Job Description

This position requires relocation to the Caribbean.

As the Food and Beverage Manager, you will be instrumental in creating an exciting and memorable dining experience for our guests. You will lead and develop a knowledgeable front-of-house team, ensuring that every member is adept in service etiquette and product knowledge. Your leadership will be essential in meeting and exceeding guest expectations through exceptional service.

Responsibilities

• Service Performance Evaluation: Daily assessment of restaurant service performance and coordination of timely food and bar production to ensure high standards are maintained.
• Team Management: Oversee multiple venues and manage a robust team of over 50 associates, fostering a culture of service excellence.
• Product Evaluation: Participate in the evaluation of food and beverage products, as well as employee performance, ensuring offerings align with our market positioning.
• Menu Strategy: Develop selection and pricing strategies for all menu items, including food, liquors, and wines, and supervise their procurement.
• Financial Planning: Assist the Assistant Director of Food and Beverage (Asst. DOFB) and Director of Food and Beverage (DOFB) in formulating annual financial objectives through the budgeting process.
• Sales Targets: Collaborate in achieving financial targets by executing and enhancing the annual marketing plan, capitalizing on new opportunities, maintaining high operational standards, and effectively utilizing marketing funds.
• Cost Control: Help manage budgetary goals across all areas, maintaining consistent focus on controlling costs of sales and payroll.
• Personnel Development: Communicate effectively with management, employees, and accounting staff, identifying development opportunities and providing necessary training as positions become available.
• Performance Evaluations: Ensure that all personnel receive regular, timely, and constructive evaluations of their performance through quarterly reviews.
• Training Programs: Implement ongoing training programs for both new hires and existing staff to ensure consistency in service delivery.
• Cleanliness Standards: Take responsibility for the daily cleanliness of the restaurant by coordinating kitchen cleanliness and service area maintenance with the Asst. DOFB and Chef.
• Supervisory Duties: Oversee all non-supervisory service employees, carrying out responsibilities according to organizational policies and applicable laws.
• Human Resource Management: Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching team members; addressing complaints; and resolving operational issues.
• POS System Management: Maintain restaurant POS system, ensuring frequent updates of items and pricing.

What You Bring

• Positive Attitude: A strong emphasis on delivering exceptional guest service.
• Experience: Minimum of 3 years in food and beverage management within the hospitality industry (Assistant F&B Manager or F&B Manager level) and a minimum of 5 years’ experience in 5-star hotels and resorts.
• Caribbean Experience: Previous experience in the Caribbean is highly desirable.
• Language Proficiency: Excellent command of English; knowledge of additional languages is a plus.
• Education: Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.
• Communication Skills: Superior interpersonal communication, problem-solving, and organizational abilities.
• Guest Experience Focus: A passion for crafting and personalizing memorable guest experiences.
• Certifications: Food Handler Certification (if applicable).
• Flexibility: Ability to work a flexible schedule, including evenings, weekends, and holidays.

Salary starts at $80,000 + bonus potential (if KPIs achieved) with relocation allowance and other benefits

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