The Manager, Food and Beverage is responsible for implementing the overall strategy of the Food and Beverage department in Atlantis The Royal, managing the operation including but not limited to staffing, financial, marketing initiatives, product innovation, implementing new concepts and departmental KPI’s.  The primary goal is to maximize sales and revenue through customer satisfaction, employee engagement, innovation and ensuring the continuous development of the restaurant brands.

Key Duties and Responsibilities

• Oversee and manage the entire Food and Beverage operation in collaboration with the Director and Vice President, Food and Beverage
• Act as the Business Manager and a Marketing Specialist for the Food and Beverage Department, to ensure that all the outlets operate successfully, in accordance with the standard of the hotel and are individually profitable.
• Implement effective controls of food, beverage and labor costs among all departments.
• Maintain high standards of food & beverage quality, service & marketing to maximize profits through outstanding customer service.
• Regularly review and evaluate the degree of customer satisfaction of the Food & Beverage operations.
• Assist in the recruiting of high-quality colleagues and manage the development, motivation and retention of colleagues.
• Develop and implement promotions and strategies in the food and beverage department to assist hotel in achieving food and beverage revenue goals.
• Assist the Director and Vice President, Food and Beverage to develop and manage the F&B department budget, including both revenues and expenses.
• Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events.
• Maintain a positive cost management index for kitchen and restaurant operations.
• Responsible for handling guest complaints/comments and using them for making improvements.
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Maintain staffing levels (hiring employees and/or scheduling work hours) through effective planning, which will assure the efficient operation of the restaurant in accordance with company policy.
• Manage conflict and successfully resolve uncomfortable situations with guests, customers, peers, and direct reports.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Identify potential or existing operational problems and initiates, develops, and implements appropriate solutions and measure results.
• Work together with the Training Manager and Outlet Managers to develop and implement effective training programs.
• Provide the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective