Food & Beverage Manager

Venice

SCOPE

To contribute to and to support the vision of becoming the undisputed leader in the

hospitality industry, making our food & beverage offer a key differentiating factor for the brand. To drive the top line of the Food & Beverage Department while ensuring sustainable and profitable operations.

OVERALL OBJECTIVES

The job of Food & Beverage Manager is executed satisfactorily when:

? All rules & regulations are strictly established and adhered within the hotel including

hotel’s policy on fire and safety as well as hygiene regulations, including HACCP.

? The sales are driven to the department’s full potential and budgets are adhered to.

? All costs are in line with sales without compromising quality, i.e. minimum 85% LQA

score.

? The department is driven in an entrepreneurial manner, looking for opportunities to

generate more business at all times.

? Innovation and new ideas are fostered, implemented and shared with other hotels via

corporate office.

? Internal talents are grown to ensure a smooth transition in case of promotions and

transfers.

? At least one member of the team has a restaurateur background and experience outside of

the 5* hotel industry.

The Food & Beverage Manager is responsible of the following Talent Development tasks for

their department:

? Support and implement new Talent Development initiatives.

? Identify internal and external talents* that match brand''s DNA values.

? Support career development by training, cross exposure, task force assignments and

transfers.

? Grow talent in order to present candidates in quarterly Talent Transfer Calls.

? Take the time to meet all new food & beverage employees.

? Conduct yearly performance appraisals and TTTT’s minimum for middle management,

providing feedback on their job performance.

? Ensure that a success plan is in place to guarantee a seamless, efficient handover for all

management positions.

*A Hotel Talent is an employee who has the ability to do the current job in their hotel and can

be promoted to the next level. Mobility is what makes this person a Talent.

MAIN RESPONSIBILITIES

? Set an example by reporting to duty punctually wearing business attire according to the

hotels dress code & grooming standards, maintaining a high standard of

personal appearance and hygiene at all times.

? Provide professional and courteous service at all times and ensure that all employees

follow the example.

? Be knowledgeable of all services and products offered by the hotel.

? Have a thorough knowledge and understanding of all food and beverage products and

services.

? Prepare/consolidate the yearly budget for the department in cooperation with the Finance

Department.

? Prepare the monthly income statement for each outlet and the department as a whole,

hold the monthly performance meeting with the Outlet Management.

? Attend and actively contribute to all relevant staff meetings and hotel trainings.

? Conduct daily operations briefings with the Executive Chef.

? Conduct daily or weekly Food & Beverage meetings.

? Take the necessary disciplinary actions, when needed, in accordance with local

legislations.

? Ensure all departmental operations manuals are prepared and updated annually.

? Source the best available products, constantly aim to improve quality, communicate

about the products both internally and externally.

? Establish good partnerships with suppliers and involve them in activities that will

strengthen working relationships, e.g. invite them to the hotel.

? Monitor and constantly improve quality and guest satisfaction with the given tools

(Leading Quality Assurance, Customer Satisfaction Survey).

? Handle guest complaints in a prompt and courteous manner.

? Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting,

room service, bar).

? Prepare a yearly marketing plan for the department in cooperation with the Sales &

Marketing Department including a competitor analysis and a revision of global trends.

? Conduct the competitor analysis through on-site inspections to assess the local food &

beverage offering including both hotel outlets and stand-alone restaurants.

? Analyse the global trends by reviewing print and web based media and attend

local/regional trade shows and gastranomic events.

? Maintain an active relationship with the hotel’s PR Manager in regards to hotel’s Food &

Beverage outlets and events.

? Ensure that all Outlet Managers are fully aware of market needs and trends and that their

product and service meet the demands.

? Coordinate with the Chef to ensure that employees are educated and aware of seasonal

and new products on the market.

? Develop departmental trainers, assign training responsibilities and meet with the trainers

on a monthly basis.

? Ensure that each Outlet Manager plans and implements effective outlet specific training

programmes.

? Assume Executive duties as assigned by the General Manager in accordance with the

hotel’s duty manager roster.

? Respond to any changes within the Food & Beverage department as dictated by the hotel

management.

? Act as the main point of contact to the Corporate Food & Beverage Team.

? Implement corporate policies, procedures, guidelines, traditions and initiatives.

? Ensure that all outlet concepts are followed and that alterations or reviews of concepts are

brought to the attention of the Corporate Food & Beverage Team.

? Attend all corporate conference calls and the relevant regional and global Food &

Beverage events.

? Provide support for the Corporate Food & Beverage Team as requested in accordance with

the hotel-corporate agreement.

Additional responsibilities and tasks can be added at any time according to the needs of the

business and of the hotel. NATIONALITY: Eligible for a working permit in country of hire

EDUCATION: BA/BSc in Hospitality Management or related field or

MBA

EXPERIENCE: To fill the position, the following is required:

? Minimum three (3) years in F& management role,

preferably with a 5* hotel chain and ideally

experience in a successful stand alone food &

beverage operation.

LANGUAGE: Ability to work and communicate in a multinational environment:

? Local language – excellent oral and written skills.

? English – excellent oral and written skills.

? Additional language – beneficial.

COMPETENCIES:

? Ability to work independently, thrive under

pressure in challenging circumstances and come

up with proactive, rational solutions.

? Excellent written and verbal communication skills.

? Ability to establish and retain effective working

relationships with hotel staff and clients/vendors.

? Ability to identify and delegate tasks effectively.

? Excellent organisational and time management skills.

? Applies a professional, confidential and ethical

approach at all times.

? Works in a safe, prudent and organised manner.

TECHNICAL

COMPETENCIES: Computer literacy adapted to the field of Food & Beverage:

? Ability to operate computer and office equipment.

? Proficiency in Excel and Word.

INDIVIDUAL

CHARACTERISTICS: To fill this position the candidate must identify with the

Kempinski core values, in addition they should be

especially:

? Passionate for Food & Beverage

? People Oriented

? Passionate for European luxury

? Entrepreneurial

? Straightforward

? Business acumen

? Sense of responsibility

? Leader

? Team player

? Analytical thinker

? Flexible and reliable

? Tolerant and open minded

? Works well under pressure

OTHER SKILLS: Depending on region and property.

Role: Food & Beverage Manager

Job Type: Permanent , Full Time

Location: Venice,

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