Job Requirements

Descripción del trabajo

Maximizing Revenue: Optimize the performance of different outlets to increase their income and profits by implementing necessary strategies and ensuring they align with revenue-maximizing objectives.Lead with Creativity: Oversee all food and beverage operations, ensuring an unforgettable culinary experience for guests and elevating resort service to position it as a leading gastronomic hotel in Ibiza.Design Experiences: Create unique menus that meet our standards, ensuring each dish has its own identity and proposing pricing to management.Stay Ahead of Trends: Conduct competitor studies and visit fairs and markets to discover new trends that will keep us at the forefront of the industry.Ensure Quality: Ensure each dish and service meets our high standards of quality and presentation, as well as verifying compliance with safety and hygiene regulations.Optimize Resources: Supervise inventory and purchasing, ensuring the sustainability of our services, reviewing costs and production, and establishing corrective measures if deviations are identified.Collaborate and Coordinate: Work closely with department heads, anticipating occupancy levels, optimizing daily operations, and managing staff.Promote Talent: Plan training programs for your team, fostering an environment of continuous growth and development.


Work Experience

An F&B Operations Manager should combine solid training in food and beverage management, operational experience, and interpersonal skills to create a positive experience for both clients and employees, while maximizing the profitability of operations:

Academic Background:

University degree in fields related to hotel management, business administration, gastronomy, or similar areas. Some examples include:Hotel ManagementBusiness Administration with an emphasis in hospitalityCulinary ArtsPostgraduate studies or specializations in food and beverage management, hotel operations, or business administration may be a plus.

Work Experience:

Minimum of 5 to 7 years of experience in the food and beverage industry, with at least 2 years in a leadership position (such as supervisor or operations manager).Experience working in various areas of the industry, such as kitchen, bar, customer service, purchasing, logistics, and staff management.Experience managing large-scale operations, particularly in a hotel or high-volume venue.

Key Skills and Competencies:

Leadership and Team Management: Ability to lead and motivate a diverse team, ensuring excellent communication and cohesion.Planning and Organization: Ability to coordinate daily operations, as well as manage menu planning, inventory, and staff schedules.Communication Skills: Effectively communicate with customers, suppliers, and employees.Financial Management: Ability to handle budgets, control costs, analyze profit margins, and ensure operations are profitable.Knowledge of Quality and Service Standards: Understanding and applying quality standards both in food preparation and customer service.Decision-Making: Ability to resolve problems efficiently and in real-time, such as customer complaints or operational issues.Food Safety and Hygiene Knowledge: Ensure compliance with local and international food safety and health regulations.

Technical Knowledge:

Inventory Management: Control stock levels, manage suppliers, and minimize waste.F&B Management Software: Familiarity with software for inventory management, point-of-sale (POS) systems, staff scheduling, cost control, etc.Health and Safety Regulations: Knowledge of local food safety and occupational health regulations.Quality Control and Continuous Improvement: Ability to implement quality control programs and make continuous improvements in processes.

Interpersonal Skills:

Ability to interact with customers and handle complaints and feedback professionally.Negotiation skills with suppliers, managing relationships with customers and other stakeholders.

Languages:

Fluency in English is required.

Desired Attitudes:

Customer Orientation: Commitment to customer satisfaction and creating memorable experiences.Innovation: Ability to bring new ideas to menus, décor, and services.Ability to Work Under Pressure: Ability to manage multiple tasks and unexpected situations while maintaining an efficient work environment.


Disclaimer
This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.