F&B&C Manager (Cluster Holetes Resort)

Job Description

To direct, plan and supervise all food, beverage and culinary operations of a cluster of resort hotels, ensuring high standards of gastronomic quality, profitability, food safety and guest satisfaction, in line with the corporate policies of the chain.

Main responsibilities

• Design and implement the F&B and Culinary strategy for the hotels in the cluster.
• Supervise restaurants, bars, room service, banquets, events and central kitchens.
• Ensure quality and creativity in menus, gastronomic proposals and culinary experiences.
• Supervise executive chefs and kitchen teams at each property.
• Guarantee compliance with hygiene, food safety and regulatory standards.
• Control budgets, costs, purchases, inventory and profitability of all F&B and Culinary operations.
• Develop training programs and development for kitchen teams, promoting innovation and culinary excellence.
• Promote collaborations with chefs, suppliers and strategic gastronomic allies.
• Analyze guest satisfaction indicators and financial performance of F&B and Culinary.
• Report results and action plans to the General Management and corporate.