Food & Beverage Manager

Our Resort & SPA is the jewel of Cyprus Mountain Tourism. A unique resort located in Kalopanagiotis, 700 metres above sea level, in the western foothills of the Troodos Mountains and consists of 43 luxurious guestrooms and suites, 3 restaurants, breakfast rooms, 2 cafes, meeting rooms, a Spa, Conference Rooms, Library & Tasting centre. It operates throughout the year and offers employment to people who practice hospitality as a way of life.

Food & Beverage Manager

The Food & Beverage Manager is responsible for leading the food and beverage staff in all assigned areas and events at Casale Panayiotis, related venues and areas where food and beverage services may be requested.
Responsible for ensuring the highest level of service by overseeing all aspects and staff during operating hours, while working in a clean and safe environment, and meeting all financial goals.

Essential Duties & Responsibilities:

• Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all visitors and guests
• Manages F&B areas, rooms, lounges, Carts, bars to ensure proper floor and room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Confirms that all service staff are in proper uniform and adhere to the resort’s appearance standards
• Hires, manages and trains staff in all technical and non-technical aspects of their role including Resort standards of quality and service
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all
• Communicates with service and kitchen staff regarding reservations and/or special events
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
• Responsible for employee relation issues and reviews employee satisfaction and performance levels with Resort Manager
• Completes and administers employee performance appraisals
• Conducts monthly beverage inventories and quarterly china, glass and silverware inventories
• Opens and closes dining room(s), snack bar, and/or Resort on a regular basis. Responsible for ensuring Resort is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked
• Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervises any remaining staff in the Resort. Works with remaining staff to complete tasks in an effective and efficient manner.
• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labour costs following demand patterns and budget
• Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”
• Protects Resort, visitors and guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies
• Maintains visitor and guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from visitors/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
• Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
• Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested
• Communicates and teams well with other departments (i.e. Accounts, Front Office, Marketing, Kitchen, etc.) ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out. 

Additional Duties & Responsibilities:

• Primary duty is management and leadership, however will be required to fill in as a Server, Host, Wait Assistant, Bartender, etc. to relieve/back-up staff during peak periods or when short staffed
• Attends and participates in weekly Leadership meetings
• Implements and supports all Resort initiatives and programs and requested by management
• Teams with other Resort departments to ensure exemplary customer service and adherence to policies and procedures
• Maintains knowledge of other Resorts and industry trends

Minimum Education, Experience & Other Skills:

• Three-year degree or equivalent experience
• A minimum of 4 years of progressive responsibility in food and beverage industry
• A minimum of 2 years of personnel management, preferably in a Hotel/Hospitality/Service industry
• Experience in resolving customer issues/complaints as well as overall excellent customer service
• Proficient in computer software including Microsoft Word and Excel. Experience in the setup and use of Materials, Production, Consumption Control and/or Menu Engineering Systems will be considered an advantage
• Solid time management, organisation and prioritisation skills
• Proven ability to effectively build and foster a team environment
• Ability to make decisions in a fast-paced environment
• Ability to effectively communicate verbally and non-verbally with others
• Ability to work with all personality types even in adverse situations
• Ability to prioritise, anticipate situations, and take quick action
• Ability to manage multiple projects and recommend/implement effective solutions
• Demonstrated commitment to customer service
• Excellent problem solving/decision making skills
• Ability to work independently and proactively in a fast-paced environment

- Competitive wages

- Accomodation & meals included

- Excellent working environment