Food & Beverage Manager

Venezia, VENETO, Italy

San Clemente Palace Kempinski Venice is a five-star luxury urban resort located on a private island, just ten minutes from Piazza San Marco via complimentary boat. With the San Clemente Church, top-notch event spaces, award-winning dining, spa, pool, sports facilities and a Kid’s Club, unforgettable experiences await our Guests in the number #1 Hotel in Venice and #20 in the world as awarded this year.

True to the values of the San Clemente Palace family, in which our company is rooted, we are committed each day to protecting the planet, the territory and first and foremost people, with concrete gestures, even small ones, to be put into practice daily. Join our Team in 2024!

For the upcoming season 2024 | Mid March 2024 to Mid November 2024 | we are looking for:

JOB TITLE: Food & Beverage Manager

DEPARTMENT: Food & Beverage

REPORTS TO: Director Food & Beverage / General Manager

NATIONALITY: Eligible for a working permit Italy

EDUCATION: BA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.

EXPERIENCE: Minimum 5 years in an F&B service role; awards/ certificates/ trainings related to bar operations are preferred, Micros PMS knowledge

LANGUAGE: Ability to work and communicate in a multinational environment: Italian – excellent oral and written skills. English – excellent oral and written skills. Additional language – beneficial

SCOPE

To contribute to and to support Kempinski’s vision of becoming the undisputed leader in the hospitality industry, making our food & beverage offer a key differentiating factor for the Kempinski brand. To drive the top line of the Food & Beverage Department in San Clemente Palace Kempinski Venice 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.

At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of daily activities.

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 Kempinski’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 succesion 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 Kempinski Talent.

MAIN RESPONSIBILITIES

-Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

-Provide a 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 fot 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.

-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.

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