Mario can be the person who will have the following FUNCTIONS:
Oversees the daily operations of the Food and Beverage Department.
He will be responsible for controlling and analyzing to optimize the quality levels of the products and services, managing operational costs, and ensuring client satisfaction.
He will handle the relationship and negotiation with beverage suppliers.
Coordinates information between the kitchen and the dining area, always aiding in improving service functionality and food replenishment.
Supervises show cooking and ensures consistent product quality daily.
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Manages, supervises, and motivates staff in the restaurant, bars, and dishwashing department.
Is responsible for work shifts/staff schedules and managing holidays, as well as training and onboarding new department staff.
Evaluates all reports and informs company management.
Proposes and is involved in new gastronomic offerings and beverage lists with the head chef and company management.
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Participates in preparing the restaurant's strategic plan, conducts market analysis to set objectives, and creates budgets for the department.
Performs sanitary and hygienic controls (HACCP) mandated by the company and public health department.
Attends weekly and monthly department meetings, as well as meetings with management and department heads.
Supports company management in achieving optimal pricing strategies for retail beverages and assists with annual budget planning.
Handles troubleshooting and is responsible for addressing customer complaints related to food and/or drink, calming clients, listening to their concerns, providing explanations, and resolving issues.
Must be an analytical observer, aware of customers' needs, able to work under pressure, and occasionally deal with stressful situations.
Should naturally be kind and attentive, finding personal gratification in serving others.
When leading a team, must possess leadership qualities, diplomatic skills, and the ability to ensure staff cohesion.
Must be highly organized yet have a strong capacity for improvisation.
Makes an effort to recognize repeat customers and anticipate their needs.
Must maintain an impeccable, modern, and updated image while exhibiting discretion, education, and respect for traditional hospitality. Interpersonal skills are a plus.
Objective is to continuously seek client satisfaction, as repeat customers are crucial for the establishment's success.
Requires a minimum of 2-3 years as a Director of Food & Beverage, maître d', or chief of restoration, with previous experience in various departmental areas.
Knowledge of Microsoft Office package operations.
Must be a decisive, responsible, mature, autonomous individual with a strong presence, initiative, and management capacity.
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Should have a high sense of responsibility and team spirit.
Requires organization and autonomy in planning.
Passion for the hospitality industry is essential.
By coordinating several sub-departments (bars, restaurant, dishwashing, orders, kitchen coordination, etc.), the candidate's profile must reflect an open and analytical mentality, with strong problem-solving abilities, given the potentially complex day-to-day situations. However, a genuine vocation for service is the most crucial factor.
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