Jobs at La Campagne Tropicana Beach Resort

Position Overview

• We are seeking a skilled and energetic Food and Beverage Manager to oversee and manage the day-to-day operations of our food and beverage department. 
• This role is perfect for someone with a strong background in hospitality, leadership, and customer service.
• The ideal candidate will have a keen eye for detail, a passion for quality, and the ability to manage a team while ensuring a seamless and enjoyable dining experience for all guests.

Key Responsibilities

• Manage the daily operations of the food and beverage department, ensuring the highest standards of service and quality.
• Supervise, train, and motivate staff to deliver exceptional customer service.
• Oversee inventory management and ensure the efficient use of resources.
• Develop and implement new menus, promotions, and special events.
• Monitor food and beverage costs, and ensure adherence to budgetary guidelines.
• Ensure compliance with health and safety regulations and company policies.
• Build strong relationships with suppliers and vendors to ensure the best quality products.
• Handle guest inquiries, feedback, and concerns in a professional and timely manner.
• Work closely with other departments to ensure smooth and efficient operations.

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Job Summary

• We are seeking a talented and passionate Executive Chef to lead our culinary team. Nestled along the stunning coastline, our resort offers world-class facilities, exceptional service, and unforgettable experiences to our guests.
• As the Executive Chef, you will play a pivotal role in crafting extraordinary dining experiences while maintaining the highest standards of quality and creativity.

Key Responsibilities

• Lead and manage all kitchen operations, including menu planning, food preparation, and staff management.
• Oversee daily food production and ensure consistency and quality of dishes.
• Create innovative and diverse menus that align with guest expectations, incorporating local and international flavors.
• Ensure compliance with health and safety standards, maintaining cleanliness and organization in the kitchen.
• Monitor food costs and inventory, ensuring efficient stock control and minimizing waste.
• Train, mentor, and motivate kitchen staff to enhance their skills and foster a positive working environment.
• Collaborate with resort management to develop and execute special events, seasonal menus, and catering services.