Food and Beverage Manager

Cardo Hotels – F&B Manager About Cardo Located within the heart of Europe and one of the Brussel's most vibrant areas, Cardo Brussels Hotelis the new and trendy landmark in the neighborhood and the most distinctive luxury lifestyle hotel inthe city, catering to both selective leisure guests and business travelers. The hotel will offercontemporary wellness and dining experiences, 532 stylish rooms & suites, as well as 1500m2 ofMICE facilities and amenities. Cardo is a brand built on a culture of emotional intelligence and sublime hospitality, designingexperiential places for individual wellbeing and corporate culture optimization. Our purpose is tomake city breaks and workcations less apologetic, more purposeful and tuned to the self. 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 ensuresimplementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customerneeds, ensures employee satisfaction, and focuses on growing revenues and maximizing thefinancial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet orexceed the needs and expectations of the brand’s target customer and property employees andprovides 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 demonstratingdesired service behaviours. 2. Review financial reports and statements to determine how Food and Beverage is performingagainst budget. 3. Make recommendations for CAPEX funding of food and beverage equipment and renovations inaccordance with brand business strategy. 4. Works with food and beverage team to determine areas of concern and develops strategies toimprove 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 orexceeded and opportunities are identified and addressed. 3. Ensure cash control and liquor control policies are in place in food & beverage areas andfollowed 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. Thisincludes creating promotional campaigns, collaborating with marketing teams, and leveraging digitalmarketing channels. 2. Experience in conducting market research to identify consumer trends, preferences, andcompetition, subsequently applying these insights to improve F&B offerings. 3. Experience in creating comprehensive training programs focused on enhancing the skills ofF&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, andrecognizing 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 byexample. 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 businessopportunities, 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. Ensures direct reports do the same for their team. 13. Develop a food and beverage operating strategy that is aligned with the brand’s business strategyand leads its execution. 14. Stay aware of market trends and introduce new food and beverage products to meet or exceedcustomer expectations, generate increased revenue and ensure a competitive position in the market. Ensuring Exceptional Customer Service 1. Provide services that are above and beyond for customer satisfaction and retention. 2. Improve service by communicating and assisting individuals to understand guest needs,providing guidance, feedback, and individual coaching when needed. 3. Review findings from comment cards and guest satisfaction results with F& B team and ensuresappropriate corrective action is taken. 4. Review comment cards, guest satisfaction results and other data to identify areas ofimprovement. 5. Empower employees to provide excellent guest service. 6. Estimate cost and benefit ratio, maintaining balance between profit and service satisfaction. 7. Share plans to take corrective action based on comment cards and guest satisfaction results withproperty leadership. Managing and Conducting Human Resource Activities 1. Provide guidance and direction to subordinates, including setting performance standards andmonitoring performance. 2. Coach and support food & beverage team to effectively manage wages, food & beverage costand controllable expenses (e.g., restaurant supplies, uniforms, etc.). 3. Hire food & beverage team members who demonstrate strong functional expertise, creativityand entrepreneurial leadership to meet the business needs of the operation. 4. Set goals and expectations for direct reports using the performance review process and holdsstaff accountable for successful performance. 5. Ensure that expectations and objectives are clearly communicated to subordinates;subordinates are also open to raise questions and/or concerns. 6. Bring issues to the attention of Human Resources as necessary. 7. Ensure employees are treated fairly and equitably. 8. Coache team by providing specific feedback to improve performance. Additional Responsibilities 1. Knowledge of local and international regulations governing food safety, hygiene standards,alcohol service, and health codes. Ensuring compliance with these regulations to maintain a safe andlegal F&B operation. 2. Experience in integrating technology solutions to improve customer experience and operationalefficiency. 3. Inform and/or update the executives, the peers, and the subordinates on relevant information ina timely manner. 4. Provide information to supervisors, co-workers, and subordinates by telephone, in written form,e-mail, or in person. 5. Analyze information and evaluate results to choose the best solution and solve problems. 6. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to bepurchased or requisitioned. 7. Order and purchase equipment and supplies. Qualifications, Skills & Experiences Great Organizational skills Customer service-oriented Excellent interpersonal skills. Creative thinking
· Problem solver
· Positive approach
· Fluent in both English and French.
· Strong understanding of food and beverage management, culinary, event management
· Internationally experienced
· Affinity with a more refined lifestyle Candidate profile Education and Experience Minimum 4 years’ experience in similar role in comparable property with sizeable rooms andmeeting spaces. Preferred: Has demonstrated the ability to always work on behalf of Guests. Has demonstrated the ability to work with other Team Members Successful track record of working in a collaborative/matrixed environment. Working Conditions
· Permanent contract (CDI) — full time
· Standard office hours, with occasional flexibility as required by business needs
· Full reimbursement of STIB/SNCB public transport pass
· Meal vouchers of €10/day worked, eco-vouchers
· Hospitalisation insurance
· Access to internal training and Marriott opportunities
• http://cardohotels.com/