Food and Beverage Manager

Continuing at Meliá means advancing on a journey without borders, seizing the unlimited growth and development opportunities that our global family offers you. It’s knowing that the world is yours and that your chances to work in various countries are within your reach, all while still being part of our great family.

It is experiencing one of the most exciting journeys of your life, a journey where personal and professional growth will accompany you at every step.

Are you ready to take the reins of your professional career and explore new inspiring opportunities within Meliá? 😉🌟

REMEMBER: Before applying, you must inform your direct supervisor and/or Hotel Director, and your HR manager of your interest in participating in the internal selection process. Your line manager will not have the authority to authorize or halt your application, but must be properly informed.

FOOD & BEVERAGE DIRECTOR

MISSION: Responsible for the implementation of strategy, the standards, attributes, products and the optimization of operational efficiency the  F&B operations.

Your Tasks:

• Responsible for implementing the F&B strategy in hotels in the Operations Centre through the application of product and quality standards and culinary management.
• Provides the Hotel Services team with an operational vision of the destination for the definition of standards. They are thus involved in the definition of strategy, standards, processes and procedures.
• Ensures compliance with standards and objectives, reporting any possible deviations to the HM for immediate correction and regularly reporting to the Director of the Operations Centre and F&B Hotel Services to analyse performance.
• Responsible for supervising hotel operations in their area, defining operating guidelines, and supervising the most important or largest events.
• Actively participate in the recruitment of the F&B team and its dissemination on social media.
• Verify correct compliance with safety regulations.
• Responsible for the implementation of Food Safety Regulations.
• Participate in the results of HACCP audits (Hazard Analysis and Critical Control Points) and in the case of incidents, supervise the development and implementation of action plans to solve them.
• Promoting the destination’s gastronomy and incorporating local produce.
• Supervise the reduction of food waste in their OC.
• Designing and updating menus with creativity and seasonal ingredients.
• Ensuring the quality, taste, and presentation of all dishes.
• Supervising food preparation and cooking techniques.
• Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.

What are we looking for:

University degree, preferably Tourism or Hospitality, or similar.

Language Skills advanced English.

• Development of management tools and processes, as well as improvement of KPIs.

• Ability to produce the budget definition.

• Knowledge of investment plans in F&B as well as pre-openings.

• Orientation to new F&B trends.

• Knowledge of REVO, and POS management.

• Advanced command of the Office 365 package

• Knowledge of hotel operations.

• Excellent communication skills.

• Problem-solving skills.
• Local language (depending on the geographical location of the property) and

Ability to lead a team.

At least 3-5 years in management positions and F&B strategy development