Food & Beverage Manager

For 2025 season – from end March to end October we are looking for talented people to join our Team.

Visit our site and we will be pleased to receive your candidature!
https://www.kempinski.com/en/san-clemente-palace-kempinski

NATIONALITY:

Eligible for a working permit in country of hire

EDUCATION:

BA/BSc in Hospitality Management or related field or MBA

EXPERIENCE:

Minimum three (3) years in F&B management role, preferably with a 5* hotel chain and ideally experience in a successful stand alone food & beverage operation.

LANGUAGE:

Ability to work and communicate in a multinational environment:

1. Local language – excellent oral and written skills.
2. English – excellent oral and written skills.
3. Additional language – beneficial.

COMPETENCIES:

1. Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
2. Excellent written and verbal communication skills.
3. Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
4. Ability to identify and delegate tasks effectively.
5. Excellent organisational and time management skills.
6. Applies a professional, confidential and ethical approach at all times.
7. Works in a safe, prudent and organised manner.

TECHNICAL COMPETENCIES:

Computer literacy adapted to the field of Food & Beverage:

1. Ability to operate computer and office equipment.
2. Proficiency in Excel and Word.

INDIVIDUAL CHARACTERISTICS:

To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:

1. Passionate for Food & Beverage
2. People Oriented
3. Passionate for European luxury
4. Entrepreneurial
5. Straightforward
6. Business acumen
7. Sense of responsibility
8. Leader
9. Team player
10. Analytical thinker
11. Flexible and reliable
12. Tolerant and open minded
13. Works well under pressure

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 Kempinski Hotel while ensuring sustainable and profitable operations.

OVERALL OBJECTIVES:

The job of Food & Beverage Manager is executed satisfactorily when:

1. 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.
2. The sales are driven to the department’s full potential and budgets are adhered to.
3. All costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.
4. The department is driven in an entrepreneurial manner, looking for opportunities to generate more business at all times.
5. Innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
6. Internal talents are grown to ensure a smooth transition in case of promotions and transfers.
7. At least one member of the team has a restaurateur background and experience outside of the 5* hotel industry.
8. At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of daily activities.

MAIN RESPONSIBILITIES:

1. 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.
2. Provide a professional and courteous service at all times and ensure that all employees follow the example.
3. Be knowledgeable of all services and products offered by the hotel.
4. Have a thorough knowledge and understanding of all food and beverage products and services.
5. Prepare/consolidate the yearly budget for the department in cooperation with the Finance Department.
6. Prepare the monthly income statement for each outlet and the department as a whole, hold the monthly performance meeting with the Outlet Management.
7. Attend and actively contribute to all relevant staff meetings and hotel trainings.
8. Conduct daily operations briefings with the Executive Chef.
9. Conduct daily or weekly Food & Beverage meetings.
10. Take the necessary disciplinary actions, when needed, in accordance with local legislations.
11. Ensure all departmental operations manuals are prepared and updated annually.
12. Source the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
13. Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.
14. Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
15. Handle guest complaints in a prompt and courteous manner.
16. Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).
17. Prepare a yearly marketing plan for the department in cooperation with the Sales & Marketing Department including a competitor analysis and a revision of global trends.
18. Conduct the competitor analysis through on-site inspections to assess the local food & beverage offering including both hotel outlets and stand-alone restaurants.
19. Analyse the global trends by reviewing print and web based media and attend local/regional trade shows and gastronomic events.
20. Maintain an active relationship with the hotel’s PR Manager in regards to hotel’s Food & Beverage outlets and events.
21. Ensure that all Outlet Managers are fully aware of market needs and trends and that their product and service meet the demands.
22. Coordinate with the Chef to ensure that employees are educated and aware of seasonal and new products on the market.
23. Develop departmental trainers, assign training responsibilities and meet with the trainers on a monthly basis.
24. Ensure that each Outlet Manager plans and implements effective outlet specific training programmes.
25. Assume Executive duties as assigned by the General Manager in accordance with the hotel’s duty manager roster.
26. Respond to any changes within the Food & Beverage department as dictated by the hotel management.
27. Act as the main point of contact to the Corporate Food & Beverage Team.
28. Implement corporate policies, procedures, guidelines, traditions and initiatives.
29. 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.