F&B Manager
Sofitel Roma (riapre il 4 Marzo 2019 rinnovato)
ROMA, LAZIO, Italy
3 gg fa

Job Level

Job Fixed-term contract : No Status Full Time Anticipated Start Date 07-01-2019

Contact

Giuntoli Edoardo 003906478021

Skills

Level of Education Vocational education Areas of study Food and beverage Professional experiences 6 to 10 years Languages essential English Optional languages French

Essential and optional requirements

Il / la candidato / a ideale, a cui si richiedono forti doti di leadership, capacità di coinvolgere e trascinare i colleghi, si occuperà prevalentemente di :

1. Collaborare con la direzione per la definizione degli obiettivi e delle strategie.

2. Redigere, in collaborazione con lo Chef de Cuisine, i menù del ristorante e dei banchetti.

3. Organizzare il reparto, lo stoccaggio delle merci e sovrintendere ai piani di sanificazione dei locali.

4. Verificare il grado di soddisfazione della clientela e approntare eventuali correttivi per migliorare l’efficienza del servizio.

5. Selezionare e controllare i fornitori.

Le sue principali mansioni riguardano quindi :

  • Gestione dell’equipe
  • Raggiungimento obiettivi finanziari
  • definizione budget e reporting mensili
  • controllo qualità dei prodotti
  • controllo dell’igiene di locali, attrezzature da cucina, impianti destinati alla preparazione, conservazione e consumo di cibi e bevande
  • Le conoscenze richieste sono di tipo tecnico e organizzativo, essendo una professione con livelli di responsabilità elevati.

    Costituiscono requisito essenziale un’ottima conoscenza del mercato romano e la conoscenza della lingua inglese.

    Key tasks

    purpose : The F & B director is responsible for developing and implementing a strategy to fulfill

    the objective of increased sales and is also responsible for the overall operation of Food &

    Beverage and its team.

    Position Overview : The F&B Director is responsible for giving direction to the entire food &

    beverage operational departments, which include Banquets, Restaurant, Room service, Lounge,

    Bakery, and the Kitchen. The F&B Director is responsible for continually focusing on achieving

    hotel profitability through revenue generation and effective cost controls.

    They must achieve guest satisfaction targets and team member satisfaction goals. In addition,

    they are responsible for developing and training F&B operational managers and supervisors,

    analyzing current trends and making recommendations accordingly. The F&B Director contributes

    to the overall business planning and development of the hotel.

    Key Responsibilities :

    Oversees the operational activities of the Restaurant, Bar, Room Service, Banquets and

    Kitchen

    Development of all budgets, forecasts and schedules in line with the hotel business plan

    Implements guidelines, policies, and procedures for those operating departments

    Guides operations and establish a work environment to achieve goals and objectives

    Manages performance issues that arise within the respective operating departments

    Is an integral part of the business team, attends all scheduled meetings and contributes

    actively with proper preparation

    Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental

    employees / managers according to company standards

    Effectively communicates with team members

    Conducts a daily briefing with team members on current key activities

    Evaluate changes in guest needs, the guest mix and competitive set, to recommend

    appropriate product / service and operational changes as necessary

    Ensures guest and employee satisfaction, while maintaining market competitiveness and

    exceptional financial performance

    Anticipate and address guest issues and establish proactive processes to promote guest

    satisfaction

    Be an inspiration to all hotel staff to achieve luxury levels of performance

    Interacts in a positive way with other departments to ensure a luxury guest experience

    Ensures compliance with local health and safety regulations

    Must be an example of the Sofitel Values, brand standards, and a champion of grooming

    and appearance guidelines

    purpose : The F & B director is responsible for developing and implementing a strategy to fulfill

    the objective of increased sales and is also responsible for the overall operation of Food &

    Beverage and its team.

    Position Overview : The F&B Director is responsible for giving direction to the entire food &

    beverage operational departments, which include Banquets, Restaurant, Room service, Lounge,

    Bakery, and the Kitchen. The F&B Director is responsible for continually focusing on achieving

    hotel profitability through revenue generation and effective cost controls.

    They must achieve guest satisfaction targets and team member satisfaction goals. In addition,

    they are responsible for developing and training F&B operational managers and supervisors,

    analyzing current trends and making recommendations accordingly. The F&B Director contributes

    to the overall business planning and development of the hotel.

    Key Responsibilities :

    Oversees the operational activities of the Restaurant, Bar, Room Service, Banquets and

    Kitchen

    Development of all budgets, forecasts and schedules in line with the hotel business plan

    Implements guidelines, policies, and procedures for those operating departments

    Guides operations and establish a work environment to achieve goals and objectives

    Manages performance issues that arise within the respective operating departments

    Is an integral part of the business team, attends all scheduled meetings and contributes

    actively with proper preparation

    Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental

    employees / managers according to company standards

    Effectively communicates with team members

    Conducts a daily briefing with team members on current key activities

    Evaluate changes in guest needs, the guest mix and competitive set, to recommend

    appropriate product / service and operational changes as necessary

    Ensures guest and employee satisfaction, while maintaining market competitiveness and

    exceptional financial performance

    Anticipate and address guest issues and establish proactive processes to promote guest

    satisfaction

    Be an inspiration to all hotel staff to achieve luxury levels of performance

    Interacts in a positive way with other departments to ensure a luxury guest experience

    Ensures compliance with local health and safety regulations

    Must be an example of the Sofitel Values, brand standards, and a champion of grooming

    and appearance guidelines

    Sofitel and its Ambassadors

    The Sofitel brand is based on three core values guaranteed by each employee every day :

    A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

    Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service.

    By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.

    The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

    Invia candidatura
    Aggiungi ai preferiti
    Rimuovi dai favoriti
    Invia candidatura
    La mia Email
    Cliccando su “Continua”, autorizzo neuvoo ad utilizzare i miei dati ed inviarmi avvisi email come menzionato nella sezione Politica sulla Privacy di neuvoo. Posso ritirare il mio consenso e cancellare la registrazione in qualsiasi momento.
    Continua
    Modulo di candidatura