JOB SUMMARY Ensure the highest quality in food and beverages, maintaining impeccable service, and a welcoming atmosphere.
PREREQUISITES Education: Degree in Gastronomy or training in food service management (or related fields).
Languages: English, French, Germany and Spanish - Advanced proficiency Other Requirements: · Greater experience in highly complex operations, luxury business, and leading large teams (over 300 employees); · Office Microsoft Suite; · Availability to Travel outside your home country.
We have units in Brazil Porto de Galinhas and in Portugal Madeira Island.
MAIN RESPONSIBILITIES · Manage a team of food and beverage professionals, including chefs, sommeliers, waiters, bartenders, kitchen staff, and support staff.
· Establish objectives, KPIs, schedules, policies, and procedures; · Ensure that the quality of food and drinks meets 5-star standards by monitoring the preparation, presentation, and taste of dishes and drinks; · Develop and regularly update menus, considering gastronomic trends, seasonality, and guest preferences; · Coordinate special events, banquets, and themed dinners; · Effectively manage food and beverage costs, including purchasing, inventory, waste control, and labor cost control, to ensure profitabilit; · Oversee customer service, ensuring exceptional customer service and promptly responding to any guest concerns or complaints; · Establish and maintain relationships with food and beverage suppliers, negotiating prices, delivery times, and product quality; · Ensure all food and beverage operations comply with health, safety, and licensing regulations; · Analyze sales and performance data to identify opportunities for improvement and develop strategies to increase revenue.
Manage the department s budget; · Stay up to date on food and beverage industry trends and implement where appropriate; · Maintain a safe and healthy working environment, observing all food safety and hygiene standards; · Establish an open communication channel with guests, collecting feedback, and striving to constantly improve food and beverage services; · Actively participate in Enotel training programs, applying all the knowledge acquired and ensuring full use of the SEG System (Enotel Management System).
ESSENTIAL COMPETENCIES: Strategic leadership, systemic and strategic vision, focus on results, flexibility, conflict resolution, planning, and communication.