Food & Beverage Manager

**Additional Information**
**Job Number**24195579
**Job Category**Food and Beverage & Culinary
**Location**The Tasman a Luxury Collection Hotel Hobart, 12 Murray Street, Hobart, Tasmania, Australia, 7000
**Schedule**Full Time
**Located Remotely?**N
**Position Type** Management

**The Opportunity**

The Tasman, a Luxury Collection Hotel, Hobart is located just steps from Hobart’s waterfront and the city’s top restaurants and attractions. The Tasman is a unique combination of Modern Contemporary, Art Deco, and Heritage architecture. Presenting 152 luxuriously appointed guest rooms and suites with carefully restored features and adorned with exclusive art pieces from local artists, The Tasman reflects the true spirit of the destination.

We are seeking a dynamic and experienced Food & Beverage (F&B) Manager to join our team. We are looking for a hospitality professional who is passionate about delivering exceptional dining experiences and managing F&B operations with excellence.

**Key Accountabilities**

As an F&B Manager, you will play a crucial role in overseeing our F&B operations.

Your responsibilities will include:

- Overseeing all food and beverage operations, including Peppina, Deco Lounge, in-room dining, and events.
- Ensuring guest and employee satisfaction, maintaining standards, and meeting or exceeding financial goals.
- Demonstrating knowledge and proficiency in all applicable food and beverage laws and regulations.
- Developing and implementing business plans for food and beverage.

**Education and Experience**:

- 4 years of experience in the food and beverage, culinary, or related professional area.
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years of experience in the food and beverage, culinary, or related professional area.

**Core Work Activities**:
**Developing and Maintaining Budgets**:

- Develops and manages all financial, employee engagement, and guest satisfaction plans and actions for Food and Beverage departments.
- Maintains a positive cost management index for kitchen and restaurant operations.
- Utilizes budgets to understand financial objectives.

**Leading Food and Beverage Team**:

- Manages the Food and Beverage departments (excluding catering sales).
- Supervises and manages employees, overseeing all day-to-day operations.
- Utilises interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
- Oversees all culinary, restaurant, beverage, and room service operations.
- Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for providing service.
- Provides excellent customer service to all employees and responds quickly and proactively to employee concerns.
- Provides a learning atmosphere with a focus on continuous improvement.
- Provides proactive coaching and counseling to team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Monitors and maintains the productivity level of employees.
- Develops specific goals and plans to prioritize, organize, and accomplish work.
- Provides the leadership, vision, and direction to bring together and prioritize departmental goals in an efficient and effective manner.
- Sets clear expectations with employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

**Ensuring Exceptional Customer Service**:

- Provides excellent customer service and responds quickly and proactively to guest concerns.
- Understands the brand’s service culture and drives alignment of all employees, team leaders, and managers to the brand’s service culture.
- Sets service expectations for all guests internally and externally.
- Takes ownership of guest complaints/problems until they are resolved or addressed by the appropriate manager or employee.
- Verifies all banquet functions are up to standard and exceed guest expectations.
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Serves as a role model to demonstrate appropriate behaviors.
- Manages day-to-day operations, drives quality, and verifies standards are meeting customer expectations daily.

**Managing and Conducting Human Resource Activities**:

- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Conducts performance reviews in a timely manner.
- Promotes both Guarantee of Fair Treatment and Open Door policies.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge