F&b Manager

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Trefwoord

titel
omschrijving
profiel cultuur
salaris
korte omschrijving
referentienummer
Departement
- General management
Operationeel/F&B management
Finance
Reservations & Revenue
Front Office
Sales & Marketing
Keuken
Zaal
Human Resources
Administratie
Housekeeping
Onderhoud & Technische Dienst
Overige
Provincie
- Antwerpen
Oost-Vlaanderen
West-Vlaanderen
Limburg
Vlaams-Brabant
Brussel
Waals-Brabant
Luik
Namen
Luxemburg
Henegouwen
Regionaal
Buitenland
F&B Manager
Bedrijf

Located within the heart of Europe and one of the Brussel's most vibrant areas, Cardo Brussels Hotel is the new and trendy landmark in the neighborhood and the most distinctive luxury lifestyle hotel in the city, catering to both selective leisure guests and business travelers. The hotel will offer contemporary wellness and dining experiences, 532 stylish rooms & suites, as well as 1500m2 of MICE facilities and amenities.

Cardo is a brand built on a culture of emotional intelligence and sublime hospitality, designing experiential places for individual wellbeing and corporate culture optimization. Our purpose is to make city breaks and workcations less apologetic, more purposeful and tuned to the self.

Overall Job Purpose

About The Job
Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering.

Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives.

The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.

Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

**Principal Accountabilities**:
Developing and Maintaining Food and Beverage/Culinary Goals

1. Set expectations and hold food and beverage leadership team accountable for demonstrating desired service behaviours.
2. Review financial reports and statements to determine how Food and Beverage is performing against budget.
3. Make recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
4. Works with food and beverage team to determine areas of concern and develops strategies to improve the department’s financial performance.
5. Establish challenging, realistic, and obtainable goals to guide operation and performance.
6. Strive to improve service performance.

Developing and Maintaining Budgets

**1. Develop and manage Food and Beverage budget to**:

- Maximize employee productivity and efficiency through flexible scheduling and multitasking,
- Meet the financial goals as well as the expectations of guests.
- Proactively manage costs and oversee inventory management.

2. Monitor the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
3. Ensure cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
4. Focus on maintaining profit margins without compromising guest or employee satisfaction.

Leading Food and Beverage/Culinary Team

1. Proficiency in developing and executing marketing strategies to promote F&B services. This includes creating promotional campaigns, collaborating with marketing teams, and leveraging digital marketing channels.
3. Experience in creating comprehensive training programs focused on enhancing the skills of F&B staff, including customer service training, menu knowledge, and upholding service standards.
4. A track record of fostering a culture of continuous learning, encouraging staff development, and recognizing exceptional performance within the team.
5. Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
6. Encourage and build mutual trust, respect, and cooperation among team members.
7. Achieve and exceed goals including performance goals, budget goals, team goals, etc.
8. Serve as a role model to demonstrate appropriate behaviors.
9. Develop means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
10. Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation, and driving necessary change.
11. Ensure that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
12. Establish and maintain open, collaborative relationships with direct reports and entire food & beverage team