To support the General Manager in providing strategic and operational leadership across all Food & Beverage activities, driving revenue and profitability while ensuring exceptional guest experiences, operational excellence, and the highest standards of quality, safety, and service. The role is also responsible for developing a high-performing F&B team and fostering a culture of continuous improvement.

Strategic & Operational Leadership

•    Support the General Manager in driving the overall F&B strategy and operational objectives.

•    Oversee F&B operations, ensuring efficiency, consistency, and adherence to established standards.

•    Provide regular updates to the General Manager on operational performance, key issues, and improvement initiatives.

•    Ensure all F&B outlets operate effectively as independent profit centres.

•    Ensure outlets remain in excellent operating condition and deliver a consistently high level of service.

Financial & Commercial Management

•    Manage the annual F&B operating budget and ensure effective control of departmental expenses.

•    Monitor F&B KPIs, revenue, costs, and profitability, implementing corrective actions where required.

•    Optimise product costs and implement measures to minimise wastage and overproduction.

•    Drive revenue growth through commercial strategies, promotions, and special events in collaboration with the Executive Chef and F&B teams.

•    Identify opportunities to improve operational efficiency and overall F&B profitability.

People Leadership & Development

•    Lead, coach, and develop F&B managers and team members, fostering a high-performance culture.

•    Support recruitment, selection, promotion, performance management, and succession planning in collaboration with HR.

•    Ensure regular performance reviews, development plans, and training programmes are implemented.

•    Identify departmental trainers and ensure effective on-the-job training and continuous development.

•    Manage staffing requirements and rosters to ensure appropriate manpower levels.

•    Promote discipline, teamwork, employee engagement, and professional development.

Guest Experience & Service Excellence

•    Drive a guest-centric culture, ensuring guest and repeater preferences are understood and consistently exceeded.

•    Engage regularly with guests to obtain feedback and identify opportunities for improvement.

•    Monitor guest complaints and ensure timely resolution and appropriate follow-up.

•    Ensure all F&B team members project a warm, professional, and welcoming image.

Quality, Compliance & Sustainability

•    Ensure compliance with the Quality Management System and established F&B service standards.

•    Ensure strict adherence to Safety & Health regulations, policies, and procedures.

•    Ensure all standards are effectively communicated, trained, and consistently monitored.

•    Prepare and monitor the Kitchen Operations Plan in collaboration with the Executive Chef.

•    Maintain high standards of hygiene, cleanliness, housekeeping, and presentation across all F&B areas.

•    Drive the implementation of the resort’s Eco Standards and sustainability initiatives.

•  HSC or equivalent, complemented by relevant professional training and experience.

•  Minimum Bac+3 / Bachelor’s Degree in Hospitality Management, Food & Beverage Management, or a related field from a recognised institution.

•  10+ years of relevant experience in Food & Beverage operations, preferably in a senior management role within a luxury hotel or resort.

•  Strong computer literacy, including hotel management systems such as Opera, Micros, and WinHMS; fluency in English and French, both written and spoken, with a third language being an advantage.