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, German, 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 profitability;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.
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