Food & Beverage Manager - Coccoloba

☞ Kimpton Hotels & Restaurants

Ver: 115

Día de actualización: 06-11-2025

Ubicación: Spa Liège

Categoría: Gerencia ejecutiva Producción / Operación

Industria: Hospitality

Posición: Mid-Senior level

Tipo de empleo: Full-time

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Contenido de trabajo

FOOD & BEVERAGE MANAGER

Summary

JOB DESCRIPTION

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 an employee staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest. You’ll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

Essential Duties And Responsibilities

  • Manage daily operations of F&B outlets, including scheduling, employee satisfaction and guest satisfaction.
  • Daily evaluation of restaurant service performance, coordination of timely food production.
  • Develop a selection and pricing strategy of all liquors and wines and supervision of their procurement.
  • Assist Assistant Director of F&B/ Director of F&B in building financial objectives on an annual basis through the budget process.
  • Assist in meeting the financial targets 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.
  • Responsible for communicating with management, employee and accounting staff, identifying developed personnel and providing necessary training as positions open.
  • All personnel should receive regular, timely and honest evaluations of their performance through the quarterly Check-In.
  • Implement and conduct ongoing training programs for new and existing employees.
  • Responsible for coordinating daily cleanliness and maintenance of the restaurants and kitchen.
  • 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.

Specific Experience We’re Seeking

  • 2 years of Manager/ Assistant Manager experience in upscale restaurant at luxury hotel/ resort or similar industry.
  • Strong understanding and ability to train the team on Forbes/ AAA luxury standards.
  • Strong understanding of restaurant financials, product mix and cost controls.
  • 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.

Qualification Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: 2 years of management experience in Hospitality or similar industry.

Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Physical Demands: While performing the duties of this job, the employee is constantly required to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with the hand or hands), finger (picking, pinching, fine manipulation), stand, walk, see, hear, speak, and use memory recall. The employee is occasionally required to climb stairs, collate/file, dial, and write. The employee is minimally required to climb ladders, use a keyboard, and sit. The employee is frequently required to lift and/or move 10-25lbs, occasionally lift and/or move up to 50lbs, and minimally lift and/or move 75-100lbs.

Mental Demands: While performing the duties of this job, the employee is constantly required to produce detailed work, verbally communicate, have customer contact, and handle multiple concurrent tasks and constant interruptions. The employee is frequently required to use math, measurement and reasoning skills, and use written communication. The employee is occasionally required to give presentations.

Work Environment: While performing the duties of this job, the employee may be continuously exposed to odors, fumes, and noise. The employee will continuously use the restaurant point of sale system, computer or computerized equipment, printer, and fax may be required depending on the position. The employee may be moderately exposed to heat, dampness, oil, grease, and vibrations/shaking. The employee may be occasionally exposed to dirt.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.
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Plazo: 21-12-2025

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