Food & Beverage Manager

at  The iNUA Collection

Radisson Blu Hotel & Spa Cork is on the lookout for a Food & Beverages Manager to join our team in Cork Little Island, this is a fantastic opportunity for a strong F&B Manager looking to get exposure to the operations side of the business too.
The ideal candidate has previous experience in a hotel within the food & beverage environment while managing a team and outlets. Despite the level of experience, we will provide candidates with full training.

SPECIFIC DEPARTMENTAL REQUIREMENTS

• To ensure all guests queries are handled promptly and efficiently.
• To ensure all reception/reservations staff are able to carry out their duties to the standards as laid down in the standard of performance manuals.
• To ensure all guest requests are met regarding room allocation i.e. VIP’s.
• To maximize in room revenue, occupancy percentage and rev par through efficient yield management.
• To be aware of relevant competitor information and market changes to initiate changes to our services / rates as appropriate.
• To ensure all staff are familiar with safe keeping, cash handling, credit policy of the hotel.
• To assist in the compilation and achievement of the rooms budget.
• To constantly liaise with the housekeeping department to ensure all guest requests are attended to.
• To ensure the Front Office department is fully aware of any hotel promotions, corporate promotions or special activities going on in the hotel/area.

• Develops a food and beverage operating strategy that is aligned with the hotel’s business strategy and leads its execution.
• Ensures that regular, ongoing communication is happening in all areas of food and beverage (e.g., pre-meal briefings, staff meetings).
• Continually communicates a clear and consistent message regarding departmental goals to produce desired results.
• Identifies key drivers of business success and keeps the team focused on the critical few to achieve results; ensures integration of departmental goals in SOP Manuals.
• Champions change, ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary.
• Researches and analyses new products and pricing and services of competition. Introduces ideas to leadership team to enable property to remain competitive.
• Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts; encourages calculated risk-taking to generate incremental revenue and deliver the highest quality service.
• Works with direct reports to develop promotions, food and wine pairings, menu items and presentations.
• Ensures food, beverage, china, glass and cutlery inventory levels are kept in accordance with requirements and budgets.
• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
• Ensures compliance to food handling and sanitation standards.
• Ensures compliance with all local and national regulations, South Western, EHO, HSA etc.
• Reviews staffing levels to ensure that guest service and operational needs are met.
• Communicates and executes departmental and hotel emergency procedures.