Food & Beverage Manager (F&B Manager)

Job SummaryEnsure the highest quality in food and beverages, maintaining impeccable service, and a welcoming atmosphere.PREREQUISITESEducation:Degree in Gastronomy or training in food service management (or related fields).Languages:English, French, German, and Spanish - Advanced proficiency.Other Requirements:Greater experience in highly complex operations, luxury business, and leading large teams (over 300 employees).Proficiency in Microsoft Office Suite.Availability to travel outside your home country. We have units in Brazil – Porto de Galinhas and in Portugal – Madeira Island.Main ResponsibilitiesManage a team of food and beverage professionals, including chefs, sommeliers, waiters, bartenders, kitchen staff, and support staff.Establish objectives, KPIs, schedules, policies, and procedures.Ensure that the quality of food and drinks meets 5-star standards by monitoring the preparation, presentation, and taste of dishes and drinks.Develop and regularly update menus, considering gastronomic trends, seasonality, and guest preferences.Coordinate special events, banquets, and themed dinners.Effectively manage food and beverage costs, including purchasing, inventory, waste control, and labor cost control, to ensure profitability.Oversee customer service, ensuring exceptional service and promptly responding to any guest concerns or complaints.Establish and maintain relationships with food and beverage suppliers, negotiating prices, delivery times, and product quality.Ensure all food and beverage operations comply with health, safety, and licensing regulations.Analyze sales and performance data to identify opportunities for improvement and develop strategies to increase revenue. Manage the department's budget.Stay up to date on food and beverage industry trends and implement them where appropriate.Maintain a safe and healthy working environment, observing all food safety and hygiene standards.Establish an open communication channel with guests, collecting feedback, and striving to constantly improve food and beverage services.Actively participate in Enotel training programs, applying all the knowledge acquired and ensuring full use of the SEG System (Enotel Management System).ESSENTIAL COMPETENCIES:Strategic leadership, systemic and strategic vision, focus on results, flexibility, conflict resolution, planning, and communication.
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