with HR procedures and have them validated by your own manager Manage by proximity: show, train and enforce Be exemplary through his visibility among teams and customers Ensure a good social climate within departments under his/her responsibility (with a particular focus on the staff restaurant ) and organize meetings when needed to guarantee follow up and necessary corrections
Job Title
Food and Beverage Manager