Food & Beverage Manager

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Food & Beverage Manager

Elkonin Tel Aviv - MGallery Hotel Collection

Job Description

Food & Beverage Manager

Elkonin Tel Aviv - MGallery Hotel Collection

The MGallery Elkonin brings a unique French sophistication and boutique flavour to the city that never sleeps. The hotel offers a luxuriously modern elegant eclectic design, while keeping the original spirit of the Tel Aviv's first ever built hotel in the 1910's.

Located in the heart of the fashionable district of Neve Tzedek in the south of Tel Aviv, the hotel will open its doors early 2022 with 44 keys, and will feature a signature restaurant by Joël Robuchon, an outdoor swimming pool, a Clarins SPA and a rooftop bar.

The Mission:

A fantastic opportunity for a Food & Beverage Manager to be part of the opening of both a luxury boutique hotel in Tel Aviv and a Joël Robuchon exclusive restaurant.

As Food & Beverage Manager, you will create and supervise the culinary experience of both hotel guests and outside clients. You will work to prepare the opening of all restauration points that will help to make the launch of this iconic hotel an undeniable success, and make sure our guests enjoy one of the most exceptional culinary experience in town.

You shall receive a 1 month training period by Joel Robuchon teams abroad to get familiar and ready to deliver the highest service standards.

The Duties:

Pre-opening:

• Be available for a 1 month training abroad
• Recruit, alongside with the Talent & Culture Manager, the restauration team
• Prepare the restauration offer for all restauration points of sale

• Is in charge of the organization, service and quality of F&B services: restaurant, lounge bar, roof top bar and room service.
• Organizes and supervises food and beverage preparations in line with the occupancy and consumption forecasts
• In conjunction with the Executive Chef prepares the menus content and design, and à la carte choices
• Delivers an innovative, creative and elegant approach of service
• Oversees the whole work shift: ensures respect of the maximum waiting times defined by the brand and double checks the presentation
• In conjunction with the Executive Chef, coordinates the F&B points of sale with the kitchen so that service runs smoothly
• Keeps up-to-date with changes in culinary and service trends and suggest updates

• Ensures compliance with local health and safety regulations
• Ensures the respect and due application of the HACCP standards
• Ensures that food items are stored in compliance with current food hygiene standards
• Checks that employees' uniforms are clean and in good condition
• Ensures the cleanliness of the workplace and the proper functioning of the equipment of his department
• Is familiar with and apply the procedures to be followed in the event of a fire evacuation

• Behaves and acts as a Manager, in an exemplary fashion, embodying the brand mindset
• Attends meetings for Heads of Department
• Manages all F&B personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc
• Passes on information to other departments and to his teams
• Ensures that the different teams under his responsibility work smoothly
• Develops team spirit and motivation by creating a good working atmosphere
• Prepares the work schedules for the teams (days off, holidays & replacements)
• Organizes regularly team meetings
• Helps prepare and implement the training plan for the department
• Recruits, alongside with the Talent & Culture Manager, team staff and temporary staff as necessary
• Carries out annual performance interviews for employees
• Ensures compliance with labor legislation in the department
• Check that work is organized for maximum efficiency for all F&B Teams
• Before every work shift, leads a briefing for all restaurant and kitchen staff alongside with the Executive Chef
• Organizes the F&B points of sale in line with activity forecasts
• Ensures that the team provides a high standard of service
• Helps employees improve their skills and provides support for career development
• Works in collaboration with the other departments

• Develops close relationships with guests throughout their stay with the aim of gaining their loyalty
• Ensures that guests receive a warm and personal welcome from the entire teams
• Is often present in the F&B points of sale in order to meet guests on a daily basis
• Adapts to any specific requests made by guests
• Knows the behavior patterns of regular guests and issues instructions to the different teams
• Handles guest complaints if they have not been dealt with by team members
• Attends the weekly sales meetings
• Keeps close track of what the competition is doing
• Maintains excellent relations with F&B suppliers

• In conjunction with the Stock Keeper, manages stocks of food, beverages and supplies
• Takes part in supplier selection and orders merchandise in compliance with the purchasing policy
• Participates in investment decisions for the F&B points of sale
• Manages headcount for optimum performance in the department: ensures work schedules suit activity forecasts and are compliant with labor legislation
• Respects the productivity ratios as budgeted
• Carries out inventories, inputs data and explains consumption differences
• Helps prepare the annual budgets for the department, analyses the results and implements any corrective actions as required
• Analyses financial results and takes corrective measures as necessary throughout the year
• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service
• Is responsible for good financial and qualitative results for the F&B points of sale
• Implements the F&B pricing policy in an effort to optimize revenue
• Is actively involved in end-of-month reports and justifies any differences
• Guarantees effective coordination between F&B points of sale staff and kitchen staff

• 5 years of managerial experience in F&B, preferably in the luxury or high-end sector
• Excellent understanding of operational control, budget development, forecasting, menu design, sales and marketing activities
• Acknowledged managerial and coaching skills
• Perfect knowledge of HACCP guidelines
• Computer skills in the Windows environment
• Previous hotel/restaurant opening experience a plus
• Knowledge of Opera / Simphony PMS
• Fluent in Hebrew and English - French knowledge is a plus

• Focus on excellent customer service
• Positive attitude
• Organized and detail conscious
• Flexible and responsive
• Sense of creativity and audacity
• Excellent presentation and communication
• Creative and proactive
• Leader and Team player
• Ability to perform under pressure