Vaga de FOOD & BEVERAGE MANAGER (F&B Manager)

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 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.