Food & Beverage Manager

• Independent Hotel, with an environment to make the job your own
• Amazing team to work with, encouraging a healthy work-life balance
• Full-time position with great staff benefits

A unique opportunity exists for a Food & Beverage Manager at one of the city's most iconic hotels, Royal on the Park Hotel. Located in the CBD, opposite the stunning Botanic Gardens, few hotels in Brisbane can boast the rich history that comes with Royal on the Park and The Walnut Restaurant. Food & Beverage plays an important part in our day-to-day operations - including large-scale events in our Sir Charles Kingsford Smith Ballroom, elegant weddings, intimate dinners in the Walnut Restaurant, meetings and conferences in our numerous function rooms and a 24/7 food and beverage service for our in-house guests.

Supported by the General Manager and Executive Committee, the Food & Beverage Manager is responsible for:

• Managing a 35-person food and beverage team (inclusive of a F&B Operations Manager) with a focus on training and development; you'll be the head of the Food and Beverage team
• Overseeing Banquets and Restaurant teams to deliver exceptional service
• Managing wage, food and beverages costs in line with budget and forecasted revenues
• Collaborating with an experienced and dedicated Executive Chef to design and deliver creative seasonal menus
• Developing strategies and promotions to stimulate revenue growth across all Food & Beverage areas
• Partnering with suppliers to maximise ROI on our Food & Beverage offerings
• Working as part of the Executive Committee; charged with developing hotel strategies and policies.

About you

Your passion and zest for food and beverage and managing teams, coupled with your strong hospitality experience, will see you excel in this diverse role in a 4 ½ star hotel setting. Your creativity and innovation will flourish in this independent hotel. You will have the freedom to make the role your own while continuing to deliver the experience that sees our customers return year after year to their home away from home. You will lead a team of passionate individuals and will be responsible for nurturing our Royal Family' ethos, where everyone is valued and included as a member of the team.

• You are the face of Food & Beverage. You lead by example and demonstrate your commitment to exemplary service and quality
• You are a true leader with a strong people focus with the ability to develop and motivate your team even when the chips are down
• Our mission is where service comes first. It's not all about profit, and you will be focused on delivering an exceptional customer experience each and every time
• You possess the ability to connect with suppliers to ensure the most up-to-date product offerings and contracted pricing
• You are experienced in managing roster structures and subsequent wage costs and know-how to work smarter and not harder
• You are experienced with using systems including Micros, Opera & Time Target
• You are available to work evenings, weekends and peak periods as operationally required, but value the work-life balance delivered by working for an independent hotel
• It is essential that you hold RMLV and Approved Manager's certifications.

Benefits

The successful candidate will enjoy a competitive industry salary with excellent working conditions, career development and training opportunities. We believe in the importance of ensuring our employees maintain a healthy work-life balance. From senior management to frontline positions, we know this balance is the key to our success. Other benefits include free of charge on-site parking, training & development opportunities, significant discounts on dining, accommodation, dry cleaning and access to our Employee Assistance Program.

Please note, that only shortlisted candidates will be contacted.

An equal opportunity employer

D.J. Hotels (Australia) trading as Royal on the Park

To apply online, please click on the appropriate link below. Alternatively, for a confidential discussion, please contact Human Resources on , quoting Ref No