F&b Director

**Opportunities For All**

**Responsibilities**
- Develop, own and drive the F&B strategy plan in collaboration with the other company’s leaders
- Develop and achieve a commercial F&B business plan, considering market strategy, revenue generation, operating costs, profitability targets, business volumes and guest and team member experience, to support the company’s plan
- Prepare and manage the F&B budget to achieve departmental targets. This includes carrying out regular reviews of performance against budget targets, analysing variations and taking corrective actions where needed, as well as providing accurate forecasts
- Fully responsible for the management of the kitchen and all F&B areas. Monitor and review performance against targets, including revenue, costs, covers and guest satisfaction. Agree action plans with the culinary and F&B management team to improve performance, where needed
- Ensure the team delivers great guest experience by maintaining consistently high standards and product knowledge. Review and act on guest feedback and take appropriate action to resolve guest complaints and improve guest loyalty
- Manage, train and develop the F&B service and culinary team, as requested, to the highest level
- Provide guidance to the leadership team, promote communication between departments and encourage feedback from the staff
- Work closely with the reservation department to achieve maximum capacity, healthy operation flow and efficient service
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Ensure the F&B operations and team strictly comply with all applicable regulations, including health, safety and hygiene regulations; food safety training and certification; first aid, fire and emergency procedures; and company’s policies and procedures
- Ensure with the purchasing team efficient and cost-effective purchasing procedures and identify, evaluate and select suppliers where required
- Maintain comprehensive up to date product knowledge, including markets, current and future trends, ingredients, equipment and suppliers and make appropriate adjustments to food and beverage plans accordingly
- Perform other duties as requested by the General Manager of Tulum

**Requirements**:

- Proven working experience for minimum 5 years as a General Manager or Food and Beverage Manager in 5* Hotels or High-End Restaurants
- Experience in pre-openings
- Excellent command of English language, both verbal and written
- Experience in working with diverse teams. International profile
- Additional languages will be considered a plus
- Advanced knowledge in computer operating skills including MS Office/Excel
- Internal drive and willingness to work in a challenging and fast‐paced work environment
- Strong ability and self-motivation to overcome problems at work in a resourceful, efficient, and effective way, working independently or as part of a team
- Professional communication skills along with an innate teamwork mentality

**Benefits**

Scorpios offers a full time permanent working contract.