Our client is seeking a detail-oriented, highly organised Food and Beverage Manager to lead the food and beverage operation at a well-established resort in a remote location. The successful candidate will thrive in a fast-paced, dynamic hospitality environment and take full ownership of the department, from the kitchen and restaurant to bars, in-chalet dining, conferencing, weddings and estate events.

Key Responsibilities: 

• Manage the overall running of the resort’s food and beverage operations, including the kitchen, restaurant, bars, in-chalet dining, conferencing, weddings and estate events.
• Achieve budgeted sales and profit targets while keeping food and beverage cost of sales in line with budget.
• Maximise revenue and patronage, including the conversion of in-house guests and estate owners.
• Implement and uphold company policies, procedures and service standards.
• Deliver exceptional service to guests, owners and timeshare tenants, handle complaints effectively and exceed guest expectations.
• Lead, select, train and performance-manage the F&B team, and manage rosters to ensure the right coverage in peak seasons and on weekends.
• Maintain strict control over cash, billing, stock, quality and record keeping, and report any revenue or stock irregularities to the General Manager.
• Ensure compliance with health, safety and liquor legislation, as well as internal and external audit requirements.
• Design and update menus, wine lists and promotions, and monitor and update selling prices.
• Plan creative resort events, functions and seasonal promotions.
• Review departmental performance against the objectives set by the General Manager.
• Stay current with industry trends and recommend improvements to the department.
• Build strong working relationships with marketing, suppliers and colleagues, especially the Head Chef.