JOB SUMMARY
Ensure the highest quality in food and beverages, maintaining impeccable service, and a welcoming atmosphere.
PREREQUISITES
Education:
Degree in Gastronomy or training in food service management (or related fields).
Languages:
English, French, Germany and Spanish - Advanced proficiency
Other Requirements:
· Greater experience in highly complex operations, luxury business, and leading large teams (over 300 employees);
· Office Microsoft Suite;
· Availability to Travel outside your home country. We have units in Brazil – Porto de Galinhas and in Portugal – Madeira Island.
MAIN RESPONSIBILITIES
· Manage 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 profitabilit;
· Oversee customer service, ensuring exceptional customer 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 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.