Food and Beverage Manager

The job of Food & Beverage Manager is executed satisfactorily when:All rules & regulations are strictly established and adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.The sales are driven to the department’s full potential and budgets are adhered to.All costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.The department is driven in an entrepreneurial manner, looking for opportunities to generate more business at all times.Innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.Internal talents are grown to ensure a smooth transition in case of promotions and <transfers.At> least one member of the team has a restaurateur background and experience outside of the 5* hotel <industry.At> Kempinski, Talent Development is a management responsibility and consequently an integral and important part of daily activities. The Food & Beverage Manager is responsible of the following Talent Development tasks for their department:Support and implement new Talent Development initiatives.Identify internal and external talents* that match Kempinski’s DNA <values.Support> career development by training, cross exposure, task force assignments and transfers.Grow talent in order to present candidates in quarterly Talent Transfer Calls. Take the time to meet all new Food & Beverage employees. Conduct yearly performance appraisals and TTTT’s minimum for middle management, providing feedback on their job performance.Ensure that a succesion plan is in place to guarantee a seamless, efficient handover for all management positions.*A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can be promoted to the next level. Mobility is what makes this person a Kempinski Talent.