Food & Beverage Manager at Accor

Seminyak, Bali, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

24 Dec, 25

Salary

0.0

Posted On

25 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operational Excellence, Financial Performance, Guest Experience, Team Leadership, Menu Planning, Event Management, Collaboration, Reporting, Culinary Trends, Cost Management, Service Standards, Training Programs, Supplier Management, Inventory Management, Budget Management, Communication

Industry

Hospitality

Description

Company Description Grand Seminyak Lifestyle Boutique Bali Resort is located in the heart of Bali's dynamic Seminyak, Grand Seminyak is your gateway to an extraordinary escape. Nestled in the desirable Seminyak area, the resort is just a 30-minute drive from Ngurah Rai International Airport. Tucked away amidst verdant tropical gardens with expansive views of the Indian Ocean, Grand Seminyak embodies the essence of the boutique resort experience. Unwind in artfully crafted suites, indulge in contemporary dining experiences, rejuvenate by the shoreline infinity pool, and bask on your private balcony, capturing the mesmerizing horizon. Dive deep into the vibrant tapestry of Bali. Engage with Seminyak’s eclectic boutique culture and pulsating nightlife, or journey inward to the island’s soulful core, dotted with quaint villages, cascading terraced rice fields, and a mosaic of art, dance, and age-old crafts. Find serenity along hidden coastal enclaves where the symphony of waves and nature’s allure promise a therapeutic retreat. Job Description Operational Excellence Oversee daily operations of all food and beverage outlets, ensuring smooth service and exceptional guest experiences. Develop and implement SOPs to maintain consistent quality and service standards. Monitor all F&B activities to ensure compliance with hygiene, safety, and sanitation regulations. Collaborate with culinary and service teams to create seamless workflows and optimize operational efficiency. Financial Performance and Cost Management Prepare and manage the annual F&B budget, including forecasting revenues, expenses, and profit margins. Monitor daily sales, labor costs, and inventory to maximize profitability without compromising quality. Negotiate and manage supplier contracts to ensure cost efficiency and quality control. Analyze financial reports and implement strategies to drive revenue growth and cost savings. Guest Experience & Service Quality Maintain a strong presence in restaurants, bars, and events to engage with guests and address feedback in real time. Develop and implement guest engagement strategies to drive satisfaction and loyalty. Ensure menus and beverage lists are innovative, balanced, and aligned with guest preferences and market trends. Team Leadership & Development Recruit, train, and mentor a high-performing F&B team, fostering a culture of accountability and excellence. Set clear performance objectives and provide regular feedback and coaching. Create training programs to enhance product knowledge, service skills, and leadership development. Ensure proper staffing levels for all outlets and events, aligning with business demands. Menu Planning & Innovation Collaborate with the Executive Chef and mixology team to design menus that balance creativity, profitability, and guest appeal. Regularly review and refresh offerings to stay competitive and cater to evolving trends. Implement beverage strategies, including wine and cocktail programs, to enhance guest experience and drive sales. Event & Banqueting Management Oversee planning and execution of all events, banquets, and special promotions. Coordinate closely with sales, marketing, and operational teams to ensure flawless delivery. Maintain strong relationships with corporate clients and event planners to secure repeat business. Collaboration & Reporting Work closely with other department heads to support overall hotel operations and guest satisfaction initiatives. Provide regular reports on sales performance, guest feedback, and operational updates to the General Manager. Participate in management meetings and contribute to strategic planning for the hotel’s growth. Qualifications Bachelor’s degree in Hospitality Management, Hotel/Restaurant Management, Business Administration, or related field. Diploma in hospitality or relevant vocational training can also be considered with strong experience. Minumum 3 years of progressive experience in Food & Beverage operations. Proven experience and track record in managing budgets, controlling costs, and achieving revenue targets. Up-to-date knowledge of culinary trends, beverage programs, and service standards. Proficiency in F&B systems (POS, inventory software, MS Office, etc.). English proficiency (additional languages are a plus). Professional certifications (HACCP, food safety, wine knowledge/sommelier courses) are an advantage. Strong leadership skills with the ability to motivate and develop a team. Open for Indonesian citizen only and preferably Bali domiciled. Additional Information Competencies Creative & strategic thinker with a strong eye for detail. Strong leadership and interpersonal skills, capable of inspiring a team. Ability to multitask and manage multiple projects in a fast-paced environment. Self-motivated and goal-oriented with a proactive approach.

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Responsibilities

Oversee daily operations of all food and beverage outlets, ensuring smooth service and exceptional guest experiences. Develop and implement SOPs to maintain consistent quality and service standards.