Food & Beverage Manager - Melia Cala Galdana 5*

• Knowledge of Food Handling, hygiene, and food safety.
• Knowledge of economic management and analysis tools in the kitchen.
• Up to date with culinary trends and gastronomic innovation.
• Proficiency in Microsoft Office and tools related to the position.
• Knowledge of hotel operations across its different service types.
• Results-oriented and focused on the company's economic objectives
• Proactivity for excellence and high capacity for planning and organization.
• Leadership and strong communication skills, as well as previous experience in team management.
• Implementation of pilots, projects, and strategies established at the company level.
• Implementation of new gastronomic concepts.
• Minimum experience of 3 years in a similar position in 4 and 5 star hotels.

Job Mission: Ensures the profitability of the Food and Beverage Area in the hotel, through the planning and execution of product, service, and human team management strategies in the kitchen and food and beverage outlets.

• Implement the F&B strategy based on product standards, quality, and culinary direction.
• Provide feedback to the F&B Partner regarding needs / opportunities at the hotel.
• Identifies opportunities and proposes them to their F&B CO.
• Executes based on instructions from their F&B CO.
• Carry out local adaptation to the country.
• Executes based on the model established by Hotel Services.
• Following instructions from F&B Hotel Services, implement Brand Operating Manuals, F&B standards, based on Brand ideals, adapting them to the hotel as needed.
• Responsible for the operation of the hotel's bars and restaurants.
• Directly coordinate and supervise the execution of tasks for the implementation of the beverage offering and standard service defined by Hotel Services in their hotel.
• Completes the 3-year plan analysis template for their hotel and agrees on it with the F&B CO.
• Supervise daily management and liaise with F&B operators and external partners (e.g., Beso).
• Set prices according to margins established by hotel services.
• Responsible for the short- and medium-term profitability of F&B at the hotel. Monitors budget compliance. Proposes and implements action plans in case of deviations.
• Defines the F&B marketing and public relations strategy for the hotel, in line with the brand.
• Participate in the preparation of your department's budget according to the guidelines that have been established.
• Monitor the defined budget, ensure its compliance, and report any deviations that may occur within your department to the Business Partner. Participate in the definition of the necessary corrective measures to minimize negative impacts and monitor them together with the Business Partner.
• Participate in the preparation of projections by providing information about your department.
• Analyze the reasons for deviations, participate in the definition of corrective actions, and promote their implementation within your department.
• Periodically analyze the P&L of their department, review all income and expenses, seek to maximize results, and identify improvement opportunities with the support of the Business Partner.
• Knowledgeable about the financial results of their hotels, as well as the impact of their department on them. Communicate information in detail to their team.
• Ensure compliance with the economic objectives of their department and be knowledgeable about the economic objectives of their hotels, as well as their achievement. Communicate information clearly to their team.