FOOD & BEVERAGE MANAGER

Main purpose:

The F&B Manager is responsible for the overall F&B division, which includes Restaurants, Bars, In Room Dining and Banqueting. They need to maintain and consolidate the well-known exceptional service of the F&B Division for our Guests in compliance with Rocco Forte quality standards and procedures.  

Reports to: Resort Manager

Main duties & responsibilities:

• Effectively oversees and coordinates the simultaneous operation of up to 10 distinct F&B outlets (Restaurants, Bars, In Room Dining and Banqueting), ensuring consistent excellence, efficiency and seamless service delivery across all venues.

• Manages of the entire F&B Division, according the to the Company policies, standard and procedures, maintaining its high reputation;
• Leads by example with a “hands-on” approach, inspiring and developing a highly motivated, pro-active and multicultural team with the highest ethical and professional standards.

• Develops an operating budget for each of the department's revenue outlets; he/she monitors and takes corrective action as necessary to help assuring that budgeted sales and cost goals are attained;
• Develops operating budgets and monthly forecasts for all revenue outlets; monitors and implements corrective actions to achieve sales targets and manage cost.
• Identifies investment opportunities for F&B equipment, facilities enhancement and renovation projects aligned with the Resort’s positioning.
• Ensures adherence to F&B cost control systems, purchasing policies and inventory management.
• Implements and monitors procedures for cash handling, guest checks, ticket controls, daily sales reporting and analysis.
• Engages with Guests and VIPs, ensuring a personalized service that exceeds expectations.
• Addresses guest feedback and ensures that service recovery is proactive, efficient and memorable.
• Oversees long-term staffing needs, manages recruitment, training and performance evaluation of F&B team members.
• Ensures effective induction, training and professional development activities in partnership with the HR team.
• Ensures that all applicable Rocco Forte Hotels policies and procedures are followed;
• Ensures that all the procedures regarding Health & Safety and HACCP are followed;
• Researches new products and evaluates their costs in cooperation with Purchasing Manager;
• Greets Guests and oversees actual service on a regular basis;
• Addresses complaints and strives for Guests’ satisfaction.
• Partners with Marketing to promote the Resort’s F&B experiences, including signature events, mixology concepts, wine programs and culinary journeys.
• Builds an employer brand that attracts and retains top talent in the international luxury hospitality market.

We offer:

• Temporary contract according to C.C.N.L. Settore Turismo.
• Learning & development activities and career opportunities.
• Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte".
• Staff celebrations.

Competencies required:

• Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service.
• Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved. Modifies behaviour to accommodate for certain individuals, situations and different tasks.
• Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel.
• Business awareness: Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success.
• Service excellence: Delivers service standards, which consistently exceed guest expectations.
• Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs.

Other requirements:

• Professional experience in the same role, preferably at international luxury resorts or five-star hotels, for at least four years.
• Advanced Italian and English;
• Deep knowledge of all aspects of F&B operations, including Fine Dining, Bar & Mixology, Banqueting, In Room Dining, Culinary and Stewarding.
• Strong expertise in cost control, budgeting and revenue management.
• Familiarity with Software systems such as Symphony, Future Log, Opera

Please apply forwarding your CV with full details and enclose the approval to process the personal data according to local privacy laws and standards (d.lgs. 196/03).