Job Title: Food and Beverage Manager
Reports to: Operations Manager
Department: Food and Beverage
Direct Reports: Restaurant Manager. Executive Chef, Concessions Manager
Role Overview
The Head of Food and Beverage is responsible for the strategic leadership, operational excellence, and financial performance of all food and beverage outlets and services within the organization. This role ensures the highest standards of quality, service, food safety and profitability while maintaining a strong brand identity and guest satisfaction.
Key Responsibilities
Strategic Leadership
* Develop and implement a clear F&B strategy aligned with the company's overall vision and goals.
* Drive innovation in menus, concepts, and guest experiences to enhance competitiveness.
* Forecast trends and respond proactively to shifts in consumer preferences and market conditions.
Operational Management
* Oversee day-to-day operations of all restaurants, food outlets and concessions units
* Ensure consistent delivery of exceptional guest service across all venues.
* Establish and enforce operational standards, SOPs and compliance with, food safety, health and hygiene regulations.
* Monitor service delivery through guest feedback, audits, and mystery dining reports.
Financial Performance
* Develop and manage annual budgets, P&L statements, and financial forecasts.
* Optimize revenue generation and control costs across outlets to maximize profitability.
* Implement effective inventory management, waste reduction, and cost-control measures.
People Leadership
* Lead, mentor, and train a high-performing F&B team with a strong service culture.
* Foster a positive work environment focused on teamwork, training, and career growth.
* Oversee recruitment, onboarding, and performance evaluations for key F&B personnel.
Brand and Guest Experience
* Uphold and elevate brand standards in presentation, menu design, and service delivery.
* Ensure all outlets deliver a cohesive and distinctive brand experience.
* Collaborate with marketing to promote F&B concepts, special events, and seasonal offers.
Sustainability & Innovation
* Drive sustainability initiatives in sourcing, waste management, and energy use.
* Introduce innovative technologies and systems to enhance efficiency and guest engagement.
Key Performance Indicators (KPIs)
* Achievement of revenue and profitability targets
* Guest satisfaction and review scores (e.g., NPS, online ratings)
* Employee engagement and retention rates
* Cost control (food cost %, beverage cost %, labour cost %)
* Compliance with health and safety standards
Qualifications and Experience
* Bachelor's degree in Hospitality Management, Business Administration, or related field (Master's preferred).
* Minimum 8–10 years of progressive F&B management experience, with at least 3 years in a senior leadership role.
* Proven track record in managing multi-outlet operations in luxury hospitality or high-volume venues.
* Strong financial acumen and experience managing complex budgets.
* Deep understanding of food and beverage trends, guest experience, and brand management.
Skills and Attributes
* Strategic thinker with excellent business and commercial insight.
* Strong leadership, interpersonal, and communication skills.
* Creativity and passion for food, beverage, and hospitality excellence.
* Data-driven decision-making and problem-solving ability.
* High level of integrity, professionalism, and adaptability.
Job Type: Full-time
Pay: From €12,345.00 per year
Benefits:
* Bike to work scheme
* Company pension
* Employee assistance program
* Employee discount
* On-site parking
* Private medical insurance
Work Location: In person