Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.


Hospitality is a work of heart, Join us and become a Heartist®.
Job Description
• Direct the functioning of entire operation of the F&B outlets concerning employees, guest’s issues, brand standard audits, facilities, sales and costs, to ensure maximum departmental profit is achieved.
• Controls and analyses, on an on-going basis, in order to optimize the following:

• Quality levels of product and service
• Guest satisfaction (RPS)
• Operating costs
• Sanitation and cleanliness (HACCP/ FSMS)

• Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times
• Ensure all food served are being closely monitor and governed by food safety measures and meet with the highest food hygiene standards
• Planning and directing the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation
• Describing, assigning and delegating responsibility and authority for the operation of the various food and beverage sub-departments (i.e., room service, restaurants, banquet, catering, kitchen, stewards, etc.)
• Developing, implementing and monitoring schedules for the operation of all restaurants and bars to achieve a profitable result.
• Implementing effective control of food, beverage, and labor costs among all sub-departments
• Assisting in establishing and achieving profit objectives and the desired standards of quality food, service, cleanliness, merchandising and promotion
• Reviewing and evaluating the degree of customer acceptance of the individual restaurants and banquet service and catering; recommending new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
• Maintaining effective communication, giving direction, training & development of staff, support, timely feedback and recognition of performance
• Developing and maintaining positive relationships with employees (EES), guests, local community members, and vendor.
• Manages and coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
• Establish a yearly restaurant promotion plan with the Marketing Manager, General Manager & Executive Chef.
• Cascade down the quarterly restaurant food & beverage promotion plan to entire team.

• Market needs
• Competition & Market trends
• Availability of Food and Beverage products

• Coordinates with the Cost Controller to determine the minimum and maximum Food and Beverage par stocks.
• To conduct weekly operation meetings relating to, but not limited to, the following:
• Overall financial results and profitability
• Projected business for restaurant & bar
• Operations results and problems
• Changes in procedures (P&P/ SOP)
• New management policies
• Quality improvement
• Sales improvement
• Productivity improvement
• Attends all other meetings as required by the administrative calendar.
• Implements a daily, weekly and monthly checklist for the entire restaurants and ensures proper follow-up to attain maximum quality and efficiency.


Qualifications
• Minimum of 8 years food and beverage management experience, preferably in the luxury setting, lifestyle resort.
• Extensive experience in restaurant bar, banquet, catering, in room dining, and kitchen management required
• Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control
• Creative, inventive, social media fan and outgoing personality.
• A strong understanding of operational controls, budgeting, event sales, and advertising marketing
• Ability to train and develop team members