Food & Beverage Manager

What You'll Do Create an exciting, innovative, and memorable dining experience for all guests. Lead a well-rounded and knowledgeable front-of-house team. Proper guest service requires a staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest. Responsibilities Daily evaluation of restaurant service performance, coordination of timely food and bar production. Manage multiple venues, a team of over 50 associates Participates in evaluation of food and beverage products, employee performance, and development of products consistent with our market position. Responding guest comments in timely manner on social media and other channels Responsible for the overall guest satisfaction of the venue(s), championing IHG’s Guest Heartbeat/Medallia initiatives Develop a selection and pricing strategy of all menu items, food, liquors and wines and supervision of their procurement. Assist the Asst. DOFB/ DOFB in building financial objectives on an annual basis through the budget process. Assist in meeting the financial targets in the sales area by executing and improving the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds. Help meet the budget in all areas of cost control with a consistent focus on the cost of sales and payroll, key focus on hourly labor expense management Responsible for communicating with management, employee and accounting staff, identifying developed personnel and providing the necessary training as positions open. All personnel should receive regular, timely and honest evaluations of their performance through the quarterly performance reviews. Implement and conduct ongoing training programs for new and existing management and employee staff. Responsibility for the daily cleanliness of the restaurant both internally and externally by coordinating kitchen cleanliness and service area maintenance with the Asst.DOFB and Chef. Supervises all non-supervisory service employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems . Maintain restaurant POS system, updating items and prices frequently. What You Bring Positive attitude Minimum 3 years of F&B management experience in hospitality industry. (asst. F&B manager/F&B manager level) Minimum 5 years’ experience in 5* luxury hotels and resorts Forbes 5-star experience Multi venue management experience Inventory Management and Cost Control Proficiency Proficiency in Restaurant POS, reservations systems and Management software Caribbean experience is mandatory Excellent command of English, any other language is a plus Bachelor's degree in hospitality, Restaurant, or Culinary Management is preferred. Excellent interpersonal communication skills, problem-solving skills, and organizational ability. Passion for creating and personalizing guest experiences. Food Handler Certification (if applicable). Flexible schedule, able to work evenings, weekends, and holidays when needed. Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands. Salary range: $70,000.00 USD - $90,000.00 USD annually