Food & Beverage Manager

Food & Beverage Manager Portree, Scotland

We are looking for a Food & Beverage Manager in Portree, Isle of Skye for our three hotels! You will be reporting into the Cluster General Manager and will manage the Restaurant & Bar Manager at the Bracken Hide; the Restaurant Manager of Marmalade Hotel; the Restaurant Manager of the Bosville Hotel as well as the Bar Manager.

This is a full time, permanent role working 45 hours a week Monday through Sunday, 5 days a week for our Portree Hotels; as the Food & Beverage Manager, you will be responsible for overseeing all operational aspects of the front of house team. You will be expected to work at least one to two breakfast services a week, and three evening services a week. You will approve your managers rotas for each breakfast/dinner service and plug in the gaps with yourself which will give you the opportunity to ensure team training and guest service is consistent across the three. You will hold weekly F&B meetings with your Cluster General Manager, your Restaurant and Bar managers and Head Chefs. You will be collaborating with the three Head Chefs and three Restaurant Managers on seasonal menu changes. You will attend meetings with our Central Support team in Edinburgh (online) to discuss weekly financials, guest reviews & feedback.

This is a guest-facing position. We are looking for candidates who are passionate about guest service, have strong problem-solving and leadership skills, and take pride in their work. Prior experience with Resdiary, Lightspeed, Trustyou and Rotacloud systems is preferred, but not required.

Whats in it for you?

• Salary of £40,000 per year
• Time off in lieu (TOIL) on top of your 28 days holiday a year
• Company Pension
• Annual discretionary performance bonus
• Refer to a friend Bonus
• Team Member discounted hotel rates across the group
• Restaurant discounts across the group
• Friends & family discounted hotel rates across the group
• Meals on shift
• Employee Assistance Programme
• Heavily subsidised Staff Accommodation *Terms and Conditions apply

Who are we?

At Perle Hotels, we have taken the typical Scottish Highland Hotel and re-imagined the concept of a hotel stay in the Highlands.We are located in the heart of some of the best highland hot spots and our design led hotels aim to bring our guest closer to nature by offering contemporary interiors that mimic the locations we are in.

What do you bring to the team?

• Highly developed organisational and communication skills
• Time Management skills within a high-paced environment
• Critical thinking and problem-solving competencies
• Proactive attitude and focus on delivering stablished goals
• Sound knowledge and experience in food and beverage outlets and Hotel Management
• Guest centric (ensuring that no guest leaves unhappy)
• Astute knowledge of financials (including revenue and costs)

What you will be doing:

• Guaranteeing that every food & beverage outlet provides a consistent service of excellence to all our guests.
• Encouraging a culture of excellence in guest service by making sure our hotel operations exceed expectations.
• Collaborating with the Rooms Division Manager and Head Chefs to guarantee that all daily hotel operations run smoothly and according to schedule.
• Hold regular meetings with all outlet managers to go over customary operational matters, department goals and overall performance as well as matters related to guest experience.
• Plugging in the gaps for service, covering each outlet managers days/shifts off
• Scheduling training of entry level team members, collaborating with the outlet managers
• Making sure that all health and safety guidelines are being followed as per Perle Hotels regulations across all departments, as well as conducting regular inspections which concern such matters.
• Ensuring that standard operating procedures are implemented and reviewed regularly throughout all departments.
• Take charge of any daily inquiries, grievances or operational issues that might come up at our hotel, being able to respond and advise swiftly in case of problem solving.
• To guarantee that all operating supplies required for a smooth operation of the hotel are well handled and planned ahead of time, manageeach department'ssupply demands bykeeping in closecontact with suppliers, heads of departments and overall staff.
• Encourage a culture of positiveemployee relations by holding regular team meetings as well ashavingeffective and clear communication with all team members.

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