Complex Food & Beverage Manager at Alan & Grant

Job Summary

• The Complex Food & Beverage (F&B) Manager is responsible for overseeing all operations related to the Food & Beverage department, including the entire kitchen brigade and the events department.
• This role ensures the seamless coordination of culinary services, events planning, and the delivery of exceptional dining experiences for guests.

Key Responsibilities
Operational Management:

• Oversee daily F&B operations, ensuring quality service delivery in both kitchen and front-of-house.
• Manage the entire kitchen brigade, ensuring efficiency in food preparation, presentation, and service.
• Supervise the events department, ensuring smooth execution of all functions, including private and corporate events.
• Collaborate with the General Manager and Operations Manager to establish operational standards and develop action plans to improve service and guest satisfaction.

 Team Leadership and Development:

• Lead, mentor, and manage a multi-disciplinary F&B team, including chefs, kitchen staff, servers, and event coordinators.
• Ensure ongoing training and development to maintain high levels of service and operational excellence.
• Conduct regular performance evaluations, offering constructive feedback and guidance to improve staff performance.
• Foster a collaborative and guest-focused work environment.

 Menu and Event Planning:

• Work closely with the Head Chef to develop and enhance menus, keeping in line with guest preferences and market trends.
• Manage the events & banquets team to plan and execute high-quality food and beverage offerings for events, ensuring alignment with customer expectations and budget.
• Manage all F&B aspects of corporate functions, retreats, weddings, boardroom service, and special events.
• Collaborate with the Events and Corporate Sales teams to ensure smooth execution and a world- class client experience.
• Design flexible banquet and conferencing menus based on client requirements.

 Financial Management:

• Manage the F&B budget, ensuring cost control and profitability in areas such as food and beverage costs, labour, and operating expenses.
• Oversee inventory management, purchasing, and vendor relationships to ensure quality and cost efficiency.
• Develop strategies to drive F&B revenue through promotions, marketing initiatives, and superior guest experiences.

 Guest Experience and Quality Assurance:

• Ensure the highest standards of food quality, service, and guest satisfaction across all F&B outlets and events.
• Address and resolve guest complaints promptly, turning negative experiences into positive ones.
• Regularly review guest feedback and make necessary adjustments to improve service and overall experience.

 Compliance and Safety:

• Ensure compliance with all food safety, health, and sanitation standards, including HACCP guidelines.
• Implement and monitor safety protocols to create a safe working environment for staff and guests.

Collaboration and Communication:

• Maintain open and effective communication with all departments to ensure smooth operations.
• Work closely with the General Manager and other key stakeholders to align F&B strategies with the overall goals of the establishment.

Requirements

• Bachelor's Degree in Hospitality Management, Culinary Arts, or a related field.
• A minimum of 5 years of progressive experience in F&B management, preferably in a luxury hotel, resort, or high-end restaurant setting.
• Strong leadership and team management skills, with experience overseeing kitchen staff and event teams.
• Proven track record in financial management, budget control, and driving revenue.
• Excellent communication, interpersonal, and problem-solving skills.
• In-depth knowledge of food safety, hygiene regulations, and compliance standards.
• Ability to work in a fast-paced environment while maintaining attention to detail and a high level of service.