The Royal Blue Resort & Spa Crete, is looking for a skilled
Food & Beverage (F&B) Manager that will be responsible for handling all departmental operations within the budget and play a key role in providing the best experience for hotel guests. His responsibilities include attracting, hiring and managing the department staff. At the same time, he is responsible for all warehouses and supplies, participates in inventories, monitors daily expenses and income and ensures that the procedures followed, comply with international food management standards and the policy set by the hotel for the provision of high quality services.
Responsibilities- Manages all functions of the F&B department and ensures that they are handled based on the budget that concerns food, beverages, payroll.
- Attracts, hires and evaluates department staff.
- Sets department goals, procedures and policies.
- Motivates staff in order to maximize revenue
- He is in charge of all the warehouses of the department and ensures the adequacy of supplies according to the needs of the department and the fullness of the hotel.
- Selects or participates in the selection of suppliers and monitors the routing of orders
- Participates in the inventory of supplies and is responsible for the results.
- Participates in menu creation, costing and pricing
- Ensures that all the conditions set by the standards for food management (HACCP) and general hygiene and safety regulations are met.
- Supervises the order and cleanliness throughout the department
- monitors maintenance issues of the department
- Collaborates with the Front Office department and is informed about the attendance of guests.
- Manages the requests of the guests, identifies their needs and ensures the maximum possible service
- Evaluates guest satisfaction rates and sets up continuous improvement procedures
- Suggests and organizes in collaboration with the Heads of F&B Departments, where necessary, forms of training for staff (eg. On the job training, etc.)
- Supervises the organizational structure of the departments by increasing or decreasing the staff depending on the occupancy and needs of the hotel.
- Collaborates with other supervisors and Animation in terms of properly informing guests about events.