Operational
Oversees the operations of kitchens restaurants bars and banqueting areas.
Updates operational manuals and ensures that standards are followed across all sections.
Collaborates with the Executive Chef on menu planning purchasing and quality control.
Monitors hygiene cleanliness storage and HACCP compliance.
Handles guest complaints and ensures their prompt resolution.
Conducts daily inspections of kitchens bars storage areas and public F&B spaces.
Coordinates banqueting operations including setups equipment menus billing and communication with event organizers.
Team Management
Recruits selects and develops the F&B team.
Develops training programs together with the Training Manager.
Monitors staff behavior compliance with standard operating procedures and employee performance.
Creates a positive work environment and promotes high standards of professionalism.
Financial
Establishes annual operational budgets and closely monitors their compliance.
Controls costs (food cost beverage cost purchasing loss & waste) and implements corrective measures when necessary.
Periodically analyzes financial performance (budget vs. actual results).
Prepares financial reports and collaborates with the General Manager and other departments.
Bachelors degree (preferably in Hospitality Management Business Administration or a related field).
Experience in the HoReCa industry with proven experience as a Food & Beverage Manager.
Strong knowledge of HACCP standards.
Strong leadership organizational and time management skills.
Creativity initiative and a strong sense of responsibility.
Excellent leadership communication and customer care skills.
Results-oriented with the ability to efficiently manage daily operations.
Since 1998 weve been active in the Human Resources consulting market providing regional coverage across four key areas of expertise: recruitment and selection personnel leasing assessment centers and consultancy. As leaders in Transylvania weve expanded our reach to embrace a culture ... View more