F&B Manager

at  iNUA Collection Careers

Join our prestigious iNUA Collection, a leading chain of hotels renowned for delivering exceptional guest experiences. With a commitment to excellence and innovation, we are dedicated to providing unparalleled hospitality across all our properties.
Position Overview: We are looking for a dynamic and experienced Food & Beverage Manager to oversee the culinary operations at our Radisson Blu Hotel & Spa Cork. The ideal candidate will be passionate about delivering exceptional dining experiences, possess strong leadership skills, and demonstrate a proven track record in F&B management within the hospitality industry.

QUALIFICATIONS:

• Bachelor’s degree in Hospitality Management, or related field preferred.
• Minimum of 4 years of progressive experience in Food & Beverage management roles within the hospitality industry, with at least 2 years in a supervisory or managerial capacity.
• Proven track record of successfully managing F&B operations, driving revenue growth, and achieving financial targets.
• Strong leadership, communication, and interpersonal skills, with the ability to inspire and motivate a diverse team.
• Excellent organisational skills, attention to detail, and a passion for delivering exceptional guest experiences.
• Sound knowledge of food and beverage trends, industry best practices, and regulatory requirements.
• Proficiency in Microsoft Office Suite and F&B management software.
• Flexibility to work evenings, weekends, and holidays as required.

• Manage and oversee all aspects of the Food & Beverage department, including restaurants, bars, banquets, and room service, ensuring seamless operations and exceptional guest satisfaction.
• Develop and implement strategic plans to drive revenue growth, increase profitability, and enhance the overall dining experience.
• Lead, motivate, and mentor a team of F&B professionals, fostering a culture of excellence, teamwork, and continuous improvement.
• Establish and maintain high standards of service, food quality, cleanliness, and hygiene, in accordance with company policies and industry regulations.
• Collaborate with the Executive Chef and culinary team to create innovative menus, seasonal offerings, and unique dining concepts that exceed guest expectations.
• Monitor and control inventory levels, food costs, and expenses, while maximising revenue opportunities and minimising wastage.