F&B Manager

Welcome to the LEO'S Food & Beverage team! As an F&B Manager, you are responsible for the smooth organization of all F&B outlets: Bar & Restaurant, Breakfast, and Banqueting. You work closely with the Heads of Departments, not only in the kitchen but also in other hotel departments. Operational Responsibilities - You set the tone by knowing the daily needs of your operations. - You do a daily check-in with your team and review daily reports to stay up to date with what is happening in the hotel and what is coming. - Visibility is key; you are the point of communication for other departments. - You and your team continuously look for ways to improve F&B operations and create a pleasant working environment. - You ensure compliance with all food & beverage policies, standards, and procedures through training, supervision, follow-up, and hands-on management. ROYAL FEELING We live by the 'ROYAL FEELING' for our guests and colleagues: R Ready with a smile O Open the conversation Y You make the difference A Anticipate needs L Leave a lasting impression Our Strategies I. Talent Development – Empower the team ‘We give our team space to grow and be their authentic self by sharing our passion to inspire and guide their development throughout their Royal journey’ - Recruit, train, motivate, and ensure ongoing development of team members through evaluations. - Organize team meetings and host inspirational sessions. - Supervise staffing levels to ensure guest service, operational needs, and financial objectives are met. - Arrange internal and external training so the team can work independently. - Work closely with colleagues from other departments for smooth operations. II. Guest Experience – The Royal Feeling ‘Creating a consistent Royal guest experience through a team who lives the Royal feeling!’ - Provide excellent guest experience by implementing the ROYAL mindset. - Proactively interact with guests for feedback and input. - Empower employees to excel in guest service. - Emphasize guest satisfaction in all meetings and focus on continuous improvement. - Provide feedback to improve performance. - Analyze online reviews and guest satisfaction and create improvement plans. III. Commercial – Focus on Quality ‘We stand out to our guests and competition through our focus on quality’ - Together with your team, create strategies per outlet for consistency and efficiency. o Drive increases for average spends in the bar & restaurant. o Increase percentage of guests for breakfast. IV. Financial – Efficient & Healthy ‘We protect our margins by running an efficient and healthy operation’ - Control beverage and food costs together with the kitchen team. - Responsible for the monthly departmental P&L, payroll productivity, cost control, and achieving operational goals. - Manage budgets and review forecasted revenues. V. Sustainability – Care & Attention ‘Our guests appreciate how we care for the environment by making sustainability part of our daily operations. That’s what makes us a Sustainable Royal!’ - Implement and control waste reduction initiatives and recycling practices in all outlets. - Regularly review F&B offerings and work with seasonal and locally sourced products.