Food & Beverage Manager - Grand Mercure Khao Lak Bangsak

About Grand Mercure Khao Lak Bangsak

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.

Key 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
• 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

Guest Relations & Satisfaction:

• Actively engage with guests, solicit feedback, and resolve any complaints or issues promptly and effectively
• Encourage and facilitate personalized service to create memorable dining experiences
• Stay updated on current F&B trends, competitor activities, and guest preferences to continually innovate

Sales & Marketing Support:

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

Administrative Duties:

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

Qualifications

• Bachelor's degree in Hospitality Management, Food & Beverage Management, or a related field
• 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
• Fluent in English (both written and spoken). Proficiency in Thai is a strong asset
• Strong proficiency in POS systems, inventory management software, Microsoft Office Suite (Word, Excel, PowerPoint)
• Proven track record in budgeting, forecasting, cost control, and revenue management
• Excellent leadership, communication, interpersonal, and motivational skills
• Passion for delivering exceptional guest service
• Strong analytical and problem-solving abilities
• Ability to work a flexible schedule, including evenings, weekends, and holidays, as business demands
• In-depth knowledge of food safety regulations (HACCP), beverage trends, and fine dining service standards
• Analytical, detail-oriented, excellent communication, organized, high integrity
• Adaptability and ability to effectively adjust to major changes in work tasks or the work environment
• Skilled at building a cohesive team