Manager, Food & Beverage 
(14553)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 

Sparkling in warm Indian Ocean, on a private peninsula wrapped in ribbons of sand, One&Only Le Saint Géran is a vibrant tropical playground where the marvels of Mauritius are revealed in ultimate style. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

About the Role

The Manager, Food & Beverage is responsible for providing maximum guest satisfaction whilst maximizing sales and controlling expenses.

Key Duties and Responsibilities

• To effectively and efficiently control and supervise the day-to-day operations of all Food & Beverage Outlets of the hotel.
• To assist the Director, Food & Beverage in managing the Outlets.
• To be responsible and ensure that all the activities of the Food & Beverage Department are done and respected as per the established hotel standards and procedures.
• To further assist his/her team members in any way possible.
• To ensure prompt, efficient and friendly service in all Outlets, at all times. To ensure guest’s/visitor’s satisfaction at all times.
• To define the budget of the Food & Beverage Department (together with the Director, Food & Beverage) based on futuristic goals and objectives of the company/ hotel.
• To participate in the selection and quotation of all items of the Food & Beverage Department.
• To follow instructions and understand the philosophy of the Director, Food & Beverage and to carry out these ideas.
• To be aware of the availability of products.
• To agree and to evaluate menus and wine lists, both content and pricing with the Director, Food & Beverage/Executive Chef/Restaurant Managers.
• To ensure that superb promotions are held in all Outlets regularly to generate business and organise their advertising.
• To consult with superiors and respective Outlet Managers about organisational aspects of special events/functions being planned.
• To liaise with the Executive Chef/Outlet Managers on “daily/weekly special” available for promoting in the F&B Outlets – to check pricing.
• To ensure that all areas satisfy the most stringent hygiene and sanitation requirements.
• To ensure punctuality and absenteeism as well as to take corrective actions where necessary.
• To regularly check grooming (appearance, personal hygiene and uniforms) of team members according to hotel standards.
• To  check team members attitude towards both internal (colleagues) and external guests.
• To be totally aware of guest’s/visitor’s/repeater’s preferences of food and wine, to communicate the same to F&B Outlet Managers, and to ensure that these preferences are adhered to.
• To circulate throughout the hotel, maintaining a high, yet non-overpowering profile.
• To establish an effective all-round control of the F&B Outlets and the hotel in general, by carrying out regular spot checks.
• To ensure that established/agreed time parameters in service are respected by each and every single team member of all F&B Outlets, and that the service is professional, discreet and personalized at all times.
• To maintain a strict control of all accounts.
• To approve discounts for guests as required, in liaison with the Director, Food & Beverage.
• To establish a strict control to avoid theft of guest and hotel property.
• To ensure that all F&B stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• To regularly check all working areas and operating equipment of the F&B Department, for maintenance requirements and follow up.
• To keep track of popular/unpopular items on the different F&B Outlets menu/s and Wine Lists and to respond accordingly.
• To monitor financial/operational results Food & Beverage Outlets.
• To communicate with the Director, Food & Beverage on day-to-day matters through incident logbook.
• To personally discuss non-routine matters with the Director, Food & Beverage and F&B Outlet Managers.
• To keep accurate records of tasks and duties performed every day in the respective books.
• To verify and approve the Duty Roster of Outlet Managers, ensuring sufficient coverage duty peak occupancy periods.
• To be familiar with the hotel crisis management plan in case of fire, bomb threat and so on; as well as the procedures for “Lost & Found” items.
• To comply with the health and safety regulations and procedures, and to  observe safety precautions as well as to use safety equipment.

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About You

The ideal candidate should have at least a diploma in Hotel Management. The candidate should have at least 3 years of experience in the same role in an International Ultra-Luxury Resort and must be fluent in written and spoken English and French. 

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.