Food & Beverage Manager - Grand Mercure Khao Lak Bangsak

Company Description

Grand Mercure Khao Lak Bangsak provides a haven of elegance and comfort. Discover welcoming hospitality as you take advantage of all this Thai-style contemporary beachfront hotel has going for it. From the secluded bays across Andaman sea views or down; right close access within minutes by boat ride away! Delight in our personalized service and knowledgeable staff as we ensure your stay at Grand Mercure Khao Lak Bangsak.

Indulge in luxury in one of the 195 stylish modern rooms or suites. Gaze out at the Khao Lak resort from your room's private balcony or wander through the gardens to our facilities. Feel the tranquillity from the uniquely-designed canal meandering through Grand Mercure Khao Lak Bangsak, a nod to Thailand's riverside villages.

Responsibilities

Operational Leadership & Management:

• Oversee daily operations: Ensure smooth and efficient operation of all F&B outlets, including kitchen, service, and bar areas.
• Quality Control: Maintain the highest standards of food quality, presentation, and hygiene in accordance with HACCP and Accor's brand standards.
• Service Excellence: Develop and implement service standards to consistently exceed guest expectations, fostering a culture of personalized and attentive service.
• Menu Development: Collaborate with the Executive Chef to develop innovative, appealing, and profitable menus, considering local tastes, seasonal ingredients, and guest demographics.
• Inventory & Stock Control: Manage inventory levels, conduct regular stock takes, minimize waste, and ensure efficient ordering and storage of F&B supplies.
• Equipment Maintenance: Ensure all F&B equipment is well-maintained, functional, and meets safety standards.
• Compliance: Ensure strict adherence to all local health, safety, and licensing regulations, as well as company policies and procedures.

Financial Management & Revenue Generation:

• Budgeting & Forecasting: Develop and manage annual F&B budgets, forecasts, and capital expenditure plans.
• Cost Control: Monitor and control F&B costs, including food, beverage, and labor, to maximize profitability without compromising quality.
• Revenue Optimization: Implement strategies to drive revenue, such as promotions, special events, upselling techniques, and optimizing pricing.
• Reporting: Analyze financial performance, identify trends, and prepare regular reports for the General Manager, highlighting successes and areas for improvement.
• Vendor Management: Negotiate with suppliers to secure favorable terms and ensure quality and timely delivery of goods.

Team Leadership & Development:

• Recruitment & Training: Recruit, onboard, train, and develop a high-performing F&B team, including outlet managers, supervisors, and front-line staff.
• Performance Management: Conduct regular performance reviews, provide constructive feedback, and identify training needs to foster professional growth.
• Motivation & Engagement: Create a positive and motivating work environment that encourages teamwork, innovation, and employee engagement.
• Scheduling: Develop efficient staff schedules to ensure adequate coverage while managing labor costs.
• Discipline: Address performance issues and disciplinary matters fairly and consistently, in line with company policies.

Guest Relations & Satisfaction:

• Guest Interaction: Actively engage with guests, solicit feedback, and resolve any complaints or issues promptly and effectively to ensure guest satisfaction.
• Personalized Service: Encourage and facilitate personalized service to create memorable dining experiences.
• Market Trends: Stay updated on current F&B trends, competitor activities, and guest preferences to continually innovate and enhance the guest experience.

Sales & Marketing Support:

• Promotional Activities: Collaborate with the Sales & Marketing team to develop and execute F&B promotional campaigns, special events, and packages.
• Banqueting & Catering: Work closely with the Events team to plan, execute, and deliver successful banquets, conferences, and special events.

Administrative Duties:

• Record Keeping: Maintain accurate records of inventory, sales, staff attendance, and other operational data.
• Meetings: Attend regular management meetings and represent the F&B department effectively.
• Reporting: Prepare and submit various operational and financial reports as required.

Qualifications

• Education: Bachelor's degree in Hospitality Management, Food & Beverage Management, or a related field.
• Experience: Minimum of 5-7 years of progressive experience in Food & Beverage management, with at least 2-3 years in a similar leadership role within a 4-5 star hotel or resort environment. Experience with international hotel brands (Accor preferred) is a significant advantage.
• Language: Fluent in English (both written and spoken). Proficiency in Thai is a strong asset.
• Technical Skills: Strong proficiency in POS systems, inventory management software, Microsoft Office Suite (Word, Excel, PowerPoint).
• Financial Acumen: Proven track record in budgeting, forecasting, cost control, and revenue management.
• Leadership Skills: Excellent leadership, communication, interpersonal, and motivational skills.
• Customer Service: Passion for delivering exceptional guest service.
• Problem-Solving: Strong analytical and problem-solving abilities.
• Flexibility: Ability to work a flexible schedule, including evenings, weekends, and holidays, as business demands.
• Knowledge: In-depth knowledge of food safety regulations (HACCP), beverage trends, and fine dining service standards.